Tuesday, November 10, 2009

Chicken Tostadas

I crave Mexican food once in a blue moon. I crave Tex-Mex slightly more often. Tonight’s overzealous endeavor was chicken tostadas, mostly from scratch. Daren got to play video games while I slaved over a greasy stove; but had I left it up to him to do, we would have been eating hot dogs or bologna sandwiches instead. This meal has many-a part.
  • 12 corn tortillas
  • ½ cup white rice
  • ¾ cup chicken broth
  • ¼ cup water
  • 1 can Great Northern beans, or kidney beans, with half the amount of juice
  • 4-5 medium chicken breast tenders
  • ½ cup shredded Cheddar/Jack cheese
  • 1 ½ avocados
  • salt
  • pepper
  • garlic
  • cayenne pepper
  • vegetable oil, or frying oil of choice
  • skillet
  • 2 sauce pans
  • sauce pan lid
  • tongs
Fill a skillet with 1-1
½ inches of oil. Heat oil on medium heat (our old stove did well at about 6, our new stove wants about a 4.) until nearly smoking. Carefully place a corn tortilla in the oil, making sure it stays flat (if it doesn't stay flat, it's harder to fry). Bubbles will begin to form on the tortilla's surface. Flip over with tongs after about 10 seconds. Continue to flip the tortilla back and forth until both sides are golden; any sooner and the middles will be chewy. Lightly salt each tortilla as they come out of the oil. Dry on paper towels to soak up excess oil. They won't be perfect on the first try, but that's the fun in cooking and knowing you made it yourself.

Put the water, chicken broth, and uncooked rice in a covered sauce pan. On medium-high heat (about 8), let boil for 10 minutes. Pull from heat and let it steam itself with the lid still on. Fluff with a fork. Be advised that cook times vary based on the type of rice used; consult bag/box first.

Throw chicken, salt, pepper, and garlic in a sauce pan of water on high heat. Bring to a full boil and make sure the chicken is completely cooked. Dump out some of the water, leaving about ½ inch covering the chicken. Cut chicken into smaller, workable pieces. Add cayenne pepper. Let most of the water boil out. Shred or dice the chicken, based on personal preference. I find shredding it works best.

Drain half of the juice from the can of beans. Add beans and their juice, rice, and cheese to the chicken. Warm on low, constantly stirring to thoroughly heat and keep from sticking to and burning on the bottom. Cut up the avocados, mash, and add salt and garlic to taste.

1 tostada + layer of avocado + chicken/beans/rice/cheese + additional cheese if desired.

El importe total es $5.66.
This particular recipe was made for two, however, can feed three.

  • corn tortillas 48¢
  • cup rice 23¢
  • chicken broth 35¢
  • beans 88¢
  • chicken breast 1.43$
  • cheese 56¢
  • avocados 1.73$

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