Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts
2 onions
4 chicken bouillon cubes
16 C water
1/2 lb black beans, raw, sorted and cleaned
2 T salt
4 potato, boiled and deskinned
2 tomato
4 clove garlic (divided 2 by 2)
1 t cumin
1/2 bunch cilantro, chopped finely
1-2 jalapenos - add for heat to taste
5 tomatillos
16 tostada shells, warmed
1/2 head cabbage sliced thinly
1 head romaine lettuce sliced thinly
2 tomatoes, fresh cubed
8 radishes sliced thinly
1 C sour cream
1/2 C parmesan cheese grated
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Directions: |
Directions:1. In medium sauce pain begin boiling chikcen, 1 onion, bouillion and 6 cups of water. In another sauce pan, begin boiling black beans, 1 T salt, 6 cups water.
2. In another sauce pan, begin boiling potatoes, 4 C water and pinch of salt.
3. In blender, blend together 2 tomatoes, 2 cloves of garlic, cumin, 1 T salt, & 1/4 onion.
4. When chicken is cooked until tender, remove chicken from water and set aside to cool. Shred finely.
5. In same pan the chicken was cooked in, add jalapeno, tomatillos, 1/4 onion wedges, and 2 garlic gloves, minced. Set to boil for 5 minutes.
6. Then blend the jalapeno mixture carefully in blender. Finely chop 1/4 onion and cilantro to add to green sauce.
7. When potatoes are tender, drain all liquid and smash coarsely. Then add to the tomato sauce that was set aside. Mix and remove from heat. Cover and keep warm.
8. When black beans are cooked tener, drain liquid until beans are only 3/4 covered, smash them, then on low heat, let simmer until thick.
9. Prepare fresh vegetables - cabbage, lettuce, tomato, radishes and additional onion (optional). Combine lettuce and cabbage in a bowl. Set aside.
10. warm tostadas in oven 350 degrees.
11. Prepare for serving. Fill tostada in this order: shell, spread on black beans, spread on potato mixture, then lettuce and cabbage mixture, then chicken then tomato and radish, then sour cream, and parmesan cheese. Top with green sauce. |
This recipe for Chicken Tostadas with Green Sauce is from