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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tostadas de Pollo and Salsa Recipe

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This recipe for Tostadas de Pollo and Salsa is from Young Women Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can pinto beans
2 pechugas de pollo (chicken breasts)
1/4 romaine lettuce
1 big tomato
4 jalapeņos
2 Tbsp sour cream
2-3 slices avocado
7 tomatoes
6 tostadas
4 cloves garlic
1/4 onion
1-2 tsp salt/salsa
1-2 tsp salt to boil chicken
2 Tbsp canola oil for beans
5 C water
1/4 to 1/2 C of water for beans
1 Tbsp of oil for salsa
Directions:
Directions:
Bring 5 cups of water to boil, add salt, onion and garlic. Once water is boiling add chicken breast until fully cooked (20-25 min). Shred.


Drain and rinse beans. In a small pot add oil then add beans with water and salt. Let it boil and smash finely.

Cut jalapeņos in half lengthwise and add to pan with oil. Saute, broil, then add tomatoes. Once tomatoes are soft and cooked add all to blender with 1/2 of water and salt.

Cut tomatoes, dice lettuce, slice avocado, and add a little water to the sour cream.

 

 

 

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