Creamy Tostadas Recipe In Spanish

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CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
  • To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
  • To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
  • Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

EASY GROUND BEEF TOSTADA RECIPE



Easy Ground Beef Tostada Recipe image

The easiest Ground Beef Tostadas are made with ground beef, beans, salsa, and seasonings. Dinner is ready in less than 15 minutes!

Provided by Stephanie Loaiza

Categories     Main Course

Time 15m

Number Of Ingredients 11

1 pound lean ground beef ((could also use ground turkey))
1 15 ounce can pinto beans (drained and rinsed)
1 cup chunky salsa
½ teaspoon chili powder
½ teaspoon cumin
12 tostadas
2 cups shredded lettuce
1 tomato (diced)
½ cup sour cream (optional topping)
½ cup shredded Mexican cheese blend (optional topping)
⅛ cup chopped cilantro (optional topping)

Steps:

  • In a large skillet, brown ground beef; drain excess grease.
  • Add pinto beans, salsa, chili powder, and cumin to ground beef and stir until heated through.
  • Top each tostada with ground beef mixture, lettuce, tomatoes, sour cream, cheese, and cilantro.

Nutrition Facts : Calories 351 kcal, Carbohydrate 27 g, Protein 22 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 66 mg, Sodium 659 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY CHICKEN TOSTADAS



Creamy Chicken Tostadas image

These tasty tostadas feature a combination of cooked chicken, onion, peppers, corn, black beans and creamy poblano and queso soup. Topped with fresh cilantro and a delicious avocado mixture, you won't be able to resist the incredible flavor!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped
2 small red, green, and/or yellow bell peppers, chopped
1 cup frozen whole kernel corn, thawed
1 cup canned black beans, rinsed and drained
2 cups shredded cooked chicken
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¾ cup milk
1 lime
1 medium avocado, pitted, peeled and diced
8 corn tostada shells, warmed
¼ cup chopped fresh cilantro leaves

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
  • Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
  • Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
  • Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.

Nutrition Facts : Calories 550 calories, Carbohydrate 51.5 g, Cholesterol 64.9 mg, Fat 26.8 g, Fiber 11.1 g, Protein 29.4 g, SaturatedFat 5.9 g, Sodium 943.6 mg, Sugar 7.2 g

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