CHICKEN TINGA TOSTADOS
This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
Provided by NANCHE30
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
- Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
- Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
- To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
Nutrition Facts : Calories 514 calories, Carbohydrate 29 g, Cholesterol 107.7 mg, Fat 27.1 g, Fiber 4.2 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 445.2 mg, Sugar 6.7 g
BAKED TOSTADAS
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Brush the tortillas with the oil on both sides and arrange on a rimmed baking sheet. Bake until golden brown in spots and crisp, about 10 minutes. Let cool.
TORTITAS DE TUéTANO (BONE MARROW PATTIES)
This century-old recipe for tiny crisp-fried patties of marrow and masa topped with an avocado sauce is excellent as a first course or as a main dish for a light meal.
Provided by Honey Sweet
Categories Mexican
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a small saucepan, add the ancho chiles and return to a boil. Remove the pan from the heat and let the chiles stand in the water for 5 minutes. Drain, reserving 2 tablespoons of water. Transfer the chiles with the water to a blender and purée.
- In a large bowl, use your hands to mix the masa, bone marrow and flour together. Add the puréed chiles and knead until the mixture is smooth.
- Shape the masa mixture into tiny patties 2-3 in (5-7.5 cm) in diameter and 1/8 in (3 mm) thick. Heat 1/2 in (1 cm) oil in a skillet and fry the patties in batches, using a slotted spoon remove them from the skillet. Drain on absorbent paper.
- Combine all the salsa ingredients in a small bowl. Arrange the patties on a platter and place a dab of salsa on each.
Nutrition Facts : Calories 172.1, Fat 12.7, SaturatedFat 1.8, Sodium 11.4, Carbohydrate 14.9, Fiber 6.7, Sugar 2.4, Protein 3
MEXICAN TOSTADAS DE POLLO RECIPE BY TASTY
Here's what you need: corn tortillas, mashed beans, pork fat, onion, shredded chicken, lettuce, sour cream, crumbled fresh cheese
Provided by Erika Priscila Suarez
Yield 6 servings
Number Of Ingredients 8
Steps:
- Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
- Spread the mashed beans all over the tortillas from one side only.
- Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
- Plate and serve.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 31 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, Sugar 2 grams
TOSTADAS DE TINGA RECIPE BY TASTY
Here's what you need: large onions, chicken breasts, tomatoes, garlic, oil, chipotle pepper in adobo sauce, salt, lettuce, queso fresco, sour cream, tostadas
Provided by Dulce Michelle Cerna
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Add water and chicken breasts to a crockpot with ½ of an onion, 2 garlic cloves, and a pinch of salt. Turn the crockpot on to a simmer.
- While chicken is cooking, in a blender, blend ½ onion, tomatoes, 2 garlic cloves, salt, chipotles, and water. Once finished, in a skillet over medium heat, saute julienned onions until transparent.
- Once cooked, add chicken and sauce and cook for 15 minutes to combine.
- Lay a tostada shell on a flat surface, top with chicken mixture and desired toppings/garnishes. Repeat with remaining tostada shells.
- Serve.
Nutrition Facts : Calories 157 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
NOPALES TOSTADAS
Treat your family to a meatless Mexican dinner with these nopales tostadas - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in skillet over medium high heat. Stir in onions; cook about 2 to 3 minutes or until soft. Stir in refried beans. Cook for 2 to 3minutes until hot, stirring occasionally. Let cool for 5 to 10 minutes, to keep tostadas from getting too soft.
- To assemble tostadas: Spread 2 tablespoons refried bean mixture on each shell; top with 2 tablespoons nopales, 1 rounded tablespoon tomatoes, 1 scant tablespoon red onion, 2 slices avocado, and 1 tablespoon queso cotija. Sprinkle with cilantro.
Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g
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