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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
These colorful tostadas are full of protein (beans and chicken), and they're layered with flavor too. Sprinkle with cilantro and serve with hot sauce and lime wedges.
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Ingredients
For the Chicken
- 3 to 4 tablespoons olive oil
- 6 large skinless, boneless chicken breasts (about 4 1⁄2 pounds), cut into bite-size pieces
- Salt, to taste
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. paprika
- 1 14-ounce can tomato sauce
For the Tostadas
- 1 16-ounce can refried beans, heated
- 12 tostada shells
- 6 small Roma tomatoes, chopped
- 1 cup sour cream
- 3 cups thinly sliced red cabbage
- Chopped fresh cilantro, for garnish
- Hot sauce, to taste
- Lime wedges, for serving
Directions
- Step 1For the chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until hot. Working in batches, season the chicken with salt and cook, turning, until golden brown, 2 to 3 minutes. (Add 1 more tablespoon oil to the skillet between batches if needed.) Remove the chicken to a plate using a slotted spoon.
- Step 2Reduce the heat to medium; add the garlic and onion to the skillet and cook briefly. Add the chili powder, cumin, paprika and 1⁄4 teaspoon salt; stir about 30 seconds.
- Step 3Pour the tomato sauce and 2 cups water into the skillet to create a broth. Bring to a boil, then simmer until slightly reduced, about 8 minutes. Return the chicken to the skillet; continue cooking until the sauce is thickened, about 15 more minutes.
- Step 4Let the chicken cool slightly. Set aside 3 cups for the tostadas; divide the rest among freezer bags and freeze for another use.
- Step 5For the tostadas: Smear 2 tablespoons beans on each tostada shell; top with some chicken, tomatoes, sour cream and cabbage. Sprinkle with cilantro. Serve with hot sauce and lime wedges.
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