Tostadas estilo "A La Siberia"....♥ a favorite meal from my childhood visits to Monterrey, Mexico.
This recipe serves 6 people.
4 cups chicken (cooked and chopped or shredded)
1 large avocado, diced
2 Roma tomatoes, diced
1 cup of pickled jalapenos
Juice of 1 keylime
1 cup of Mexican crema (or sour cream), plus more for garnish
Salt and pepper
Cilantro for garnish (optional)
Extra large corn tortillas (12)
1. In a large bowl, combine the chicken, tomatoes, avocado, crema, keylime juice, 1/4 cup of chopped pickled jalapenos, 2 tablespoons of the brine from the jalapenos, 1 teaspoon
of salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt. Cover with plastic wrap and refrigerate while you fry the tortillas.
2. In a large saute pan, heat 1 cup of canola oil to medium heat. When oil is hot, fry the tortillas, one at a time, turning as needed, until crunchy. Drain on plate lined with a paper towels.
3. To serve, on this night, I made a batch of spicy black beans. Spread some beans on the tostada, add about 1/2 cup of chicken, top with another tostada. Garnish with more crema, cilantro, jalapenos and salsa (optional).
For a quicker version, purchase an already cooked rotisserie chicken and shred the meat. And for a lighter version, you could bake the tortillas in a 400-degree oven for 10 minutes on each side and use light sour cream instead of crema. You could also serve this as a rolled soft taco.
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