Cinco de Mayo Tostadas!




Feliz Cinco de Mayo! So in celebration of this awesome holiday, we decided to throw the healthy cooking out the window for a night. These tostadas are very tasty (of course, many things fried are). It's a pretty easy and quick recipe. If you're in a super hurry, you could buy canned refried beans, and skip step 2 - I think the homemade kind below tastes better though. We got the recipe from Food Network. I actually used less oil than the original recipe called for the dressing (they called for 1/4 a cup) & it still tasted delicious. I used light sour cream too.

If you want to make it a healthy recipe, just wrap up all the toppings in a fresh tortilla instead of these fried ones. The sour cream/lime mixture is really good! I'd definitely suggest whipping it up for any Mexican meal.
We had a hard time finding the adobo sauce (ended up finding it in the International section - of course :) One more thing that you may already know - I wasn't sure what julienned meant. As Michael informed me, it just means chopping into match-stick sized pieces. Enjoy!

Ingredients

  • 2 tbsp. canola oil, plus more for frying
  • 6 corn tortillas, preferably white
  • Salt, to season
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/4 cup low-sodium chicken broth
  • Freshly ground pepper, to season
  • 1 clove garlic, minced
  • 1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
  • 1/4 cup fresh lime juice
  • 2 teaspoons brown sugar
  • 2 cups finely shredded green or red cabbage
  • 6 radishes, julienned
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/2 cup light sour cream
  • 1/2 rotisserie chicken, skinned and shredded into large pieces

Directions

  1. Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
  2. Cool the oil slightly and discard all but 2 tablespoons.
  3. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
  4. Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Whisk in 2 tbsp. oil to make a dressing; add the cabbage, radishes and cilantro and toss.
  5. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with pepper.
  6. Top each tortilla with beans, chicken, cabbage salad and sour cream.

12 comments:

Melissa said...

I love the new look and this looks so tasty!

Chef E said...

I love your site! Photos rock too...

Look forward to following you...

Jennifer said...

Those have to the best tostadas Ive ever seen!!!!!!

Grace said...

i think the fried tortilla makes all the difference and is not to be missed! lovely tostadas, and kudos to you for making your own beans! :)

Dee said...

Love your blog. These tostadas are a perfect Cinco de Mayo celebratory meal! Well done!

Culinary Wannabe said...

This still looks pretty healthy to me with all those veggies on top! I love Cinco de Mayo. When else do you have a legitimate excuse to have margaritas on a Tuesday? :)

Juliana said...

Nice tostada...love the combination of red colors in it. I want to also thank you for visiting my site and leaving nice note. I really appreciate.

Leslie said...

Healthy cooking...who needs it???!!
LOL...delish and stunning photos!

Lisa said...

I love all these Mexican recipes!

Olga said...

That looks amazing. Love that you 1) used white tortillas and 2) fried them :)

Mindy said...

Those looks so tasty! I haven't had good Mexican food since last summer (since I'm in France), but I'm definitely bookmarking this to make when I return to the States (and an abundance of Mexican staples)! Thanks for stopping by my blog...I love yours!

Dawn said...

now that looks like fun!
and thank you for your comments on my blog.

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