Shredded Chicken Tostadas

  • Yield servings

Ingredients

1 package crunchy tostada shells
1/4 cup queso fresco
2 tablespoons chopped cilantro
1 lime, cut in wedges
Green Tobasco sauce
Chicken:
2 tablespoons olive oil
1 small white onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless, chicken thighs
1 can pinto beans, drained
1 can white beans, drained
1 jar salsa verde
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
Slaw:
1/4 head red cabbage, shredded
1/4 cup shredded carrots
2 tablespoons white wine vinegar
1 tablespoon sugar
Salt and Pepper
1 tablespoon chopped cilantro
Juice of 1 lime

Instructions

In a large pot, heat oil on high and brown chicken thighs about 2 minutes on each side. Remove from pot and reduce heat to medium. Add onion and cook until translucent. Add garlic and cook additional minute. Replace chicken and add pinto beans, white beans, salsa verde and chicken stock. Season with salt and pepper and reduce heat to low. Simmer 45 minutes on low until chicken shreds. With two forks, remove chicken thighs and shred meat. Return shredded meat to pot.

In another bowl, combine white wine vinegar, sugar, cilantro, salt, pepper and lime juice. Add shredded cabbage and carrots and toss to coat.

Assemble tostadas by placing chicken and bean mixture on the cruncy shell. Top with slaw, queso fresco, chopped cilantro and two dashes of green tobasco. Serve with a lime wedge to be squeezed on last minute.

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