The great thing about fresh vegetables is that they can be used in so many different ways and in so many different types of cuisine. Last week I wrote about my favorite homemade pizza, and I included a great and simple recipe for pizza sauce.
This week I am going to use that same exact sauce to create a completely different meal–tostadas. Now my version doesn’t resemble the “traditional” tostada (no refried beans here); but it takes the building principles (a sauce on the bottom, meat, and fresh toppings) and transforms them into a new creation.
The chicken is marinated in fresh orange juice and a packet of Goya Sazón seasoning *this can be found in your local grocery store in either the Latin American section or the International section, or both for some reason if you go to Kroger. I used chicken tenders because of the speedy cook time and the ease in shredding. You can use boneless skinless thighs if you prefer, but they will not shred as nicely.
I fried my own tortillas, but honestly, you can buy your own ready-to-go, already fried tortillas, and it would be the same. On top of that crispy goodness, I put a heaping spoonful of delicious sauce (for this recipe excluding the balsamic vinegar and oregano that were included for pizza sauce) and citrusy chicken. From there, a fresh crema is spooned on adding a cool cream and additional citrus element. The topping choices are really endless, but the flavors are already so vibrant and fresh that I wouldn’t want to cover them up. I finish my tostadas simply with a sprinkle of queso fresco, cilantro, and a few slices of avocado.
This tostada combines bright colors, layers of different textures, and rich flavors in the most refreshing way.
2 lbs chicken tenders
1 packet of Goya Sazón seasoning
Juice from 1 large Navel orange
1 tsp Goya Adobo seasoning
6-8 small corn tortillas
3 tbsp Greek yoghurt
1⁄2 cup half and half
Zest and juice from 1 lime
1 tsp Goya Adobo seasoning
(a great place to add an element of heat if you desire)
2 cups Roasted red pepper and tomato sauce (*omit the balsamic vinegar and oregano)
In a large bowl, combine cleaned chicken tenders, Sazón, orange juice, and Adobo. Set aside while frying the tortillas and making the lime crema.
Fill a wide-set frying pan with 1⁄4 – 1⁄2 inch of vegetable oil. Set over medium heat. Once oil is heated, place tortillas in the oil 2 at a time. If pockets form, poke with a fork. Turn tortillas
until set and crispy. Remove from oil to a plate covered in paper towels to drain the oil. Lightly salt each tortilla while still hot. Finish the remaining tortillas.
For the lime crema, mix together the yoghurt, half and half, lime juice, lime zest, and Adobo in a small bowl. Set aside in the fridge until ready to serve.
Heat a large skillet over medium heat with 2 tsp. olive oil. Once hot, place marinated chicken in the skillet, working in small batches to not crowd the pan. Once browned and cooked through on each side, transfer finished chicken tenders to a cutting board. Repeat until all the chicken has been cooked. Using two forks in opposite directions, shred the chicken.
Prepare additional toppings: slice a few limes for garnish, use a fork to “shred” the queso fresco, and chop some cilantro.
To plate the tostada, start with a crisp tortilla. Add a pool of the roasted red pepper and tomato sauce. Top with a decent mound of shredded chicken. Spoon lime crema over the chicken. Top with queso fresco, avocado slices and cilantro and plate with a lime wedge. Enjoy!