A tostada (Spanish meaning Toasted) is the name given to various Mexican dishes and other parts of Latin America.
The tostada, when broken into bite size pieces, can be consumed with a dip, like guacamole or salsa.
Corn tortillas are typically used for tostadas though you can also use flour tortillas.
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Toppings for tostadas are mostly the same as those used for tacos.
The ingredients include cooked chicken, pork, or beef, and including cheese, sour cream, chopped lettuce, onions, radishes, and salsa.
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Tostadas unlike chalupas, enchiladas or tacos, are not folded or rolled, but are kept flat.
There are numerous variations of tostada recipes throughout Mexico and Latin America.
And because the tostada can’t not make a claim to only one traditional tostada recipe, the following is a tostada recipe in addition to several hundred other variations.
BBQ Chicken & Roasted Garlic Black Bean Tostadas
This recipe serves 2 plates – Increase Ingredients Accordingly
Meat and Tortillas
1 large chicken breast, cooked, shredded
1/2 cup BBQ sauce, your favorite
4 corn tortillas
1 cup avocado oil, refined for high heat use
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1 tablespoon olive oil
1 15 oz. can black beans, drained, rinsed
5 cloves garlic, roasted, minced
1/4 cup heavy cream
1 teaspoon Himalayan salt
Topping For Tostadas
2 green onions, finely chopped
1/4 cup cilantro, finely chopped
4 mini-peppers, roasted, skin removed, deseed, finely chopped
1/2 cup sour cream
Cook large chicken breast and shred, add to a large bowl. Next add bbq sauce and mix well. Set aside.
Next add to a small bowl prepared vegetables and roasted peppers. Add salt to taste, mix well. Set aside.
In a large skillet over medium heat add olive oil and heat.
Next add garlic and sauté for two minutes. Next add drained and rinsed black beans with heavy cream and salt to taste.
Using a potato masher, mash beans with cream and garlic until mix is no loner black but a light brown color. Remove from heat and set aside.
Next add avocado oil to a large sauce pan and heat.
When oil is hot, fry tortillas individually (one at a time) both sides, turning 2-3 times. Set aside on a paper towel lined plate.
Before frying the tortillas, make sure oil is hot. If not hot enough tortillas will soak up oil. The hotter the oil, the less time the tortilla has to be in the oil.
Divide and spread the refried black beans, shredded bbq chicken, sour cream, and topping (in that order) among the four fried tortillas.
Plate and serve.
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