I was so happy to learn this recipe from my cousin, Ricardo. He is a great cook and this recipe was the first time I saw what a good cook he is!
The recipe is for chicken tostadas. “Sinaloenses” style means that after the tostada is made, a broth is poured over it. It is part crunchy, part wet in the perfect combination. And it needs to be eaten right away. If you like crunchy food, this one’s for you!
Tostadas Sinaloenses
Ingredients:
Serves 2-3
- 2 chicken breasts with bone
- Tostadas
- Frijoles refritos (refried beans)
- 4 tomatoes
- 1-2 serrano chiles
- 1/4 onion
- 1/4 purple onion
- Lettuce, shredded
- 1 Avocado
- 1 cucumber, cut in rounds
- Pinch of oregano
- 5-10 ml of vinegar
- Queso fresco
- Cream
- 5 lemons
- 2-3 cups Prepared chicken stock, or bought
Directions:
Prior preparation:
Chicken soup with one chicken breast (could be any other piece of the chicken but I like the chicken breast). Cook for 45 minutes-1 hour on low heat. Then, shred chicken.
In a small pot, put the tomatoes, chiles and ¼ of the white onion, whole. Boil for 5-10 minutes or until the tomatoes open up. Then, blend it all in a blender or immersion blender. It will be like a soup. Season with salt. Set aside.
In a small bowl, place sliced red onion with some hot water, pinch of oregano, 5-10ml white wine vinegar, salt, and some lime juice. This tames down the onion flavor. Set aside.
To make the tostada, first spread a layer of refried beans. Then, top with some shredded chicken. Then, put the avocado slices, tomato slices, red onions, cucumber, queso fresco, and cream. Now, top with a little of the tomato-chicken broth and eat immediately.
It’s simple but of course requires some advance preparation.
