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Chicken Tostadas Recipe
Sep 17, 2012 @ 3:31 PM
Posted by
Daily Value: 52%
Servings: 4
High-Fiber
Dairy-Free
Posted by
Nutrition
Cal/Serving: 1,040Daily Value: 52%
Servings: 4
High-Fiber
Dairy-Free
| Fat | 21g | 32% |
| Saturated | 5g | 23% |
| Trans | 0g | 0% |
| Carbs | 155g | 52% |
| Fiber | 35g | 139% |
| Sugars | 6g | 0% |
| Protein | 65g | 130% |
| Cholesterol | 53mg | 18% |
| Sodium | 767mg | 32% |
| Calcium | 584mg | 58% |
| Magnesium | 442mg | 110% |
| Potassium | 4002mg | 114% |
| Iron | 23mg | 127% |
| Zinc | 9mg | 62% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 13mg | 22% |
| Thiamin (B1) | 1mg | 68% |
| Riboflavin (B2) | 0mg | 26% |
| Niacin (B3) | 7mg | 34% |
| Vitamin B6 | 1mg | 66% |
| Folic Acid (B9) | 796µg | 199% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 17µg | 21% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
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INGREDIENTS
For the beans:
- 1 tablespoon olive oil
- 1 small yellow onion, minced
- 1 large bulb green garlic or 3 small cloves garlic, minced
- 1 serrano pepper with seeds, diced
- 4 cups cooked pinto beans, cooking liquid reserved
- Juice of 1/2 lime
- Kosher salt, to taste
For the tostada:
- 1 tablespoon olive oil
- 1 medium-sized bulb green garlic or 2 cloves garlic, minced
- 2 cups shredded poached chicken
- 1/4 cup chicken stock
- 8 corn tortillas
- Salsa, for serving
DIRECTIONS
For the beans:
Gently heat the olive oil in a large frying pan over medium-low heat. Add the onion and garlic, stir, and cook until soft, about 3-5 minutes, depending on the heat of your stove. Stir every so often. Add the serrano, stir, and cook for 1 minute.
Add the beans with three-fourths of the cooking liquid, reduce the heat to a simmer, stir, and cook until reduced slightly, about 5-8 minutes. Using a potato masher, gently mash. Do not overmash; leave about half of the beans whole. (A little texture is great.) Add the lime juice and season with salt, to taste. Stir and gently heat for 1 minute.
For the tostada:
Heat the olive oil in a large frying pan over medium heat. Add the garlic, stir, and cook for 3 minutes. Add the chicken and the stock, stir, and gently cook over low heat for 5 minutes. Remove from the heat and make your tostada: Smear the beans on the tortillas and add the chicken mixture on top. Top with some salsa and serve.
Recipe Details
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Servings: 4Special Designations: Kid-friendly
