Tonight’s dinner is brought to you by an awesome Tuesday taco alternative, the tostada! This open faced version of the family favorite layers smashed black beans, seasoned poached chicken, tangy onions, spicy salsa, and rich, creamy avocado and sour cream, with just a hint of citrusy cilantro. These are just a few of my favorite toppings but you can adjust according to your own families taste buds. And poaching the chicken leaves it so juicy and tender, your diners will think you let it simmer all day! Here’s my quick recipe for Chicken Tostadas with Smashed Black Beans.
1lb chicken breast (or whichever boneless chicken is on sale!)
2 cups chicken stock, plus a splash
2 cups water
1 cup white wine (or lemon juice)
1 tsp cumin
2 smashed cloves of garlic
A few fresh springs of cilantro, plus 1/4 cup more chopped
1 can black beans
1 cup salsa
1 cup sour cream
1 cup shredded cheddar
1 cup shredded lettuce
1/2 cup finely chopped onion
1 avocado, sliced
Salt and pepper to taste
4-6 tostada shells, or small grilled tortillas
To poach the chicken, add the stock, broth, and wine in a large pot. Add the cumin, garlic, salt, pepper, two wedges of lime, and whole sprigs of cilantro and bring to a boil. Add the chicken and simmer 15-20 minutes or until the chicken is cooked through. Remove and shred the chicken using two forks and pulling in opposite directions.
Meanwhile, drain the blacks beans slightly and in a small pot, heat over medium heat. Once they are warmed through, add a splash of stock and smash lightly using a potato masher.
Layer tostada shell, a scoop of beans, a handful of shredded chicken, a palmful of lettuce, a scoop each of salsa and sour cream, a sprinkle of cheese, onion, and chopped cilantro, 2 slices of avocado, and a lime wedge. Serve 2 per person.
This is a fast and savory way to bring your family south of the border any night of the week. The different textures and flavors each layer brings all combine to create the perfect blend of fresh and slow-cooked. Spice up your taco Tuesday with this fun and festive dish tonight!
Stephanie a.k.a. The Foodetarian