Tostadas
The wonderful thing about these tostadas is that they will meet just about everyone's dietary needs and preferences, whether they are gluten-free, dairy-free, vegetarian, etc. Everyone can make the tostada with the toppings they choose.
Meat Filling:
2 lbs. natural or organic fresh ground chicken
1 medium onion, diced or minced
3-4 cloves garlic, minced
1 tablespoon ground cumin
salt and pepper
Tortillas:
Corn tortillas
Vegetable oil for frying
At Table:
Grated cheddar cheese mixed with Colby-Jack cheese
Sour cream
Diced avocados
Diced tomatoes
Sliced black olives
Sliced green onions
Fresh cilantro
Salsa
Meat Filling:
2 lbs. natural or organic fresh ground chicken
1 medium onion, diced or minced
3-4 cloves garlic, minced
1 tablespoon ground cumin
salt and pepper
Tortillas:
Corn tortillas
Vegetable oil for frying
At Table:
Grated cheddar cheese mixed with Colby-Jack cheese
Sour cream
Diced avocados
Diced tomatoes
Sliced black olives
Sliced green onions
Fresh cilantro
Salsa
Cook meat with onion and garlic, stirring often. When cooked, add cumin, salt, and pepper. Cook on low an additional 5-10 minutes so that flavors will blend. If very dry, add a little cold water.
As meat cooks, prepare items for the table, grating cheeses and chopping vegetables. Keep each ingredient in a separate container.
Right before dinner, heat about one-half inch of oil on medium high heat in a small skillet (slightly larger than your tortillas). Fry tortillas briefly on each side, turning with tongs after about 20 seconds. Drain on a paper towel-covered plate. Continue adding paper towels to create layers as needed. Make 2-3 tortillas per person.
To assemble, have everyone start with tortillas, adding their selected toppings. Tostadas can be eaten as is or microwaved to melt cheese. Fried tortillas can be frozen, as can meat filling. Freeze meat in individual servings if desired.
As meat cooks, prepare items for the table, grating cheeses and chopping vegetables. Keep each ingredient in a separate container.
Right before dinner, heat about one-half inch of oil on medium high heat in a small skillet (slightly larger than your tortillas). Fry tortillas briefly on each side, turning with tongs after about 20 seconds. Drain on a paper towel-covered plate. Continue adding paper towels to create layers as needed. Make 2-3 tortillas per person.
To assemble, have everyone start with tortillas, adding their selected toppings. Tostadas can be eaten as is or microwaved to melt cheese. Fried tortillas can be frozen, as can meat filling. Freeze meat in individual servings if desired.
