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Category: Appetizers
Prep Time: Cook Time: Total Time:
Instead of the tomatillo salsa suggested here, you can use your own or good prepared salsa. You can also use store bought tortilla chip "scoops" in place of the baked tortillas. Just assemble as close to serving time as possible so they don't get soggy
Yields 40 tostadas
Vegetable oil
Juice of 2 limes; more if necessary
1/2 C lightly packed chopped fresh cilantro
Kosher salt and freshly ground black pepper
6 to 8 oz boneless, skinless chicken breast (about 1 breast)
6 8-inch flour tortillas
2 T creme fraiche or sour cream
1/2 tsp ground cumin lightly toasted in a dry skillet
1/2 C finely chopped tomatillo
1/2 C freshly shredded lettuce
1/4 C finely diced red pepper
To make the chicken: mix 1/4 cup vegetable oil, 3 T of the lime juice, 1/4 C of the cilantro, salt, and pepper. Add the chicken and marinate, refrigerated, for at lease 2 hours and up to 24. Grill or broil until done, about 5 min each side. Cool.
Meanwhile: make the tortilla cups, with a 2 1/2 inch cookie cutter, cut 40 circles from the tortillas (you'll get about 7 per tortilla). Heat the oven to 360, brush each tortilla with a little oil, press into mini muffin tins and salt lightly. Bake until golden brown, 8-10 min (a regular muffin tin rather than a nonstick one is a bit easier to work with) Let cool and store in an airtight container.
To make the cumin sauce, mix the creme fraiche, cumin and 1 T lime juice, then season to taste with salt and pepper.
To make the salsa, mix the tomatillo with 2T lime juice, then season to taste with salt and pepper.
To assemble, toss the chicken with about 2 T chopped cilantro 2 T of the lime juice and salt and pepper to taste. Fill each cup with a little chicken a pinch of shredded lettuce, a spoonful of the salsa drizzle of the cumin sauce, and a sprinkle of diced red pepper. Serve immediately.
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Chicken Tostadas Pequenas
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Category: Appetizers
Prep Time: Cook Time: Total Time:
Instead of the tomatillo salsa suggested here, you can use your own or good prepared salsa. You can also use store bought tortilla chip "scoops" in place of the baked tortillas. Just assemble as close to serving time as possible so they don't get soggy
Yields 40 tostadas
Vegetable oil
Juice of 2 limes; more if necessary
1/2 C lightly packed chopped fresh cilantro
Kosher salt and freshly ground black pepper
6 to 8 oz boneless, skinless chicken breast (about 1 breast)
6 8-inch flour tortillas
2 T creme fraiche or sour cream
1/2 tsp ground cumin lightly toasted in a dry skillet
1/2 C finely chopped tomatillo
1/2 C freshly shredded lettuce
1/4 C finely diced red pepper
To make the chicken: mix 1/4 cup vegetable oil, 3 T of the lime juice, 1/4 C of the cilantro, salt, and pepper. Add the chicken and marinate, refrigerated, for at lease 2 hours and up to 24. Grill or broil until done, about 5 min each side. Cool.
Meanwhile: make the tortilla cups, with a 2 1/2 inch cookie cutter, cut 40 circles from the tortillas (you'll get about 7 per tortilla). Heat the oven to 360, brush each tortilla with a little oil, press into mini muffin tins and salt lightly. Bake until golden brown, 8-10 min (a regular muffin tin rather than a nonstick one is a bit easier to work with) Let cool and store in an airtight container.
To make the cumin sauce, mix the creme fraiche, cumin and 1 T lime juice, then season to taste with salt and pepper.
To make the salsa, mix the tomatillo with 2T lime juice, then season to taste with salt and pepper.
To assemble, toss the chicken with about 2 T chopped cilantro 2 T of the lime juice and salt and pepper to taste. Fill each cup with a little chicken a pinch of shredded lettuce, a spoonful of the salsa drizzle of the cumin sauce, and a sprinkle of diced red pepper. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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