Ingredients for 12 servings
Preparation time: 30 minutes to prepare, 10 minutes to assemble per serving
600g frijoles refritos
500 g iceberg lettuce, cut into fine strips
450g cooked chicken breast, cut into strips
3 onions, thinly sliced
4 tomatoes, thinly sliced
3 avocados, sliced
Salt to taste
300ml crème fraiche
180g crumbled feta
Salsa of your choice (e.g. salsa roja, salsa verde)
1. Bake the tostadas: Bake the tortillas in a preheated oven at 180°C for about 5 minutes until crispy.
2. heat the frijoles: Heat the Frijoles Refritos briefly in a frying pan.
3. Topping: Place a layer of frijoles on each tostada. Top with lettuce, chicken (or tofu), onion rings, tomato slices and avocado. Sprinkle with salt, pepper and cheese.
4. Serve: Top with a dollop of crème fraîche and serve with the salsa.
Important: The tostadas should not be topped until just before serving. If you prepare them too early, the corn tortilla will become soggy and won't hold the filling.
Tips & tricks:
Variations: For a more intense flavor, the chicken breast can be marinated in a mixture of lime juice, olive oil, garlic and spices before frying. Roast beef, fish, prawns or pork can also be used instead of chicken.
Vegetarian: Replace the chicken with spicy tofu or omit the meat altogether for a delicious vegetarian starter.
Instead of iceberg lettuce, use rocket or a mix of lettuces.
Sides: Serve the tostadas with fresh guacamole or pico de gallo.
Garnish: Garnish with a squeeze of lime juice and fresh coriander leaves.
For larger quantities: Adjust all ingredients accordingly.
