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Are you like me and easily get bored with the same-old routine? If so, take a crack at these chicken tostadas. They are so easy to make, and the extra-crunchy texture of the street taco tortilla, coupled with the flavor and spice boost the shishito peppers bring make this a must-try for your next taco night.
CHICKEN TOSTADAS
Serves 2
Ingredients
1 yellow onion
¼ pound shishito or other mini peppers
8 street taco tortillas (corn preferred)
10 ounces boneless skinless chicken breast, cut into strips
½ cup cooked pinto beans, rinsed and drained
½ teaspoon cumin
1 ounce queso fresco
Cooking oil of choice (I recommend avocado)
FOR THE SAUCE
4 TBSP achiote paste
1 TBSP orange juice
1 TBSP lime juice
Directions
To Make the Paste: Combine all ingredients, taste for seasoning.
To Make the Tostadas: Warm 2 medium frying pans over medium heat.
Peel and thinly slice the onion.
Remove the stems from the shishito peppers.
Add 1 to 2 teaspoons oil to one of the frying pans and warm until hot, but not smoking. Add the onion and peppers, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to soften and the peppers are shiny and starting to char and blister, 4 to 6 minutes. Remove from pan and clean pan.
In the second medium frying pan, warm 2 to 3 tablespoons oil over medium heat until hot, but not smoking.
Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt (CAREFUL TO NOT OVER-SALT). Do not clean the pan.
In the same pan used for the tortillas, if dry, add more oil, about 1 to 2 teaspoons. Increase the heat to medium-high.
Working in batches if needed, add the chicken and cook, stirring once or twice, until lightly browned and almost cooked through, 5 to 7 minutes.
Return all cooked chicken to the pan. Reduce heat to medium.
Stir in the sauce and 1 to 2 tablespoons water. Cook chicken and sauce for another 1-2 minutes.
Time to prepare the beans. In the same pan used for the vegetables, combine the beans, ¼ teaspoon cumin, and ¼ cup water. Make sure to season with salt and pepper.
Cook over medium heat, gently mashing the beans to form a coarse paste, until warmed through, 1 to 2 minutes. Remove from the heat.
Transfer the tortillas to individual plates. To build, spoon on the beans, top with the chicken, and garnish with the onion and shishito peppers. Crumble the queso fresco on top and serve.
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