How To Make Chicken Tostadas by Rockin Robin

These chicken tostadas are the bomb! Easy enough to make for a quick weeknight dinner. Make this and let me know what you think.
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Coleslaw Dressing: http://www.cooking-mexican-recipes.com/apple_cider_vinegar_recipe.html

Chicken Tostada Recipe With Coleslaw

Ingredients:
Organic Sprouted corn tortillas
1 rotisserie chicken, skin and bones removed and shredded
1 yellow onion, diced
3-4 cloves garlic, minced
1 Tbsp. Annatto seed
cup water
1 tsp. Oregano leaf
1 tsp. Ground cumin
Salt to taste
Pepper to taste
Lime
1 - 2 cups chicken broth
Olive oil and vinegar dressing
1 tomato, diced
1 pkg. Shredded cabbage
1 or more avocado, cut into chunks
Queso fresco cheese, feta may be substituted
Olive oil
Avocado oil

Directions:
Pour about inch deep avocado oil into a small frying pan and heat over medium high heat. Once the oil is hot, lay one tortilla into the oil using tongs. you can tell the oil is hot enough when a piece of a corn tortilla dipped into the oil really bubbles up, If you have a thermometer heat the oil to between 350 -375 degrees F.

Turn the tortilla over in the oil every few seconds until it becomes crispy and golden brown. When done, take the tortilla out of the oil, letting the excess oil drain back into the pan.

Then place the tortilla on a paper towel-covered plate to cool. Once youve cooked the necessary amount of shells you can move on to cooking the chicken.

In a large frying pan add about 1 Tbsp of olive oil over medium high heat. Add the onion and saute for 5 - 6 minutes. Then turn the heat to low add the garlic and cook 1 minute more.

Take the annatto spice and add just enough water to make a paste, about cup or a little more. Add the oregano and cumin to the mixture and stir to combine.

Pour the annatto mixture into the pan with the onions and garlic. Cook over medium heat for 2 or 3 minutes stirring frequently.

Next add the chicken broth to the pan and turn the temperature to medium high. Add some salt and pepper to taste and give it a good stir.

Add the shredded chicken to the pan and stir, coating the chicken well with the sauce. Let this simmer for 10 minutes so the flavors can marry.

While the chicken is simmering, mix together in a medium size bowl the shredded cabbage and the oil and vinegar dressing. You can get the dressing recipe here: http://www.cooking-mexican-recipes.com/apple_cider_vinegar_recipe.html

Its time to plate up.

Take a tostada shell and place it on a serving dish. Top it with a generous scoop of the chicken and spread it across the tortilla.

Add a good helping of coleslaw on top of the chicken. Add some diced tomato and avocado. Finish off with a sprinkle of the queso fresco cheese and enjoy!

Sometimes I even add a drizzle more of the dressing, it really makes the dish!

Thanks for watching and sharing!
Rockin Robin
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