This week our town is celebrating las fiestas patronales in honor of St. Michael's feast day (September 29th). It's one of the busiest and most important celebrations of the year for our small town. Because I don't want to miss out on the day to day festivities of las entradas, I am relying on the quickest and easiest recipes in my repetoire to feed my family, so we can avoid ordering out which can be rather costly for a family of six. If you follow me on Instagram, you know that I post daily "cook with me" videos in my Insta-stories showing the step-by-step process of the meals I prepare for my family. Today, I made these simple and delicious Spicy Salsa Verde Shredded Chicken Tostadas.
These Spicy Salsa Verde Chicken Tostadas are so easy to make! In the time that it takes the chicken breast to cook, you have more than enough time to prepare the rest of you ingredients, including making the Spicy Serrano Chile Salsa Verde from scratch. (Recipe will be posted tomorrow.) And if you really want to save time in the kitchen, you can use a store-bought rotisserie chicken in place of cooking the chicken on the stovetop. See what I mean? Súper fácil! (Super easy!)
Yield: 6 to 8 servings
Salsa Verde Chicken Tostadas
These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.
INGREDIENTS:
For the shredded chicken filling:
- 2 lbs. bone-in skin-on chicken breasts
- 1/2 medium white onion
- 2 garlic cloves
- 6 to 8 sprigs fresh cilantro
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1/4 medium white onion, diced
- 1 cup Spicy Serrano Chile Salsa Verde
For the tostadas:
- Tostada shells
- 3 cups Refried Beans
- 1-1/2 cups crumbled queso fresco
- Shredded lettuce
- Cebollas Encurtidas (pickled red onions)
- Thinly sliced radishes
- Spicy Serrano Chile Salsa Verde
- 1 cup queso cotija
INSTRUCTIONS:
- In a 4 to 6-quart Dutch oven or saucepan, bring the chicken, onion, garlic, salt, and black pepper to a boil with 8 to 10 cups of water over high heat. Cover and reduce heat to low; let simmer for 45 to 60 minutes until chicken is tender. Remove from heat; let cool slightly.
- Remove skin and bones from cooked chicken. Shred or roughly chop the chicken.
- Cook the refried beans in a medium saucepan over medium-high heat.
- Heat the vegetable oil in a medium skillet over medium-high heat. Saute the diced onion for 2 to 3 minutes until the onion is translucent. Stir in the shredded or roughly chopped chicken and the salsa verde. Let simmer until heated through.
- To assemble the tostadas, spread 2 to 3 heaping tablespoons of refried beans on each tostada shell. Top with 2 tablespoons of crumbled queso fresco and 2 to 3 heaping tablespoons of the salsa verde shredded chicken. Garnish with shredded lettuce, pickled red onions, sliced radish, Spicy Serrano Chile Salsa, and queso cotija. Enjoy!
La Cocina de Leslie
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