What I love about making a salad is they are so versatile, you can add just about anything you feel like eating. The same goes for this tostada salad.
This salad starts with flour tortillas. To get the ‘fluted’ shape to hold the salad, I brushed the tortillas with olive oil on both sides. Then using a muffin pan, I turned it upside down and pressed the tortillas into the wells. Make sure to get the bottom of the tortilla nice and flat so it will stand. I tried doing this with corn tortillas and just couldn’t make it work. No matter how soft I made them they always broke. A 12 muffin pan will only hold 2 tortillas at a time, so you’ll need to bake them in batches.
As far as toppings go, as I said you can really add anything you like. The toppings I used were easy corn salsa. To that I added 2 tablespoons of black beans. Iceberg lettuce , avocado and a Mexican crema dressing.
Chicken tostada salad print
(4 servings) Ingredients
- 4 each- 5 inch flour tortillas
- 2 tablespoons olive oil (plus more for brushing on tortillas)
- Boneless skinless chicken breast, cut into bit size pieces
For the chicken seasoning
- 1/2 teaspoon ground coriander
- 1 tablespoon chili powder
- 1/8 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- Pinch ground black pepper
- 1/4 teaspoon ground cumin
For the toppings
- Corn salsa (recipe)
- 2 tablespoons canned black beans, drained
- 1 head iceberg lettuce, chopped
For the dressing
- 4 tablespoons Mexican crema
- 2 teaspoons Chipotle tabasco sauce
- Juice from 1 lime
- 1 teaspoon fresh cilantro, chopped
- Small pinch of salt
- Preheat oven to 350 degrees F.
- Brush each tortilla with oil on both sides.
- Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups.
- Bake for 15 minutes or until golden brown. Allow to cool.
- Prepare salsa.
- In a small mixing bowl, combine all the dressing ingredients and stir until combined. Set aside.
- Sprinkle the chicken seasoning to the chicken and mix well.
- In a large sauté pan add 1 tablespoon olive oil and heat over medium heat.
- Sauté chicken until browned. Remove from pan and set aside.
- Take a cooled tostada shell and add the iceberg lettuce.
- Add the cooked chicken, then the corn salsa and drizzle with the crema dressing.
- Serve with your favorite toppings, cheese, sour cream, avocado.
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In 2004, husband and wife Melkon Khosrovian and Litty Mathew started making award winning spirits. That eventually led them to using organic produce and so organics were held the key to better tasting spirits.
Not only are Greenbar organic, they are all about sustainability as well as making changes in the environment. You can read more about this here.
So thanks to them, we have organic tequila to help us celebrate Cinco de Mayo. IXÁ organic tequila is rich, complex and has the smoothest finish, which for me is very important because I don’t always want to drink my tequila in a mixed drink. I like to sip tequila, so it has to be good on it’s own and if it’s not good on it’s own it’s not going to make a mixed drink good either. So if you’re going to use a good organic spirit to make a mixed drink, please use fresh juices and ingredients, that way the end result will be so much better.
Ingredients (2 servings) print
- 1-3/4 ounces IXÁ organic tequila
- 1/4 ounce FRUITLAB orange liqueur
- 1-1/2 ounces fresh grapefruit juice
- 1/2 ounce fresh lime juice
- 1/2 ounce agave nectar
- 2-3 ounces club soda
- 2 sweet basil leaves
- 4 dashes BAR K Swedish bitters
- Fill a martini shaker 3/4 full with ice.
- Add all the ingredients, except club soda and basil.
- Shake vigorously and count to ten.
- Strain into a tall glass.
- Top with club soda.
- Garnish with basil and lime slices.
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When a box of tortillas arrived from Mi Rancho and I opened the box, the smell can only be described as what I would imagine their tortilla factory smells like, freshly made tortillas.
My husbands eyes lit up and he instantly said “enchiladas” with a smile, which are his favorite Mexican dish. But I was inspired in a different way, I wanted to make something different that regular Mexican entrees. For some reason a breakfast burrito came into my head, but that has been done so many times and you have to make each individual one. I wanted to develop a make ahead dish that can be taken by on-the-go, and so the Mexican breakfast lasagna was born.
We all know, breakfast is the most important meal of the day, it energizes and fuels your body and brain. Hands up everyone who just grabs a coffee and hits the road? Yes, you know who you are. Just think, you could whip this dish up on Sunday afternoon, cut a piece off Monday morning, it takes 2 minutes to heat up in the microwave, breakfast, done. You will have breakfast all week long.
If you can chop tomatoes and scramble eggs, you can make this dish.
The quickest way to put this dish together is start by preparing your ingredients. Make the salsas, then scramble the eggs.
I like to have an assembly line ready to build the lasagna, which makes for speedy work.
Start by adding an even layer of tortillas into a buttered baking dish. I used flour tortillas since they are usually used for breakfast burritos, but you can use corn. Then you just start adding the layers.
With Easter just around the corner, this would make a great addition to your Easter brunch menu.
Mexican breakfast lasagna print
- 10 ounces cherry tomatoes, chopped small
- 2 tablespoons fresh cilantro, chopped
- 1 medium jalapeño pepper, chopped small
- 2 teaspoons red onion, chopped small
- 1 tablespoon fresh lime juice
- Freshly ground black pepper
- 12 large eggs, scrambled
- 1 tablespoon unsalted butter
- 10-12 flour or corn tortillas
- 10 ounces cheddar cheese, grated
- Quick and easy corn salsa (recipe)
- In a medium bowl, add the cherry tomatoes, cilantro, jalapeño and red onion, mix.
- Add the lime juice and a dash of salt and pepper to taste.
- Mix well and set aside for the flavors to combine.
- In a mixing bowl, whisk the eggs, salt and pepper.
- Heat a skillet over medium low heat and add the butter.
- When the butter is melted pour in the beaten eggs and stir.
- Continue to stir the eggs until they are at the required doneness. I would recommend the eggs be slightly under done because they will be baked in the oven.
- Remove the eggs from the heat.
- Take a 8 x 8 casserole dish and butter the bottom.
- Take a flour tortilla and line the bottom of the dish. Make sure the entire area is covered. Break the tortillas if needed to get an even coverage.
- Spread 1/3 of the eggs over the tortillas.
- Sprinkle with 1/3 of the grated cheddar.
- Add 1/3 of the corn salsa.
- Add another layer of tortilla.
- Spread another 1/3 of the eggs.
- Sprinkle with another 1/3 of the cheddar.
- Spread 1/3 of the corn salsa.
- Sprinkle with cheddar.
- Add the last layer of tortilla, the rest of the eggs, the rest of the corn and finish so the top layer is cheddar cheese.
- Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
- Allow to cool before cutting so it can set and makes it easier to slice.
- Serve with the tomato salsa and your favorite sides.
Promotional consideration provided by Mi Rancho