Ingredients
1 tbsp vegetable oil
4 large corn tortillas
24 oz chicken breast, bite-size strips, boneless and skinless
1 cloves garlic, chopped
1 tbsp lime juice
1 tsp chili powder
1 tsp oregano
1 tbsp olive oil
½ cup vegetable oil
½ onion, finely chopped
15 oz pinto beans, (1 can) drained; or red or black beans
¼ cup water
salt and pepper, to taste
1/2 head iceberg lettuce, shredded
tomatoes, chopped
1 small red onions, sliced thinly
1 cup Monterey Jack, grated
cilantro leaves, chopped
½ cup salsa
¾ cup sour cream
Preparation
In a large skillet, heat the oil over medium-high heat.
Carefully place corn tortillas in hot oil.
Fry corn tortillas until they turn crispy, flip once to cook the other side.
Place the tortillas onto a paper towel to drain, season with salt.
In a glass dish, combine chicken, garlic, lime juice, chili powder, oregano, and olive oil.
Let the ingredients marinate for 15 minutes.
In a cast iron grill pan over medium heat, cook chicken breasts for 4 minutes per side.
Slice chicken into thin slices and keep warm.
Heat the oil in a heavy saucepan.
Cook the onions until they become tender
Add the beans and water and bring them to a simmer.
Stir the beans occasionally until they begin to clump together in one mass.
While stirring, gently mash the beans to achieve a pasty consistency.
Season with salt and pepper.
Layer the beans, lettuce, tomatoes, chicken slices, red onions, cheese, and cilantro evenly on top of each tostado.
Combine the creamy salsa with sour cream.
Garnish with cilantro and serve. Enjoy!
