Best Leannes Chicken Tostada Compuesta Recipes

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

TOSTADA COMPUESTA

Tostada Compuesta image

Make and share this Tostada Compuesta recipe from Food.com.

Provided by Dienia B.

Categories Salad Dressings

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs ground beef
1 onion, diced
4 garlic cloves
2 teaspoons cumin
2 teaspoons oregano
1/4 chili powder
1 cup tomato sauce
3 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon chili powder
12 tablespoons olive oil
1/2 teaspoon parsley
1/2 teaspoon garlic powder
4 tostadas
2 cups refried beans
12 ounces colby-monterey jack cheese, shredded
3 cups lettuce, shredded
1 cup tomatoes, diced
1/4 cup black olives, sliced
1/4 cup sour cream
1/4 cup guacamole

Steps:

MEXICAN BEEF:.
Make Mexican beef by frying beef and onion together; drain fat.
Add garlic; add cumin, oregano, and chili powder.
Add tomato sauce.
Simmer for 20 minutes.
VINAIGRETTE:.
Mix red wine vinegar, honey, lime juice, chili powder, olive oil, parsley and garlic powder together.
Preheat oven to 400 degrees Fahrenheit.
Add a little meat to refried beans; spread on tostada.
Place on a cookie sheet.
Top with cheese.
Bake in oven until cheese melts and beans bubble.
Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives.
Take a spoonful of meat; put on top; sprinkle with cheese and side with sour cream and guacamole.

LEANNE'S CHICKEN TOSTADA COMPUESTA

Leanne's Chicken Tostada Compuesta image

This is my version of a tostada I always order at a nearby Mexican restaurant. It's like a salad because of the delicious dressing and lots of cold lettuce on top.Enjoy!

Provided by Leanne D.

Categories Chicken

Number Of Ingredients 19

Ingredients

APPLE CIDER DRESSING
1 c canola oil
1 c apple cider vinegar
2 t. honey
3 t. garlic powder
2 t. water
pepper,to taste
salt,to taste
TOSTADA
tostada shells,fried until crisp
pinto beans,refried
cooked chicken,seasoned with green chili
tomato,diced
jack cheese,shredded
iceberg dressing,washed,dried and chilled
guacamole
sour cream
black olives,sliced
salsa,of your choice

Steps:

1. Preheat oven to 400 degrees. Add all apple cider dressing ingredients to a blender and blend for 30 seconds or until well blended. Place a tostada shell on an oven-proof dish. Add beans and chicken on each shell,sprinkle with half of the cheese.Put tostada into the oven until the cheese melts and the beans bubble around the edges. Take the dish out of the oven and add a big handful of lettuce . Add tomato to the tostada. Sprinkle dressing over the lettuce. Add a tablespoon each of both guacamole and sour cream. Sprinkle additional cheese over the tostada and top with olives. Top with salsa.