Mexican recipe for Chicken Tostadas

Ingredients for 4-5 guests:

* 1 lb. boneless chicken meat, breasts or thighs
* 8 corn tortillas
* 2 tbsp extra virgin olive oil
* 2 red peppers, seeded and coarsely chopped
* 1 onion, coarsely chopped
* 2 cloves garlic, minced
* 2 ancho chiles, deveined, seeds discarded and chopped
* 2 teaspoons paprika powder
* 2 teaspoons ground cumin
* 1 can crushed tomatoes
* Pepper to taste
* 1 can cooked pinto beans or red kidney beans
* 1 red tomato, diced
* Marinated jalapeno chiles (optional)
* 1/2 iceberg lettuce, shredded
* 8 radishes, sliced
* 5 tbsp light sour cream for garnish
* Hot pepper sauce for garnish

Preparation:

1. Put your chicken pieces in a saucepan filled with water

2. Cover and bring to a boil, then reduce heat and simmer 10-15 minutes, until the chicken is cooked. Remove from heat and drain the chicken pieces; allow the chicken to cool. Shred the chicken meat and reserve.

3. Heat up some olive oil in a skillet. Sauté peppers, onion and garlic over medium heat for 5 minutes or until tender. Add to this the chopped ancho chile, paprika and cumin, mix and cook this for a few minutes. Stir in canned tomatoes with their juice. Simmer 5-8 minutes until the sauce reduces. Season and reduce heat. Keep warm.

4. If you have bought the tostadas already made, skip this step. Warm a heavy skillet with a bit of canola oil. Fry the tortillas one by one for 30 seconds on each side so they become bit crispy and slightly browned. As they are ready, pile them in a kitchen cloth to keep them warm.

5. Meanwhile, in a small skillet, heat up the canned beans with their liquid, then drain.

6. Place 2 tostadas on each plate. Spread on each one some tomato sauce, then beans and chicken. Garnish with some diced tomatoes, pickled jalapenos if any, and top with lettuce and radishes. Finish with a scoop of light sour cream. Serve with some hot pepper sauce.

Serve your tostadas with chicken to your happy guests...

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