Cono Sur wine pairing: The rich notes of cherry, blackberries and plum in Pinot Noir work well alongside these Chicken Tostadas.
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Starter Recipes
Ingredients
Method
1) Heat half an inch of oil in a large frying pan. When hot, but not smoking, fry the tortillas one at a time, until golden and crisp, about 2 minutes. Drain on paper towels and sprinkle with a little salt.
2) Heat 1-cm of oil in a large frying pan. When hot, but not smoking, fry the tortillas one at a time, until golden and crisp, about 2 minutes. Drain on paper towels and sprinkle with a little salt.
3) Cool the oil slightly and discard all but 2 tablespoons. Add the cumin and beans and cook, stirring, for one minute. Add the stock and cook, smashing the beans with a potato masher, until saucy and hot. Season with salt and pepper.
4) Whisk the garlic, chilli, half the lime juice, sugar and a pinch of salt in a large bowl. Slowly whisk in 4 tablespoons oil to make a dressing, add the cabbage, radishes and coriander and mix together. Mix the sour cream and the remaining lime juice in another bowl.
5) Top each tortilla with beans, chicken, cabbage salad and sour cream. Serve.
2) Heat 1-cm of oil in a large frying pan. When hot, but not smoking, fry the tortillas one at a time, until golden and crisp, about 2 minutes. Drain on paper towels and sprinkle with a little salt.
3) Cool the oil slightly and discard all but 2 tablespoons. Add the cumin and beans and cook, stirring, for one minute. Add the stock and cook, smashing the beans with a potato masher, until saucy and hot. Season with salt and pepper.
4) Whisk the garlic, chilli, half the lime juice, sugar and a pinch of salt in a large bowl. Slowly whisk in 4 tablespoons oil to make a dressing, add the cabbage, radishes and coriander and mix together. Mix the sour cream and the remaining lime juice in another bowl.
5) Top each tortilla with beans, chicken, cabbage salad and sour cream. Serve.
Rate this recipe
Overall Rating:
4.80
(19)
