Tostada

Name: Tostada
Cuisine: mexican
Ingredients: 8 corn tortillas (6-inch diameter); 2 cups vegetable oil for frying; 2 cups refried black beans (frijoles refritos); 300 g shredded cooked chicken tinga or beef picadillo; 1 cup shredded iceberg lettuce; 1 cup diced Roma tomatoes; 1/2 cup finely diced white onion; 1/2 cup crumbled queso fresco or cotija cheese; 1/2 cup Mexican crema or sour cream thinned with lime juice; 1/2 cup salsa verde or roja; 1 avocado, sliced; 2 tbsp chopped fresh cilantro; 1 lime, cut into wedges; Salt to taste

MBG-eligible

Ingredients

8 corn tortillas (6-inch diameter)
2 cups vegetable oil for frying
2 cups refried black beans (frijoles refritos)
300 g shredded cooked chicken tinga or beef picadillo
1 cup shredded iceberg lettuce
1 cup diced Roma tomatoes
1/2 cup finely diced white onion
1/2 cup crumbled queso fresco or cotija cheese
1/2 cup Mexican crema or sour cream thinned with lime juice
1/2 cup salsa verde or roja
1 avocado, sliced
2 tbsp chopped fresh cilantro
1 lime, cut into wedges
Salt to taste

Instructions

1Heat oil in deep skillet to 180°C (350°F); fry tortillas one at a time until golden and crisp, 30-45 seconds per side; drain on paper towels and salt lightly.
2Warm refried beans in saucepan over medium heat, stirring until spreadable consistency; keep warm.
3Spread 2-3 tablespoons warm beans evenly over each tostada shell as base layer.
4Top beans with shredded chicken tinga or beef picadillo, distributing evenly across 8 tostadas.
5Layer shredded lettuce, diced tomatoes, and diced onion over meat.
6Drizzle Mexican crema in zigzag pattern; spoon salsa over top.
7Sprinkle crumbled queso fresco and chopped cilantro; arrange avocado slices.
8Serve immediately with lime wedges for squeezing over each tostada.

Source: llm-generated