Tostadas With Mojo Chicken Recipes

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.

Steps:

• Heat large heavy skillet on medium-high heat. Mix dressing and orange juice. Add 2 Tbsp. dressing mixture and chicken to skillet; cook 6 min. or until chicken is evenly browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
• Add onions, peppers and garlic to skillet; cook 3 min., stirring constantly. Stir in remaining dressing mixture. Return chicken to skillet; spoon vegetable mixture over chicken. Cover, simmer 20 min. or until chicken is done (165ºF). Cool chicken 5 min.; pull into shreds. Return to skillet; stir in orange zest.
• Top tostadas with chicken mixture and remaining ingredients.

Steps:

• Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
• Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
• Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
• Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.