Breakfast Tostada

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~*~ Rise ‘n Shine Tostada ~*~

SERVES: 4 ⎪ LEVEL: INTERMEDIATE

Cukooooo! Cukoooo! Start (or end) the day like a rooster with this easy 5-ingredient recipe. I’ve included a Pico de Gallo variation for those who can’t get their hands on Peach Chipotle Salsa. Take it a step further with a little lime juice, cilantro and cotija as toppings. If you don’t have time to make homemade tostada, store bought is just fine. 

 

1 pound skinless chicken breasts

1 jar peach chipotle salsa 

2 large avocados

4 eggs

Canola or coconut oil

Corn tortillas

 

music

Various Artists – Chef [Original Soundtrack Album]

 

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1. MAKE CHICKEN TINGA

Place chicken in a pot and season liberally with salt. Cover with water and simmer for 15 minutes until chicken is cooked though and no long pink. Strain from water and let cool. Shred the chicken with forks or your hands. In a bowl, mix together peach chipotle salsa and shredded chicken.

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2. MAKE TOSTADA

BAKE (low-fat option): bake tortillas on oven rack at 350° for 8 to 10 minutes or until crisp.

MICROWAVE (low-fat option): microwave for 1-2 minutes each side until crisp. Watch carefully, they burn quickly when dry. 

FRY: Pour a quarter inch layer of oil into a pan and bring to medium-high heat. Once sizzling, but not smoking, fry tortillas in the oil. Bubbles should form in the tortilla, otherwise the oil is not hot enough. Fry until golden on both sides. Remove tortilla from the pan, draining the excess oil on a paper towel. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm. Add more oil to the pan as needed. 

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3. ASSEMBLE TOSTADAS

Mash avocado in a bowl with a fork, add salt to taste. Spread on tostada, then top with chicken tinga. 

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4. FRY EGGS

Add oil to a pan and bring to medium heat. Add the egg and fry sunny-side up style. Remove from the pan and cut triangles around the rim to make a sunshine shape. Place on top of chicken tostada and serve.

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~*~ PICO DE GALLO VARIATION ~*~

2 peaches, small dice

1 tomato, small dice

1/2 onion, small dice

1 jalapeño pepper, diced (seeded if desired)

1 teaspoon chipotle powder

1/2 lime, juiced

1 tablespoon honey, optional

salt to taste

Combine the peaches, tomato, onion and jalapeño in a bowl. Add chipotle powder, lime juice, honey (if using) and salt. Stir to mix. Place on top of shredded chicken.

 

~*~ VEGETARIAN VARIATION ~*~

Replace chicken with beans and corn. Drain 1 14-oz can black beans. Mix with ½ cup corn kernels and Peach Chipotle Salsa. Place over mashed avocado.

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