Ingredients Jump to Instructions ↓

  1. 2-3 tbsp olive oil

  2. 600 g skinless, boneless chicken breasts

  3. 110 ml mayonnaise

  4. 1/2 lime , juice only salt and freshly ground black pepper

  5. 50 g butter

  6. 1 large red onion , finely chopped

  7. 4 cloves garlic , very finely chopped

  8. 1 x 400 g can kidney beans , drained

  9. 75 ml chicken or vegetable stock

  10. 450 g ripe tomatoes , roughly chopped

  11. 1 spring onion , finely chopped

  12. 1 cloves garlic , crushed

  13. 1-2 red or green chillies , seeds removed and finely chopped

  14. 1 tbsp roughly chopped coriander

  15. 1 pinches caster sugar

  16. 2 avocados

  17. 1/2 lime , juice only

  18. 1 tbsp chopped coriander sunflower oil , for deep-frying

  19. 12 x 18-20 cm flour or corn tortillas Finely shredded crisp lettuce Soured cream or creme fraiche Grated cheddar cheese Chopped coriander leaves wedges of limes

Instructions Jump to Ingredients ↑

  1. Chicken tostadas with refried beans, guacamole and tomato salsa Method 1. Pour 1–2 tablespoons of the olive oil into a frying pan on a low heat, add the chicken breasts and gently fry for about 10 minutes on each side or until cooked through and golden. Remove from the pan and allow to cool a little on a chopping board. Use a rolling pin to flatten the chicken breasts.

  2. Shred the chicken into small pieces, allow to cool completely and then place in a bowl. Add the mayonnaise, remaining olive oil and lime juice, season with and salt and pepper and mix well together, mashing a little as you go, to give a paste-like texture.

  3. For the quick refried beans Melt the butter in a saucepan on a low heat, add the onion and garlic, cover with a lid and gently fry for 6–8 minutes or until soft and slightly golden.

  4. Add the kidney beans and cook in the pan, uncovered, for 3 minutes until heated through. Using a potato masher or fork, mash the bean mixture, keeping it chunky and not too smooth. Add the stock and continue to cook gently for 4–5minutes, uncovered, until it is quite thick. Season to taste with salt and pepper and set aside.

  5. For the tomato salsa Mix together all the ingredients and seasoning with salt and pepper. Chill until needed.

  6. For the guacamole Mash the avocado flesh with a fork in a small bowl, so that it stays fairly chunky. Mix in the lime juice and coriander and season to taste with salt and pepper. Chill until needed.

  7. For the tostadas Heat a deep-fat fryer filled with sunflower oil to 180C. Alternatively, pour the oil into a large saucepan to a depth of 2cm and bring to the same temperature on the hob. Deep-fry the tortillas for 1–2 minutes, one at a time until crisp and golden. Drain well on kitchen paper.

  8. Serve everything on little plates or in bowls for people to share and make up themselves. To assemble: spread a little refried bean mix on a crisp tostada, scatter lettuce on top, add some of the shredded chicken mix, guacamole and tomato salsa and top with some soured cream or crème fraîche, a sprinkling of cheddar, chopped coriander and finally a squeeze of lime juice. Apdapted from Rachel Allen Home Cooking (Collins)


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