Foodie Blogroll

Thursday, September 30, 2010

Chicken Tostadas ~ with Fresh Tomatillo Avocado Sauce

When I roast chicken breasts I like to do a large amount so I can use it in many dishes. I freeze it in portions after I cut it or shred it, then I can pull it out to add to soups, or casseroles, use in a stir fry, or I like to make tacos or burrito, and here I made tostadas. We love a good verde sauce at our house and I have made it from scratch or opened a can. I saw Marcela Valladolid make a fresh tomatillo-avocado sauce on Mexican Made Easy. I have always cooked the tomatillos before to make a verda sauce, so this sounded interesting and easy, and good! And I was right!


I wish I would of remembered to take a photo of the tomatillos with the paper cover they have on them. Oh well...peel the thin paper-like skins off and wash the tomatillos. Then just quarter or rough chop them. Same with the avocado, wash, slice, quarter or chunks in the food processor. When you add the green chile depending on if you like it hot you can leave the seeds, or remove them if you can't take the heat!

Ingredients:
•Fresh Tomatillo-Avocado Salsa
•8 ounces tomatillos, husked, rinsed and coarsely chopped
•1 avocado, halved, pitted and peeled
•1/2 cup packed fresh cilantro leaves
•1 serrano chile
•1 tablespoon fresh lemon juice
•Salt and freshly cracked black pepper
Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use. I used it right away!

You use lemon instead of lime here because it works better with the fresh tomatillos. Whizz...

Warm the refried beans, and fry the corn tortillas until it's nice and crisp, but keep an eye on it so it won't burn. All it takes is for you to turn around and leave it for a second...

When it is just the right crispness that you desire, remove from pan and place on a plate with some paper towels to blot, I always add a touch of salt or seasoning at this time.

Spread some of the warm beans on the crisp tortilla. Then the chicken, and shredded lettuce. She added sliced radishes and sliced red onions, we chose not to.

Add the yummy verde sauce, and top with a little drizzle of Mexican Crema...yum!

Oops! I forgot the cheese! Duh! I can't forget the cheese!

We love Mexican cheeses, and for this we used blanco fresco, it crumbles nicely. You can use any mild white crumbly cheese if you can't find blanco fresco!
It makes enough for 8 tostadas, but we have a small family, and Maranda didn't use as much salsa as Wade and I did. The left over salsa verde was delicious on tortilla chips and taquitos. I also added it to some shredded chicken sandwiches for lunches this week. I'll make that again!

This post was linked to:Let's Do Lunch, Breakfast and Brunch

Enjoy!

On this sunset we actually saw the "green flash" well except for Wade because he's color blind! He always misses it! Maranda and I have seen it several times, the conditions have to be just right.
Have you ever seen the green flash?