. Lisa gets tiny 3"-4" corn tortillas in Woodland and I deep fry them. Then they are topped with mashed black beans, shredded cooked chicken, and sliced romaine that has been dressed with a tangy dressing. These are really good.
Monday, May 5, 2008
Chicken and Black Bean Tostadas
I made these as an appetizer for one of our post Thanksgiving meals in Mammoth. I found the recipe in Rick Bayless' Mexico One Plate At A Time. Lisa gets tiny 3"-4" corn tortillas in Woodland and I deep fry them. Then they are topped with mashed black beans, shredded cooked chicken, and sliced romaine that has been dressed with a tangy dressing. These are really good.
. Lisa gets tiny 3"-4" corn tortillas in Woodland and I deep fry them. Then they are topped with mashed black beans, shredded cooked chicken, and sliced romaine that has been dressed with a tangy dressing. These are really good.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment