Tostados with chicken, black beans and red cabbage salad
Votes: 2
Time: 58 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tostados with Coleslaw Recipe - Dishes Mexican fast foodFilled with black beans and grilled chicken, served on taco shells. The red cabbage salad is dressed with chipotle pepper paste in adobo sauce, cane sugar, and lime juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 corn taco tortillas (flat, hard tortillas made from coarsely ground cornmeal)
- 450 gr. black beans, without liquid
- Half a grilled chicken, separate the meat into fibers, cut into large pieces
- 2 cups finely chopped red cabbage
- 1 bunch radishes (approx. 6 pcs), cut into strips
- Half a bunch of cilantro, coarsely chopped
- 1/4 cup canola oil, plus more for frying
- Coarse salt and freshly ground pepper
- 1 tsp ground cumin (zira)
- 1/4 cup chicken broth
- 1 tablespoon ancho chili paste or chipotle pepper paste in adobo sauce
- 1 clove of garlic, crushed
- 1/4 cup lime juice
- 2 tsp. brown sugar
- 1/2 cup sour cream
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Recipes with similar ingredients: tostados, grilled chicken, red cabbage, black beans, tacos, radish, cilantro, cumin, chipotle peppers in adobo sauce, garlic, lime juice, brown sugar, sour cream, ancho pepper
Cooking the dish according to the recipe:
- Heat a heavy skillet over medium-high heat and add canola oil to a depth of 1/2 inch. Fry the corn tortillas in the hot oil until golden brown and crisp, about 2 minutes per side.
Place the tortillas on paper towels and sprinkle with salt. - Pour the oil out of the pan, reserving 2 tablespoons. Add the beans and cumin and fry, stirring, for 1 minute.
Add the broth and simmer, breaking up the beans with a spatula, until the liquid boils. Season with salt and pepper. - Whisk 1/4 cup canola oil in a large bowl, then stir in garlic, chili paste, sugar, 2 tablespoons lime juice, and 1/2 teaspoon salt. Add cabbage, radishes, and cilantro and toss to combine.
Mix sour cream and the remaining 2 tablespoons lime juice in another bowl, season with salt and pepper. - Place beans, meat and salad on each flatbread and top with sour cream.
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