Make chef Marcela Valladolid's chicken tostadas and fresh homemade salsa
The Mexican-born chef creates a Cinco de Mayo dish steeped in heritage.
If you're looking to celebrate Cinco de Mayo with a top-notch dish ready to serve in 30 minutes or less, look no further!
Chef Marcela Valladolid from Food Network's "Mexican Made Easy" helps us celebrate Mexican heritage and food by making chicken tostadas and fresh homemade salsa with Ginger Zee, using just a few ingredients that you probably already have in your pantry!
IngredientsChicken Tostadas
- 4 servings
- 6 to 8 corn tortillas
- 2 to 3 cups shredded cooked chicken
- 6 cups shredded lettuce tossed with olive oil, red wine vinegar, salt and pepper
- 2 avocados
- Mexican crema or any plant-based cream
- 12 to 16 ounces refried beans (canned or packaged organic is good)
- Fresh Salsa (Recipe follows)
- Queso fresco or any crumbling cheese
Fresh SalsaMakes about 1 ½ cups
- 3 large roma tomatoes
- ¼ onion, cut into 2 smaller wedges
- 1 large jalapeño
- 1 garlic clove, unpeeled
- 2 tablespoons olive oil plus 1/3 cup
- 1 lemon, juiced
Directions
Chicken Tostadas
Preheat oven to 350F. Place tortillas directly on oven rack, being careful not to stack them. Bake until toasty and crunchy, turning occasionally, about 15 minutes. Cool completely. Spread some refried beans on tostada, top with chicken, then dressed lettuce, avocado slices, fresh salsa, drizzle of crema and cheese crumbles and serve.
Fresh Salsa
Place tomatoes, jalapeño, onion and unpeeled garlic in heavy cast iron skillet set over high heat with no oil. Cook, turning occasionally until blackened in large spots, about 25 minutes. Add 2 tablespoons olive oil and cook, carefully scraping bottom of pan, until very fragrant, about 10 minutes longer. Cool slightly and take stem and seeds off of jalapeño and add to blender. Peel garlic and add to blender. Add tomatoes, onion, lemon juice and 1/3 cup olive oil to blender and blend until smooth. Season with salt and serve warm.
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