Categories: Mexican
Ingredients
- Chicken:
- 3-4 tbsp. olive oil
- 6 large chicken breasts, cut into bite-size pieces
- Salt, to taste
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 2 tsp paprika
- 14 oz. can tomato sauce
- Tostadas:
- 16 oz. can refried beans, heated
- 12 tostada shells
- 6 small Roma tomatoes, chopped
- 1 cup sour cream
- 3 cups thinly sliced red cabbage
- Chopped fresh cilantro, for garnish
- Hot sauce, to taste
- Lime wedges, for serving
Directions
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For the chicken: Heat the olive oil in a large skillet over medium-high heat until hot. Working in batches, season the chicken with salt and cook, turning, until golden brown, 2-3 minutes. Remove the chicken to a plate using a slotted spoon.
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Reduce the heat to medium; add the garlic and onion to the skillet and cook briefly. Add the chili powder, cumin, paprika, and 1/4 tsp salt; stir about 30 seconds.
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Pour the tomato sauce and 2 cups water into the skillet to create a broth. Bring to a boil, then simmer until slightly reduced, about 8 minutes. Return the chicken to the skillet; continue cooking until the sauce is thickened, about 15 more minutes.
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Let the chicken cool slightly. Set aside 3 cups for the tostadas; divide the rest among freezer bags and freeze for another use.
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For the tostadas: Smear 2 tbsp. beans on each tostada shell; top with some chicken, tomatoes, sour cream and cabbage. Sprinkle with cilantro. Serve with hot sauce and lime wedges.