- About seven corn tortillas
- Oil for frying
- Six skin-on and bone-in chicken thighs
- Sea salt (fine)
- 15ml or so of olive oil
- Six cloves of garlic
- 10ml or so of fresh lime juice
- 250 grams small tomatoes
- A clove or two of garlic
- Pair of shallots
- Half of a jalapeño chili, or to taste
- Twenty grams or so of fresh coriander
- A hundred grams of sour cream
- Half of a small head green cabbage
- Pair of ripe avocados
Preheat your oven to 400 degrees Fahrenheit. Sprinkle the sea salt across the thighs, making sure to stick mostly to the meatier sides versus the skin. Allow the salt to absorb for fifteen minutes. In the meantime, chop up six of the garlic cloves and scatter them on top of the chicken Drizzle with the olive oil and ensure these ingredients are mixed well. Place the chicken with the skin side up on a baking tray and stick it in the oven for twenty minutes or until it’s done. Allow it to cool to room temperature.
Remove the skin from the chicken and then cut the skin into strips of about five millimeters wide. Use a medium-size skillet to pout a centimeter of oil into it and then use medium heat. Allow the chicken to fry until it becomes medium brown and drain on a paper towel.
Using the same skillet over medium heat, fry each tortilla one by one until crisp and brown and then allow each one to drain on a paper towel.
For the salsa preparation, dice up the tomatoes and cut the shallots in half before slicing them thinly. Mince the jalapeño chili and the garlic and then chop the coriander roughly. Mix all of these ingredients together and then follow by throwing in some lime juice and salt to taste.
Shred the cabbage finely, remove the avocado flesh from its skin, and then use a utensil such as a fork to crush it along with some salt. Add a teensy bit of warm water to the sour cream so that it becomes thin enough for drizzling.
Use a thin layer of the crushed avocado on the tortillas after laying them on a dinner plate. Top them with the cabbage and then follow by adding the shredded chicken meat, a spoonful of the salsa, and a drizzling of the sour cream. Throw in some chicken cracklings and use lime wedges to serve the tostadas.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.