Mexican Tostadas

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For The Guacamole:


Finely dice chicken fillet, fry heartily in heated oil. Add finely diced garlic cloves, sauté until translucent. Add diced canned tomatoes and diced chili seasoning, bell pepper, paprika, salt. Close and simmer gently over medium heat for 20 min.

In the meantime, for the leaf salad, pit avocados, scoop out flesh, chop with a masher, add to a large enough bowl with juice of one lemon, mash. Fold in garlic, season with herb salt, pepper, put away.

Finely slice iceberg lettuce. Cut tomatoes into eighths. Heat totadas in stove, place on plates. Spread iceberg lettuce, tomatoes evenly on top. Season the chicken with pepper, salt and chili spices, place a few spoons in the center. Spread the avocado salad evenly on the patties, sprinkle with cheese and bake in the heated oven for 5 minutes, bring to the table on the spot.

Top/bottom heat: 250 °C

Our tip: It is best to use fresh herbs for a particularly good aroma!

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