Restaurant Recipes

Mexxi's Taqueria Tostada San Cristobal

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Yield: 8 servings


  • 2 skinless boneless chicken breasts
  • 2 bay leaves
  • 2 garlic cloves
  • 1/2 teaspoon kosher salt
  • 2 quartered celery stalks
  • 1 medium beet
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • Pinch salt
  • 1/3 cup fresh lime juice
  • 8 corn tortillas, fried flat until crisp
  • 1/2 cup crema (creme fraîche may be substituted)
  • 1/2 cup crumbled queso fresco


  1. In a medium pot, combine the chicken, bay leaves, garlic, celery, salt and approximately 11/2 quarts water. Bring to a boil, then heat and simmer for 20 minutes.
  2. Remove chicken from broth - reserve the broth - and shred the chicken.
  3. Add the whole beet to the hot chicken broth, and simmer for 20 minutes or until tender. Let cool, then slip off skin and julienne the cooked beet.
  4. Mix the cabbage and carrot in a bowl. Sprinkle with a pinch of salt, drizzle with lime juice and toss the slaw thoroughly.
  5. To assemble the tostada: Place some shredded chicken on each fried tortilla. Add some cabbage-carrot slaw and julienned beets.
  6. Garnish with a few dollops of crema and crumbled queso fresco.


Recipe used with permission from Enrique Gomez, Mexxi's Taqueria, San Ramon.

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