Restaurant Recipes
Mexxi's Taqueria Tostada San Cristobal
Yield: 8 servings
Ingredients
- 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
Instructions
- 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.
- Remove chicken from broth - reserve the broth - and shred the chicken.
- 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.
- Mix the cabbage and carrot in a bowl. Sprinkle with a pinch of salt, drizzle with lime juice and toss the slaw thoroughly.
- To assemble the tostada: Place some shredded chicken on each fried tortilla. Add some cabbage-carrot slaw and julienned beets.
- Garnish with a few dollops of crema and crumbled queso fresco.
Attribution
Recipe used with permission from Enrique Gomez, Mexxi's Taqueria, San Ramon.