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Tostadas add a little variety to the taco night routine at our house, and they allow me to slather a layer of beans on them, which is a definite plus!
This recipe features our Instant Pot Pinto Beans with Mexican-Style Adobo, which have a creamy enough texture that no additional smashing or refrying is necessary. But refried beans work just as well.
For the citrusy cabbage slaw, I used an orange from my neighbor's tree, which happens to bear very sour oranges! If you find the slaw needs a little more sour flavor, I'd recommend just adding a splash of apple cider vinegar or lime juice at the end.
Chicken Adobo Tostadas with Citrus-Cabbage Slaw
8 tostada shellsAbout 2 cups Mexican Chicken AdoboAbout 2 cups Instant Pot Pinto Beans with Mexican-Style Adobo, or refried beansCabbage-Citrus Slaw (see below)Avocado, slicedQueso fresco or feta cheese, crumbled, for garnish
½ head red cabbage, sliced thin¼ red onion, sliced thinJuice of one orange1 tablespoon olive oil¼ cup cilantro leaves, chopped1 teaspoon salt
Spread a layer of beans on each tostada shell. I used about a 1/4 cup. Top each tostada with about 1/4 cup of chicken, a handful of slaw, avocado slices and a couple spoonfuls of crumbled queso fresco or feta cheese.
The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.
According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.