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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.
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Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!