Prep time: 15 minutes
Serves: 4 to 6
On a recent trip to Baja California, Mexico, my husband and I stayed in a condominium resort on the coast. Whenever I want fast food in Baja, I can quickly find a "pollo rostizado" (rotisserie chicken), some tomatoes, lettuce, onions, cilantro and chiles. I then emulate the locals by making a tostada out of whatever ingredients I have found.
Ingredients:
8 to 12 corn tostada shells
4 to 5 cups precooked rotisserie chicken, skin and bones discarded and meat diced
5 to 6 cups shredded lettuce
1 carrot, peeled and finely shredded
1/2 cup finely shredded purple cabbage
1/2 cup chopped fresh cilantro
Salsa and ... Whatever (previously published on this blog on June 28, 2010)
2/3 cup grated Cotija, Manchego or Pecorino Romano cheese
Place tostada shells on a serving platter and the chicken in a serving bowl in center of dining table.
In a separate serving bowl, combine the lettuce, carrot, cabbage and cilantro.
Arrange a bowl of the salsa and a bowl of grated cheese next to other bowls.
Ask each guest to assemble their own tostadas: add some chicken to tostada shell, followed by lettuce mixture, some salsa and a sprinkle of grated cheese.
Keep in mind that the fun part is trying to eat the tostada while it breaks and falls apart with every bite.
Enjoy with chilled white wine, beer or a shot of Tequila.
Buen Provecho!
Text and Photographs © Nancy Real 2010
