PULLED CHICKEN TOSTADA
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
Tostadas:
6 x Old El Paso White Corn Tortillas
2 tablespoons olive oil
Pulled Chicken:
1 brown onion thinly sliced
tablespoon olive oil
1 Chicken Breast
1 packet Old El Paso Pulled Meat Spice mix
Guacamole:
1 ripe avocado
1 tomato
1/2 red onion finely diced
1/2 packet of Old El Paso Guacamole spice mix
small bunch coriander, remove stems and finely chop
1 baby cos lettuce finely sliced
100g parmesan cheese finely grated
Method
Preheat oven to 160 degrees Celsius.
Place tortillas on a baking tray and drizzle olive oil on both sides. Bake in oven for 10 minutes or until they are nice and crispy, remove from oven and allow to cool.
In a pot on the stove on medium/high heat put some olive oil and the sliced onion with a pinch of salt. Cook, stirring occasionally until the onion starts to brown.
To prepare the guacamole, de-seed and finely dice the tomato. Halve the Avocado and remove the pip, in the skin roughly dice the avocado and scoop out into a bowl. Add the tomato, diced red onion, OEP Guacamole mix and coriander and stir through.
Cut chicken breast in half and in a bowl rub the OEP pulled meat spice mix over the chicken.
Add 2 cups of water to the onion in the pot and add the chicken and spices to the water. Bring the water to the boil and then reduce heat to a simmer. Cover the pot and allow to simmer for 10 minutes. After 10 minutes turn the chicken over, cover pot and continue simmering for another 10 minutes.
After 20 minutes total simmering, remove chicken from the pot onto a chopping board and with 2 forks pull the meat apart into strips then return to the pot and stir though the sauce that has been created by the onions and spice mix and stir through put back on the heat and simmer on a low heat for another 5 minutes.
To build the tostadas start by spooning some guacamole onto the tostadas. Then top with pulled chicken and shredded lettuce and finish with some finely grated parmesan.
