Tostadas are the best way to use leftovers of the Sunday roast. Whether you have leftovers of chicken, beef, pork or even lamb, tostadas are the way to use it all up. Just shred the meat and keep it covered in the fridge until you're ready to use it. I normally make a quick salsa from scratch, but if you have a shop-bought one you like, by all means use it. Tostadas are an informal affair, perfect for a party, or a family meal. Serve on plates and have loads of serviettes! If you want a vegetarian version, skip the meat and use pan-fried carrots and potatoes cut into bite-size cubes instead.
Ingredients
- For the Tostadas:
- 16 corn tortillas
- 1 cup sunflower oil (approx)
- For the Toppings:
- 400g leftover chicken
- 1 tin refried beans, warmed
- Iceberg lettuce, thinly sliced
- ½ onion, thinly sliced
- 3-4 tomatoes, thinly sliced
- 150g feta cheese, crumbled
- Crème fraîche
- Salsa of your choice
Method
- Heat the oil in a shallow, non-stick pan until it is very hot. While the oil heats, line a large plate with a couple of kitchen paper towels. This will help absorb any excess oil the tostadas may have.
- Gently drop one of the corn tortillas into the hot oil and with the help of a spatula and a fork, keep it flat while it fries. When the tortilla starts feeling crispy, gently turn it to the other side and fry it until it is golden and crispy. This should take about 1 minute on each side.
- Take it out of the oil, shaking any excess over the pan and place it on the lined plate you prepared earlier. Repeat this step until all your tortillas have been fried.
- Put all the toppings in small bowls on the table with loads of spoons and each person makes his/her own tostada as they go along. Tostadas are eaten cold: the only thing that needs to be warm is the beans, so heat them up when you're about to eat.
- Assembling them is easy. Grab a tostada and spread some warm refried beans on it. Take a handful of the shredded chicken and sprinkle it on top of the beans. Top this with some lettuce, followed by tomato and onion slices. Sprinkle some cheese, spoon some salsa on top and finish it up with a drizzle of crème fraîche.
