Seriously, is there anything better than a taco? Or nachos? Or, really anything Tex-Mex and delicious?
Ever since I first stepped foot into that popular fast food taco joint, I was hooked. I was about 10, and was obsessed with chicken rollups. As the years went on I graduated to better locations, better tacos, and in recent years have mostly made them myself. Is it any surprise I found myself in Texas, land of the best tacos in the country?
Pulled Chicken Tostada
- 2 chicken breasts
- 2 tbsp Adams Reserve Spicy Aloha Rub
- 1/2 cup refried beans
- 1/2 cup shredded cheese
- 4 corn tortillas
- 1/2 cup HEB's That Red Sauce
- 1/4 cup salsa
- 1/2 cup + 1 dollop sour cream
- 1/2 packet taco seasoning
- vegetable oil (enough to fill a small skillet to 1/2 inch)
- optional: guacamole
-Pat the chicken dry and rub with the Aloha rub. Bake for 20 minutes on 450 degrees F, turning once throughout. Set aside and let cool until it is cool enough to handle.
-In a small bowl, mix together the 1/2 cup of sour cream with the taco seasoning.
-Heat the oil over medium-high, until a crumb makes the oil sizzle. Carefully drop the tortillas in, one at a time, until crispy. Dab dry with paper towels.
-When chicken can be handled, use two forks to shred the meat. Toss with That Red Sauce.
-Assemble the toastada: spread 1/4 cup of the refried beans over one tortilla, and top with some of the sour cream mixture. Place a second tortilla on top, and top with half of the chicken, cheese, salsa, and a dollop of sour cream. Repeat with the other two tortillas and remaining ingredients.
Note: these measurements aren't exact, feel free to add more or less fillings if you desire!