|| mexi- can- i ||

my friend Tania is from mexico and i live in Canada, thanks to Ameritech college (where we went to school for dental assisting) we were able to meet! she is like a sister to me and has been such a blessing in my life! i’m sad she lives so far way but we make sure we at least keep in touch once a week- which is pretty impressive if i do say so myself. thanks to her, the best mexican cook i know, my family loved me for making this sunday dinner for them!

6 chicken breast
9 tomatoes
2 chipotle pepers
1.5 onions
4 tsp better than bullion chicken stock
1 can refried beans
1 minced garlic clove
splash of almond milk
4 zucchinis
olive oil
18 corn tortillas
sea salt & pepper

1. cook chicken in a frying pan with a bit of olive oil, sea salt & pepper. shred chicken
2. boil tomatoes. blend in a blender blend in a blender with 1-2 chipotle peppers depending on how spicy you like your food
3. fry 1/2 an onion on a frying pan. add shredded chicken and sautee for a couple of minutes. add tomato mixture to frying pan, then add 1 tsp of better than bullion chicken stock & about 3/4 cups of water. keep on low heat while preparing the rest of the meal
4.  mince 1/4 of an onion and garlic clove. sautee in frying pan. add refried beans, almond milk & 1 tsp of better than bullion chicken stock (without the water)
5. boil zucchini until tender. transfer zucchini and 1/4 of a fried onion to blender. add 1 tsp of better than bullion chicken stock (without water) and blend until smooth. add sea salt & pepper to taste
6. place corn tortillas on parchment paper and bake in oven till crispy
7. serve beans, chicken, lettus, avocado, cilantro on top of tostada.

* I can’t eat dairy, but the rest of my family added sour cream on top of their tostadas as well which would also taste delicious:)
** serves 6



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