Chicken & Sweet Potato Tostadas

10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original is 4 servings

Nutritional

  • Serving Size: 1 (813.3 g)
  • Calories 950.2
  • Total Fat - 27.5 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 211.2 mg
  • Sodium - 351 mg
  • Total Carbohydrate - 108.7 g
  • Dietary Fiber - 27.9 g
  • Sugars - 11.2 g
  • Protein - 71.6 g
  • Calcium - 392.5 mg
  • Iron - 12.7 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Boil, steam or microwave potato until tender and then drain.

Step 2

Toss chicken in spice mix in a bowl and then remove chicken, reserving remaining spice mix.

Step 3

Heat half the oil in a large, deep frying pan over a high heat and add the chicken and cook for about 2 minutes on each side, or until browned and then add reserved spice mix and 1 1/2 cups water and simmer, covered, turning chicken halfway through, for about 10 minutes or until cooked and then remove and shred meat.

Step 4

Heat remaining oil in a medium saucepan over a medium heat and add onion and cook, stirring until soft and then add beans and potato and cook, stirring until hot.

Step 5

Meanwhile heat tortillas directly on oven racks in a hot oven (200C) for about 3 to 4 minutes, or until lightly browned and cool on wire racks until crisp.

Step 6

Serve tortillas with chicken, bean mixture, lettuce, tomatoes, avocado and cheese.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose boneless skinless chicken thighs for a healthier alternative to chicken breasts.
  • For a spicier tostada, use a hotter burrito spice mix.

  • Substitute boneless skinless chicken thighs for boneless skinless chicken breasts. The benefit of this substitution is that chicken thighs tend to be more flavorful and moist than chicken breasts, making them a better choice for this recipe.
  • Substitute black beans for kidney beans. The benefit of this substitution is that black beans are slightly less sweet than kidney beans, providing a better flavor balance for the other ingredients in the tostadas.

Beef & Sweet Potato Tostadas Substitute the chicken with 600 grams of lean ground beef. Cook the beef in the same manner as the chicken and season with the burrito spice mix. Follow the remaining instructions as listed.



Mexican Street Corn Salad. This light and flavorful salad is the perfect accompaniment to the Chicken & Sweet Potato Tostadas. It is made with fresh corn, red onion, bell pepper, cilantro, lime juice, and a sprinkle of cotija cheese. It adds a bright, zesty contrast to the savory tostadas, and provides a delicious balance of flavors.


Roasted Poblano and Black Bean Quesadillas. This dish is a great way to add a bit of spice to the meal, and it is a great complement to the Mexican Street Corn Salad. The smoky and spicy roasted poblano peppers are combined with black beans and cheese to create a delicious quesadilla. The quesadilla provides a nice contrast to the fresh and zesty flavors of the salad, and it is sure to be a hit with everyone at the table.




FAQ

Q: How long do I need to cook the chicken for?

A: About 10 minutes, or until the chicken is cooked through and the meat is easily shredded.



Q: What temperature should I cook the chicken at?

A: The chicken should be cooked at 350 degrees Fahrenheit.

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Fun facts:

Fun Fact 1: The dish Chicken & Sweet Potato Tostadas was featured in the movie "Chef" starring Jon Favreau, who plays a chef who creates a food truck serving Cuban-inspired dishes like these tostadas.

Fun Fact 2: The burrito spice mix used in this recipe is a Mexican seasoning blend often used to make traditional burritos. It has been a popular choice since the early 19th century when Mexican cuisine first gained popularity in the US.