On a recent trip to Baja California, Mexico, my husband and I stayed in a condominium resort on the coast. Whenever I want fast food in Baja, I can quickly find a “pollo rostizado” (rotisserie chicken), some tomatoes, lettuce, onions, cilantro and chiles. I then emulate the locals by making a tostada out of whatever ingredients I have found.
Prep time: 15 minutes
Serves: 4 to 6
8 to 12 corn tostada shells
4 to 5 cups precooked rotisserie chicken, skin and bones discarded and meat diced
5 to 6 cups shredded lettuce
1 carrot, peeled and finely shredded
1/2 cup finely shredded purple cabbage
1/2 cup chopped fresh cilantro
One Salsa and … Whatever recipe (found in our Recipes, under “Salad Dressings, Salsas & Savory Sauces)
2/3 cup grated Cotija, Manchego or Pecorino Romano cheese
1. Place tostada shells on a serving platter and the chicken in a serving bowl in center of dining table.
2. In a separate serving bowl, combine the lettuce, carrot, cabbage and cilantro.
3. Arrange a bowl of the salsa and a bowl of grated cheese next to other bowls.
4. Ask each guest to assemble their own tostadas: add some chicken to tostada shell, followed by lettuce mixture, some salsa and a sprinkle of grated cheese.
5. Enjoy with chilled white wine, beer or a shot of Tequila.
Keep in mind that the fun part is trying to eat the tostada while it breaks and falls apart with every bite.
Text and Photographs ©2010 Nancy DeLucia Real