Shredded Chicken Tostadas Recipe

Mexican chicken-

1 1/2lbs boneless skinless chicken breasts

1 tablespoon olive oil

2 (8 ounce) cans tomato sauce

2 teaspoons white vinegar

3 garlic cloves (minced)

4 teaspoons chili powder

1 teaspoon ground cumin

2 teaspoons oregano

½ teaspoon sugar

salt and pepper (to taste)

Pico De Gallo-

4 plum tomatoes (seeded and diced)

1 small white onion (finely chopped)

2-3 jalapeño peppers (seeded and chopped)

½ cup fresh cilantro (chopped)

1 tablespoon fresh lime juice

salt (to taste)

Other-

Guacamole

1 cup shredded Mexican cheese blend

8 corn tortillas

Cooking spray

2 cups shredded romaine lettuce

1 (16 ounce) can refried beans (warmed)

In a medium bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F). Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.

To make the pico de gallo-  In a bowl combine plum tomatoes, onion, peppers and cilantro. Add the lime juice and salt. Mix well. Cover and refrigerate for 1 hour.

To prepare tostada shells- Pre-heat the oven to 375 degrees F. Spray tortillas on both sides with cooking spray and place onto a baking sheet. Place into the oven and bake turning once for 10 minutes or until crispy and light brown.

Spread a layer of guacamole on each tostada shell, followed by a layer to refried beans. Add some of the shredded chicken and top with lettuce, cheese, and pico de gallo.