Usually once a week I put a whole chicken in the crock pot, fill it half ways with water, throw in a large carrot, 1 or 2 stalks of celery, salt, pepper, a bit of thyme and let it simmer for a few hours.
Afterwards I drain the stalk and refrigerate it for later use in soups or other dishes. Then, I take the chicken apart to be used in recipes I’ve planned to make that week, or I freeze it for sandwiches or to use for a meal when I’m rushed.
These chicken tostados are so delicious and were a cinch to pull together because the chicken was already cooked! The recipe comes from the Nourishing Traditions cookbook by Sally Fallon. If you check out the original recipe, you’ll notice that I have deleted and substituted a few things because I didn’t have them on hand.
- Meat from 1 whole chicken used to make stock
- 2 medium onions, chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 3 tablespoons Extra Virgin Olive Oil
- 1, small can tomato paste
- 1 cup chicken stock (preferable homemade)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon red chili flakes
- 1 teaspoon sea salt
- 1 clove minced garlic
- 6 whole wheat tortillas
- 6 tablespoons Extra Virgin Olive Oil
- 1 head romaine lettuce
- Grated cheese of your choice
- Sliced avocado
- Sour cream
Saute onions and peppers in 3 tablespoons olive oil until soft. Add tomato paste, stock, oregano, cumin, red chili flakes, salt, pepper and garlic. Stir in cut up chicken meat. Simmer for 15 minutes or until most of liquid has evaporated.
Meanwhile, sauté tortillas in olive oil until crisp. Keep warm in oven.
To serve, place a tortilla on each plate and spoon chicken mixture on them. Serve with bowls of lettuce, salsa, sour cream, grated cheese and avocado and have everyone build their own.
Give these a try. They are fun to make, absolutely delicious and a real hit in our home!