Tostadas with pulled chicken
A recipe for crisp tostadas with pulled chicken and all the toppings.
Servings 6 people
Calories 352kcal
Ingredients
Pulled chicken
- 1,2 kg chicken breasts
- 3 tsp sweet paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 2 tsp sugar
- 4 cloves garlic, thinly sliced
- 1-2 limes, halved
- 1/2 chilli, finely sliced
- 1 cinnamon stick
- or try this recipe:
- Classic pulled chicken - click here
To serve
- 8 tostadas - click here for the recipe
- Guacamole - click here for the recipe
- Salsa - click here for the recipe
- Crème fraîche
- Lettuce, tomato, etc.
Instructions
- Trim the chicken of any sinew and fat and season with salt and freshly ground pepper.
- Place the chicken in a greased ovenproof dish and sprinkle the spices over, rubbing them well into the meat. Scatter the chilli and garlic between the chicken pieces and squeeze the juice of the limes over the top. Tuck the squeezed lime halves in alongside, together with the cinnamon stick, and cover the dish with foil.
- Place the dish in an oven preheated to 130°C (conventional oven, top and bottom heat) and cook the chicken for 3 hours. REMEMBER to keep the foil on the dish – it lets the chicken "steam" itself tender and keeps it beautifully juicy.
- Pull the meat apart with 2 forks. I leave all the juices from the chicken in the dish, but you can also pour some off and add it back a little at a time if you prefer.
- Serve the crisp tostadas with the pulled chicken, crisp salad leaves, guacamole, salsa and crème fraîche.
Nutrition
Calories: 352kcal | Carbohydrates: 19g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 379mg | Potassium: 854mg | Fiber: 3g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 2mg