It's summer, we're all busy with my kids constantly scattering like dice on a backgammon board. Sometimes supper needs to be super quick. On tonight's menu? Tostadas!
To start, I tossed a few boneless chicken thighs and breasts in an iron skillet with some olive oil, salt and cumin. While they cooked, I chopped avocado, cilantro and green onions. Meanwhile, I put a large can of organic puree in a saucepan and turned it into my version of mole sauce, adding in olive oil, salt, raw sugar, cumin, coriander, paprika, chipotle powder, and cocoa powder. (You could just buy a jar at your local co-op!) Finally, I shredded the cooked chicken right in the pan, and also shredded a block of co-jack. Start to finish at this point, half-an-hour.
All that was left to do was toss a few corn tortillas on a lightly oiled skillet to crisp them up. Then everyone just compiled their own as desired. Above was my daughter Aurora's tostada, with a little shredded chicken, lots of cheese, a splash of sauce and a sprinkling of cilantro.
Below is little Ada's, with more chicken, less cheese, more sauce and lots of avocado. She even tossed on the onions and cilantro.
FInally there's my all-veggie version, with lots of avocado, a little cheese, and plentiful sauce, onions and cilantro:
And so you have it: A fast, easy summer supper flexible enough to satisfy everyone with only a few simple ingredients. What's better than that?
--Sheila
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