Corn-based starches found in things like cornmeal, tortillas, and tostadas are great alternatives. And it means I can try out new recipes for polenta, fajitas, and enchiladas!
1 skinless, boneless chicken breast
1 red bell pepper
fresh cilantro, cumin, smoked paprika
Wash and chop 5 tomatoes. Do the same for one red bell pepper. Heat in a medium saucepan over medium-high heat for 5 minutes, stirring often.
Take one large boneless, skinless chicken breast and cute it into large morsels. Dust with smoked paprika and cumin. Place the seasoned chicken into the simmering pot and stir well. Cover and simmer for 20 minutes, stirring occasionally. Season with salt to taste.
Slice 1 avocado in half lengthwise. Remove the pit by carving around it with a spoon. Using your knife, score the inside of the avocado several times vertically and horizontally. Over a medium sized bowl, use the spoon to scoop along the inside of the skin and allow the chunks to fall into the bowl.
Juice one lime, using my awesome fork method, directly into the bowl. Sprinkle a pinch of kosher salt. The acidity of the lime juice and the salt grains will help to break down the avocado if it’s a little on the firm side. Mash the avocado with the back of a dinner fork, using the sides of the bowl to help soften it.
To assemble the finished tostada:
Place a plain corn tostada on a dinner plate.
Cover with a thin layer of shredded cheese.
Spoon the chicken pieces and sauce over the cheese to melt. Stop just short of the edges of the tostada so it doesn’t get soggy.
A big spoonful of guacamole is next.