Posts Tagged With: Mexican oregano

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INGREDIENTS­

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2 garlic cloves

1 green onion

1 green or red bell pepper

⅔ red onion

⅔ small yellow onion

1 pound canned refried beans

½ cup crema Mexicana or sour cream

2 tablespoons olive oil

1⅓ pounds shredded chicken

2 teaspoons cilantro

½ teaspoon coriander

1 teaspoon cumin

1 teaspoon lime juice

¾ teaspoon Mexican oregano or oregano

⅛ teaspoon pepper

6 tostada shells

1½ cups shredded lettuce

½ cup shredded cotija cheese or Four Mexican cheeses

½ cup salsa (optional)

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PREPARATION

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Dice garlic, green onion, bell pepper, red onion, and yellow onion. Add refried beans and crema Mexicana to pot. Cook at medium heat for 5 minutes until mixture is hot and creamy.

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Add garlic, green onion, bell pepper, olive oil, red onion, yellow onion, shredded chicken, cilantro, coriander, cumin, lime juice, Mexican oregano, and pepper to pan. Cook at medium heat for 5 minutes or until chicken is no longer pink.

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Divide refried beans equally between tostadas. Put similar amounts of chicken/bell pepper mix on top of beans. Crown tostadas with lettuce, shredded cotija cheese, and salsa.

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TIDBITS

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1) Reginald “Chicken Tostada” Hernandez, terrorized the Arizona railroads in the early 1880s. People say Reginald held up the Southern Pacific and the Atlantic & Pacific railroads 17,223 times. Other, less feverish souls, believe this number to be too high. At any rate, his robberies gave him enough cash to maintain his colossal chicken-tostada habit. This last bit could very well be true as he dined on chicken tostadas for every meal he had since he turned 16. It’s a mystery, though, why his mother Senora Maria Hernandez named her son, Reginald. Perhaps it’s after the famous cricketer Reginald Smythe-Parkinson who toured Sonora with the British national cricket team in 1856.

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– Paul De Lancey, The Comic Chef, Ph.D.