Frank put these on the same level as the chimichangas I make him now and then. Which is saying something, yo.
What you need:
1-2 Tbsp oil (I use EV coconut)
2 chicken breasts, cut into small chunks
ground black pepper
1/2 can corn
handful cilantro, chopped
1/2 small can salsa verde (I used La Costena, Herdez is good too)
4 tostada shells
refried pinto or black beans, your choice
What you do:
This is so easy to make, and quick, too. Heat the oil on low-ish heat (3) in a medium saucepan or skillet. Add the chicken. Add a decent amount of garlic powder (a few shakes), a few shakes of ground cumin, two pinches of ground cloves, about a shake of cinnamon, and a lot of chili powder. I’d say a couple of tablespoons of chili powder, maybe more — I don’t usually measure my spices. Add a couple shakes of salt and some black pepper. You can’t taste it yet, because the chicken isn’t quite done, so stir it up and go make the guac (for four tostadas, two avocados is a good amount). Also, heat about a cup of refried beans in the microwave.
While you’re making the guac, stir the chicken occasionally. When the chicken is cooked (this doesn’t take long, because you’ve cut it into small chunks), add the corn, cilantro, and salsa verde to the chicken. Stir really well to blend all the flavors and coat the corn with the spices. Now you can taste it and tweak the spices (I added more chili powder and salt when I tweaked). Turn heat up to 4 until corn is heated.
For each tostada, put the heated refried beans on each shell. Add 1/4 of the chicken mixture, spreading out the chicken. Top with guacamole. If you can have dairy, you can add shredded cheese to the top, but it’s really not necessary.