Ingredients:
1 medium white onion
1/2 cup tomatoes, wedges
2 large garlic cloves
1-2 fresh green chilies, chopped
1/2 cup plus 2 tablespoons vegetable oil, divided
2 cups shredded iceberg lettuce
1/2 cup chopped cilantro, divided
4 chicken inasal marinated breast part, cut into bite size pieces
6 flour tortillas (6-inch)
1 avocado, halved, pitted, and peeled
1/2 cup sour cream
1/4 cup shredded Colby Jack cheese
Salt and pepper to taste
AJI-NO-MOTO® Umami Seasoning
Cooking Procedure:
1. Slice half of the onion, toss with tomatoes, garlic, and chilies with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
2. Place in the oven heat until softened about 4-5 minutes. Set aside.
3. Toss together lettuce, chopped onion, and half of cilantro. Purée tomato mixture in a blender along with one or both roasted chilies (to taste) and 1 teaspoon salt until smooth.
4. Cook the bite size chicken breast in a grill pan. Set aside.
5. Mix in a bowl the puree and grilled chicken.Season with remaining cilantro, salt and AJI-NO-MOTO ® Umami Seasoning.
6. Heat remaining 1/2 cup oil in a heavy medium skillet. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown (45 to 60 seconds per tortilla). Drain.
7. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema. Mound lettuce mixture on top and sprinkle with cheese.
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