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Chicken ranchero breakfast tostada

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Chef Brandon Douglas

Greenleaf Grill

SERVING 5-6 TACOS

5-6 large eggs – Fried egg, medium preferred

3/4 lbs chicken thighs

5-6 corn tortillas

1 cups queso fresca

1/2 can black beans, heated, rinsed and drained

1 avocados, halved and sliced

1 cup Greek yogurt

2 limes, sliced into wedges

1 cabbage fresh shredded

1 tsp cumin

Ancho chili, coriander, garlic, salt and pepper, to taste

DIRECTIONS

1. Using food processor puree avocado, cumin & yogurt until smooth. Chill

2. Season chicken thighs with the Ancho, coriander, garlic, salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently). Allow chicken to rest for 5 minutes, then shred into bite-sized chunks.

3. Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside.

4. Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap), and sprinkle with cheese, a spoonful of pinto beans, and some of the chicken pieces. When the tortilla is warmed through and the cheese has melted, remove from the griddle and top with an avocado crema, some cabbage & salsa and a squeeze of lime juice. Serve immediately.

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