Chicken Tostadas

Tostadas are a favorite dish served by street vendors around Mexico. Made with a variety of toppings, this "open-faced sandwich" is held together by refried beans.

Goya Vegetable Oil or Goya Olive Oil for frying

8 6-inch Goya Corn Tortillas

1-1/4 cups Goya Refried Beans, heated according to directions

2 cups shredded lettuce

1 lb. shredded chicken breast*

1 cup chopped tomato

1 ripe avocado, peeled, pitted and chopped

Garnishes:

Goya Salsita Chipotle

Pico de Gallo Goya

Sour cream

Shredded Queso Fresco Goya, or mild cheddar, or Monterey jack cheese

* To prepare shredded chicken:
Place chicken in a pot with water to cover. Add 1 packet Goya Cubitos En Polvo - Powdered Chicken Bouillon, 1 bay leaf, and 1 celery stalk. Bring water to a boil, reduce heat and simmer for 20 minutes until chicken is tender. When cool enough to handle, shred.

1.	Preheat oven to warm.
2.	Heat 1/2-inch of oil on medium in a small skillet and fry the tortillas one at a time for 30 seconds on each side. Drain on paper towels and keep warm in the oven until ready to use.
3.	Spread 3 tbsp. refried beans on each tortilla. Divide the lettuce, chicken, tomato and avocado among the tortillas. Garnish with salsita, Pico de Gallo, sour cream and cheese, to taste.

Makes 8 Tostadas