Piled-High Tostada Cups
Here’s an idea for a delicious appetizer: Piled-High Tostada Cups! Made with chicken and black beans, this tasty concoction is easy to make ahead and is a hit at all gatherings!
Easily make your own little tostada cups and fill them with a Mexican-inspired chicken mixture and top them with guacamole. Set them on a platter and watch them disappear!
Making the tostada cups is a snap! Cut a flour tortilla into 8 wedges and gently form each wedge to fit into a muffin cup. Bake it for 8 minutes and set it aside to cool.
To make the chicken-bean mixture, poach the chicken breasts with onion, garlic, parsley, mint, bay leaf and salt in water for 10 minutes. Turn off the heat and let the chicken sit covered in the pot for another 10 minutes. Remove the chicken from the water and once cool, shred the chicken.
For the beans, heat a saucepan and olive oil and add the beans and cumin. Stir in the remaining ingredients and cook over low heat until syrupy. Add the chicken and stir. Remove from the heat.
To assemble, top each tostada cup with a spoonsful of the chicken-bean mixture followed by a dollop of guacamole.
I love that I can make all of the components ahead of time and just reheat the chicken-bean mixture prior to assembling. It makes it so easy!
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Piled-High Tostada Cups
Makes: 32 cups
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients
Tortilla Cups:
- 4 (8-inch) flour tortillas
- 2 tbsp olive oil
- 1 tsp kosher salt
Chicken:
- 4 boneless, skinless chicken breast halves
- 1 small white onion, quartered
- 2 large garlic cloves, peeled and smashed
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 3 fresh mint leaves
- 1 dried bay leaf
- 1 tsp kosher salt
Bean Mixture:
- 1 tsp vegetable oil
- 2 cups canned black beans, rinsed and drained
- 1 tsp ground cumim
- 1 cup ketchup
- 2 tbsp honey
- 2 tbsp orange juice
- 2 tbsp soy sauce
- 2 tbsp sherry vinegar
- 1 tbsp chipotle chilis in adobo sauce, chopped
To Finish:
- 1 cup guacamole, homemade or store-bought
Instructions
Tortilla Cups:
Preheat the oven to 400°F. Coat a standard size muffin tin with non-stick cooking spray. Brush both side of the tortillas with olive oil and sprinkle with salt. Cut each tortilla into 8 wedges.
Working in batches, mold each tortilla triangle to fit the muffin cups and bake 7-8 minutes until crisp and golden.Remove from muffin tin and set aside.
Chicken:
In a large pot, combine all of the ingredients for the chicken. Add 8 cups of water and bring to a boil over high heat. Reduce heat and simmer covered for 10 minutes. Turn heat off and let sit covered an additional 10 minutes.Remove chicken from broth, allow to cool slightly and then shred chicken.
Beans:
In a medium saucepan, heat oil over high heat. Add beans and cumin, stirring 1 minute. Add remaining ingredients. Lower heat to medium and continur to cook umtil sauce is syrupy, about 5 minutes. Add shredded chicken, stir to coat, and remove from heat.
To Assemble:
Top each baked tortilla cup with a heaping spoonful of the chicken and bean mixture followed by a dollop of guacamole. Serve immediately.
Recipe from Bite Me More
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