Sunday, October 19, 2014

Salt Blocker

When I was a kid, my mother and I used to always eat at Mexican restaurants.  I love the fact that they always bring tortilla chips and salsa to the table right when you get there. Being a salt addict from birth, I always went straight for the bottle of salt to salt the chips.  Since my mother wouldn't let me use a lot of salt on the basket of chips, I would salt my own individual chips.  One time the salt on my chip went straight up my nose as I bit into the chip.  I sneezed nearly 800 times.  It was painful.  Did that deter me from salting my individual chips?  Nope.  I still salted each chip, but I put my hand under my nose while I bit into the chips to block the salt storm.  I did that for at least two years.  I bet I looked pretty dumb sitting there with my hand under my nose eating chips.

Now, here's a recipe that the base is sort of a chip.  These are Chicken & Bean Tostadas.  The best part of this recipe is the fresh sauce I made to mix with the chicken.  It's spicy and flavorful.  Along with some quick refried beans and shredded cheese, this dish is darn tasty!

2 large boneless, skinless chicken breasts
2 C pinto beans
1/4 C bacon grease (or shortening)
3-4 Roma tomatoes
1/4 C chopped onion
2 T cilantro
1 lime
Salt & pepper, to taste
1 teaspoon cumin
1 teaspoon garlic powder
1 serrano, stem removed and rough chopped
Shredded lettuce
Shredded Cheddar cheese
Sour cream

Put the chicken in a pot and cover with water.  Bring to a boil. Continue boiling until the chicken is done all the way through. I usually take a pair of tongs and break the chicken open in the center to see if it's done.  When it is cool enough to handle, shred the chicken.

While the chicken is cooking, put the tomatoes, onion, cilantro, juice of the lime, cumin, garlic, serrano, and salt and pepper into a blender.  Pulse until smooth.

For the beans, put the beans and the bacon grease into a small pot.  Using a potato masher or a whisk, cook and mash the bean until they are at your desired consistency and slightly thickened.  Warm the tostadas in the oven according to package directions.

Put the shredded chicken and sauce into a pot and cook just until heated.  Assemble your tostadas by spreading beans on the tostada, then chicken, and top with shredded lettuce, cheese and sour cream.

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