3 cups shredded chicken
4 oz. grated salsa jack cheese or preference
Garlic sauce (use 75%)
12 corn tortillas
1 fresh tomato, diced
Crema Mexicana or sour cream
Garlic Sauce Ingredients:
8 cloves garlic, chopped
1/4 cup chopped fresh cilantro leaves
juice of one lime
2 tablespoons white vinegar
1/2 cup olive oil
Salt and black pepper to taste
Pour most of the sauce over chicken and mix well. Leave some sauce for dipping corn tortillas
Mix in shredded cheese.
Lightly spray a 12-cup cupcake pan with olive oil. Position corn tortilla in the center of each cup and scoop a heaping tablespoon of chicken mixture inside cup. Place in a 375 degree oven for about 10 minutes or until tortillas are lightly browned.
Pour about a tablespoon of crema Mexicana.
Snip chives over tostada cup and add diced tomatoes.
Serve with poached or over medium egg and use egg yolk for dipping tortilla.
To make garlicky sauce:
1. Place the garlic, cilantro leaves, lime juice, and white vinegar in a blender or food processor and puree.
2. Add salt and pepper to taste.
3. Heat the olive oil in a small saucepan until hot. Remove pan from heat. Pour the garlic and cilantro mixture into the hot oil and whisking briskly for about a minute
An excellent source of fiber.