Yucatán chicken tostadas with charred shishito peppers and refried beans
These Yucatán-inspired tostadas boast big flavor, thanks to chicken cooked in our custom achiote sauce and some earthy refried pinto beans seasoned with a bit of cumin.
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Cooking tools:
- Skillet
- Stove
- Plate
- Paper towel
- Spatula
- Measuring spoon
- Kitchen shears
Ingredients
- 1 organic yellow onion
- ¼ pound organic shishito or other mini peppers
- 8 Mi Rancho 100% corn tortillas
- 10 ounces boneless skinless chicken breast strips
- Sunbasket Yucatán simmer sauce base (achiote paste - fresh orange juice - fresh lime juice)
- ½ cup cooked pinto beans
- ½ teaspoon cumin
- 1 ounce queso fresco
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