Have a Fiesta!

Chicken Tostadas

Ingredients

  • 5 tbs olive oil, divided 

  • 1 large white onion, 1/2 finely chopped, 1/2 thinly sliced

  • 1 tsp ground cumin 

  • 3 tsp salt, divided

  • 1 tsp freshly ground black
    pepper, divided

  • 2 (15.5-oz.) cans black beans,
    rinsed and drained

  • 2 cups chicken broth, divided

  • 2 tbs fresh lime juice

  • 6 cloves garlic, finely chopped

  • 1 jalapeño, finely chopped (optional)

  • 1 (4-oz.) can diced green chilli peppers

  • 4 c. shredded roasted chicken

  • 1/2 c up chopped cilantro leaves, plus more for serving

  • 8 store-bought tostadas (deep-
    fried flat corn tortillas)

  • 3 cups shredded romaine

  • 1 avocado, sliced

  • 1 cup crumbled queso fresco 

  • Lime wedges, for serving

Instructions

  1. In a large skillet over medium-high heat, heat 3 tbsp. oil. Add finely chopped onion, cumin, 11/2 tsp. salt, and 1 tsp. black pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add beans and 1 c. broth and cook, stirring occasionally, until most liquid has reduced, 5 to 7 minutes. Continue to cook, using a potato masher or fork to smash beans, until smooth, 3 to 5 minutes. Remove from heat and stir in lime juice.

  2. Meanwhile, in a medium pot over medium heat, heat remaining 2 tbsp. oil. Add sliced onion and remaining 11/2 tsp. salt and 1 tsp. black pepper. Cover and cook, stirring occasionally, until onions have softened slightly, 3 to 5 minutes. Add garlic and jalapeño, if using, and cook, stirring, until fragrant, about 1 minute. Stir in green chiles and remaining 1 c. broth. Increase heat to medium-high and cook, stirring occasionally, until reduced by half, 5-7 minutes. Stir in chicken until warmed through. Remove from heat and stir in cilantro.

  3. Top tostadas with bean mixture, chicken mixture, romaine, avocado, and queso fresco. Garnish with more cilantro. Serve with lime wedges alongside.

*In flyer February 18 - 24, 2024
Recipe and photo credit: Delish

pan-seared mexican fish

Ingredients

  • 24 ounces firm white fish

  • 2 tsp ground cumin

  • 1 tsp ground chipotle powder

  • 1 tsp garlic powder

  • 1 tsp salt 

  • 1 tbs olive oil 

  • 1 pint cherry tomatoes

  • 1 onion - sliced thin

  • 5 cloves garlic - minced

  • 1 cup beer or broth

  • 1 jalapeno - minced

  • ¼ cup fresh lemon

  • ½ tsp salt

  • fresh ground pepper

Instructions

  1. Combine the ground cumin, smoked paprika, garlic powder and sea salt on a plate. Press the fish fillets into the spice rub to coat both sides.

  2. In a heavy skillet over medium-high heat, add a drizzle of oil. Cook fish in hot pan for 3 to 4 minutes. Turn fish and cook the other side 3 - 4 minutes.

  3. Sauté the tomatoes and aromatics – Add the cherry tomatoes to the skillet over medium-high heat. Cook the tomatoes until they are blistered. Add the onion, and garlic. Sauté and additional 2-3 minutes until onions soften.

  4. Add the beer or broth to the skillet, ring to a boil, and reduce by 1/2.

  5.  Add the jalapeño and lemon juice. Season with sea salt and fresh ground pepper. Simmer an additional 5 minutes.

  6. Add the cooked fish back into the skillet. Spoon sauce over the top. Garnish with chopped fresh cilantro and/or scallions as desired. Enjoy with rice.

*In flyer February 18 - 24, 2024
Recipe and photo credit: Beyond Mere Sustenance

Annah Kassen