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Chicken and artichoke heart tostadas: Tostadas de pollo y corazon de alcachofa by Karen Hursh Graber © 2015

Tostadas are one of our pantry staples, and so are marinated artichoke hearts. Vegetarians can leave out the chicken and substitute firm tofu. Canned and bottled artichoke hearts are found in most large Mexican supermarkets, and in those shops called tiendas de ultramarinos, which are usually grocery stores carrying food items imported from Spain, as well as some quality domestic products. The mashed white beans (alubias chicas) are a nice substitute here for the usual refried beans.

Ingredients:

  • 1 whole chicken breast, cooked and shredded
  • ½ cup marinated artichoke hearts, quartered (see NOTE below) ¼ cup marinade from the artichokes
  • ½ cup grape or cherry tomatoes, halved
  • ½ medium red onion, chopped
  • 8-10 tostadas, homemade or packaged (recommended: Charras brand)
  • ¾ cup mashed cooked, mashed white beans
  • Shredded lettuce for garnish
  • Crumbled queso fresco for garnish

In a bowl, combine the chicken, artichoke hearts, marinade, tomatoes and onion. Allow to sit for a few minutes, for the flavors to blend.

Spread the tostadas with the mashed beans. Top with chicken mixture. Garnish with shredded lettuce and queso fresco.

Makes 8-10 tostadas.

NOTE: If you want to marinate artichoke hearts instead of buying them bottled, combine 3 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, ¼ cup white wine vinegar, ¼ cup water, 2 sliced garlic cloves, a bay leaf, and a few sprigs of thyme, marjoram or oregano in a 1 ½ pint jar. Place the lid on the jar and shake to emulsify. Add 8 small steamed, trimmed artichoke hearts, cover and shake gently to cover them. Refrigerate at least 24 hours before serving. This keeps for at least a week in the refrigerator.

Link to source article:
Artichoke season: a Mexican Springtime treat

Published or Updated on: March 28, 2015 by Karen Hursh Graber © 2015
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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