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Monterrey, NL, an industrial city with a very dynamic way of life, is the third largest city in Mexico. We lived there for 6 years, and enjoyed its culture, gastronomy, and many natural attractions. Monterrey is known as the “city of the mountains”, as it sits next to the Sierra Madre Mountain Range. Its gastronomy includes a large selection of dishes based on beef and pork, and the people in this city love grilling all year around.
This is a very popular dish sold at a chain of restaurants called “Tostadas la Siberia”, in the city of Monterrey. You can also find them in other restaurants sold as “La Siberia-Style Tostadas”.
While living there, I wasn’t really impressed by the taste of this meal. I found that it lacked a bit of seasoning, since the way they’re originally prepared doesn’t use any spices. The original recipe uses chicken (very finely shredded in a machine), mashed avocado mixed with diced tomatoes (still unripe) and a large dollop of cream. All this is served between two huge thick corn tostadas, and pickled jalapenos and carrots to the side. If you want, you can also order a cup of chicken broth as a side dish.
At home, I created my own version with some spices added to give it some flavor, I hope you like it!
- 1 tablespoon vegetable oil
- 2 cups of chicken breast, cooked and shredded (about 9 oz.)
- Salt to season
- ¼ tsp. ground black pepper
- 1/3 tsp. onion powder
- 1/3 tsp. garlic powder
- 1/3-cup chicken broth
- 12 medium size corn tostadas
- 1-cup creamy guacamole*
- 6 tablespoons Mexican cream
- Pickled carrots and jalapeños
- For the Guacamole, I used the recipe on the picture, but you can also use 1-1/2 avocado mashed with a few drops of lime juice and salt. But using the creamy avocado recipe is way flavorful.
- If you want an extra crispy corn tostada, slightly fry the store bought tostada in a very hot frying pan with oil for a few second and drain. Some restaurants use this method to serve a crispy and warm tostada.
1. Heat the oil in a medium size frying pan at medium high heat. Once hot, add the chicken and season with the garlic, onion, and black pepper. Add 1/3 cup of chicken broth and stir to sauté the chicken. Cook for about 5 minutes to allow the flavors to blend and the chicken to warm up.
2. Spread about 2 ½ tablespoons of guacamole over a corn tostada, then top with 1/3 cup of shredded chicken and a dollop of cream. Cover with another tostada. Repeat the process with the rest of the ingredients. Serve with a side of pickled carrots and jalapeño peppers. Enjoy!
In case you’re wondering how you’re supposed to eat this type of tostadas, well, some people cut the top corn tostada in pieces and use it as a little scoop, or top some of the bottom tostada’s ingredients on it.
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