Chicken tinga tostadas with beans and lettuce

Ingredients

For 1 serving

• Chicken breast120 g
• Corn tortillas3
• Refried beans80 g
• Tomatoes150 g
• Onion80 g
• Garlic1 clove
• Paprika1 teaspoon
• Chili powder1 pinch
• Lettuce50 g
• Sour cream20 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: lactose,

Method

1. Bring a small pan of salted water to the boil, add the chicken and poach over low heat for 15 minutes, until white right through; shred it with two forks.
2. Meanwhile heat a conventional oven to 200 °C, lay the tortillas on a tray and toast for 8 minutes, turning halfway, until crisp.
3. Blend the tomatoes. Peel and thinly slice the onion, heat the oil in a frying pan over medium heat and soften the onion for 5 minutes.
4. Add the chopped garlic, paprika and chilli powder, stir for 30 seconds, then pour in the blended tomatoes with a pinch of salt and cook for 8 minutes, until thick. Add the chicken and stir for 1 minute.
5. Warm the refried beans in a small pan for 2–3 minutes, until creamy, and shred the lettuce.
6. Spread the beans on the tostadas and top with the tinga, lettuce and a dollop of soured cream.