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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Yellow Onion

    Yellow Onion

  • Tomatillo

    Tomatillo

  • Black Beans

    Black Beans

  • Spice Blend

    Spice Blend

  • Tortillas

    Tortillas

  • Lettuce

    Lettuce

  • Sour Cream

    Sour Cream

  • Cilantro

    Cilantro

METHOD

1
Please read entire recipe before beginning.
2
Prepare your mise en place: Peel sweet potato and cut in half lengthwise. Cut each half into 1/4-inch thick slices. Peel and chop onion. Peel and mince garlic. Dice tomatillo. Wash and dry lettuce leaves; stack and cut into very thin strips. Pick and chop cilantro leaves.
3
Brush tortillas with 1 teaspoon cooking oil; stack and rub them together to ensure that they are evenly coated. Spread tortillas in a single layer on a baking pan, taking care that they do not overlap. Bake 4 minutes; turn tortillas over and bake 2 minutes more, or until crisp and browned. Remove from oven and set aside
4
In a mixing bowl, toss sweet potato slices with 1 tablespoon cooking oil and 1/2 teaspoon PeachDish salt. Spread sweet potatoes in an even layer on a heavy baking pan. Roast in oven 12-15 minutes, or until tender and lightly browned.
5
While sweet potatoes are roasting, season chicken breasts on all sides with remaining 1/2 teaspoon PeachDish salt.
6
Heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil; when oil is hot add the chicken. Cook without moving 4-5 minutes to brown the first side. Flip and cook 3-4 minutes more, or until the chicken is opaque all the way through, firm to the touch, and browned on the second side. Remove chicken from pan and set aside on a plate or bowl to rest.
7
Return pan to a medium heat, and add remaining 1 teaspoon cooking oil. When the oil is hot, add onions and garlic. Cook while stirring 3-4 minutes, or until onions are tender and translucent. Add tomatillo, reduce heat to low, and cook while stirring 2-3 minutes more. Add black beans and tostada spice; cook 2-3 minutes more.
8
While bean mixture is cooking, cut chicken breasts into 1/2-inch pieces. Add to pan, and remove from heat.
9
Build your tostadas by layering them with shredded lettuce, chicken and bean mixture, sweet potatoes, and cotilla cheese.
10
Top with sour cream, if desired, and cilantro. Enjoy!