Cinco de Mayo is just around the corner and I love any excuse to enjoy some delicious Mexican food. The recipe can be done pretty quickly if you prep some of the ingredients the night before (chopping the onions and tomatoes). I used my slow cooker to get the chicken fork-tender. There are times I am running errands throughout the day so it is nice to come home to the chicken all done. All the products I used are from Goya! I love that I can find everything I need for the recipe with Goya products – seasoning the chicken and creating the black bean salsa. These Tostadas with shredded Chicken and Black Bean Salsa will be a hit at your Cinco de Mayo festivities.
I grew up seeing my abuela and my mom using Goya products so I know it is a brand I can trust. My grandparent’s food is always delicious! It is all in the seasonings, seriously. If you love Latino food you’ll love this Mofongo recipe.
Goya launched a “Better for you” line which includes over 300 nutritious products. They listened to their customers and catered to demands for healthier options. The line features over 300 products with over 40 variations of low sodium and organic beans, organic olive oil, organic rice, brown rice, quinoa, chia, amaranth, frozen vegetables, fruits, coconut water, diet beverages, and low sodium condiments.
Get ready to enjoy some delicious tostadas right in the comforts of your home. You can eat a few of these or make a side. You can just have a whole Mexican fiesta. The recipe can be made with shrimps or pork. Yum, carnitas tostadas! I bet that would taste amazing as well. The seasoning can work on different kinds of meat or seafood so switch it up!
Tostadas with Shredded Chicken and Black Bean Salsa Recipe
Ingredients
For the Salsa:
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
1 medium tomato, seeded and diced
1 small red onion, finely chopped
1 tbsp. chopped cilantro
1 tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper
1 tsp. GOYA® Lemon Juice
1 tbsp. GOYA® Extra Virgin Olive Oil
For the Tostadas:
2 GOYA® Ancho Chiles, stemmed and seeded
3 tbsp. GOYA® Lemon Juice
2 tbsp. GOYA® Corn Oil
1 tsp. GOYA® Adobo Light AllPurpose Seasoning with Pepper
½ tsp. GOYA® Ground Cumin
1 tsp. GOYA® Minced Garlic
½ tsp. GOYA® Oregano Leaves
4 pieces of chicken breast
GOYA® Corn Oil, for frying
12 GOYA® Corn Tortillas
1 can (16 oz.) GOYA® Reduced Sodium Refried Beans, warmed according to package
instructions (optional)
Lime wedges, for garnish
Directions
1. In a medium bowl, stir together black beans, tomato, onions, cilantro, Adobo Light, lemon juice and olive oil until well combined; cover and set salsa in the refrigerator until ready to serve.
2. (Marinade) Place chiles in a medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, vegetable oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In a bowl, combine chile mixture with chicken; cover and chill in the refrigerator for at least 15 minutes. I marinaded my chicken overnight then placed in the slow cooker on high for 4 hours.
3. Meanwhile, heat ¼” corn oil in small skillet over medium-high heat. Once the oil is hot, but not smoking, add one corn tortilla. Fry, flipping once, until tortilla is golden brown and crisp, about 1 minute per side; transfer to a paper towel-lined tray to drain. Repeat with remaining tortillas.
4. To assemble tostadas, spread a heaping spoonful of warmed refried beans onto each fried tortilla if desired. Spoon a heap of shredded chicken then add a spoonful of salsa on each tortilla. Serve with lime wedges.
If you prefer, the shrimp version, head over to the Goya website for the recipe.
What is your favorite Cinco de Mayo recipe?
Disclosure: This is a sponsored post with Goya. All opinions stated here are my own. Post may contain affiliate links.
