My Aunt Rachel is crazy awesome, which is why we affectionately call her Tía Loca (or Aunt Crazy in gringo speak). She’s funny and feisty and a damn good cook. And I don’t know how she manages it. She’s up at four o’clock in the morning taking dogs out and getting Mariana up for school, and then she drives an hour and fifteen minutes to work where she’s doing accounts payable all day. So when she comes home at around seven in the evening after such an exhausting day, the last thing she wants to do is cook. But being the amazing woman that she is, she still does… and it’s always delicioso!
She made these tostadas for us one night and they were absolutely exceptional! If the chicken is ready ahead of time, these can be made in five minutes. I decided that everyone should have the opportunity to eat them. So go ahead, make them yourselves! If my aunt has time, you have time.
Tostadas de Tía Loca
- 1 bag of tostada shells
- 3 or so chicken breasts
- 2 cloves of garlic
- 1 can of mixed vegetables
- ½ red onion, chopped
- ¼ cup lettuce, chopped
- ¼ cup of mayonnaise
- garlic salt
- queso fresco, crumbled (optional)
- Boil the chicken in water along with a clove or two of garlic for about an hour and a half. This is the longest step, but like I said before, you can have the chicken cooked and ready to go ahead of time. Easier still, just use canned chicken!
- Once it’s all cooked up, shred the chicken into little pieces.
- Mix in the mayonnaise, canned veggies, onion, and lettuce.
- Sprinkle in some salt, pepper, and garlic salt to taste.
- Spread over a tostada shell, and sprinkle some queso fresco on top if desired (not pictured).
- Eat it! It’s so good!