It’s Taco Tuesday!!! Just kidding, that was yesterday…and instead of Taco Tuesday it was Tostada Tuesday around here…and I’ll get to them in a minute.
So two things happened last week that got me beyond excited about spring. One, the warmer weather that we pretty much NEVER get in the midwest in February. I mean, I was running outside in a t-shirt and shorts in what is supposed to be the middle of winter. Whaaaat??? It was the best thing ever. The second thing that got me excited about spring was the fact that I got to spend an entire afternoon with my love(Matt) and my bestie(Lauren) drinking margaritas and eating tacos in an open air restaurant without even realizing it was National Margarita Day. It was the afternoon that should’ve had no end…period. I love my people so much.
So, NATIONAL MARGARITA DAY!!! This is a real thing! I didn’t even know it until we got back to our hotel room and I started searching menus for the night’s eats (which later ended up being room service because why would you leave a fluffy, cloud-like bed to actually do your hair and walk uptown to a crowd?). I was searching around online and something popped up from one of the restaurants telling me it was national margarita day. My first thought – immediately text Lauren and tell her that our 2 pm margaritas were totally legit. My second thought – ‘Oh my gosh we have to start thinking about Cinco de Mayo!!!!’, my hands-down, hands-in-the-air forever FAVORITE foodie holiday to celebrate. Over Thanksgiving…over Christmas…over any holiday to be celebrated with food.
I’m guessing it goes back to the amount of Mexican food that we ate growing up. In fact, I actually don’t have any memories of going out to eat at places other than Mexican restaurants now that I think about it. It always felt like such an experience too, starting with the chips and salsa. My parents would always order an extra spicy one for themselves and pass the milder one on to my sister Jenna and I. And then there was the event of freshly made fajitas traveling through the restaurant to their owner…the sizzle and the oh-so-amazing smell passing by. It was enough to make us watch the kitchen door every time it opened to watch for our own food. And now, every year when it starts to get warmer and closer to May, I start to get super excited for Cinco de Mayo to arrive and I start to plan the eats and drinks that the day will be surrounded by.
These tostadas were inspired by the excitement that overwhelmed me last week over margaritas. It got me thinking about all the different things that I can make over the next couple months in an attempt to filter through my favorite Mexican foods to make. I’m thinking tamales would be a good one to share here. They’re one of those things that seem like they’d be super complicated but once you make them once, you’re hooked and feel that confidence that makes you want to try more and more new things! For now though, start with these tostadas. ENJOY!
Two Sheet Oven Tostadas with Roasted Tomatillo Salsa
For the tostadas
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, seeded and sliced into strips
- 1/2 white onion, peeled and sliced thin
- 2 poblano peppers, seeded and sliced into strips
- 1 tablespoon olive oil, divided
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- salt and pepper to taste
- 8 small flour tortillas
- 1 14-ounce can of black beans, drained and rinsed
- 1 1/2 cups shredded mozzerella or cheddar cheese
- chopped cilantro for serving
For the tomatillo salsa
- 4 tomatillos, rinsed and peeled
- 3 cloves garlic, peeled
- 1 avocado, pitted
- 1 jalapeno, seeded if desired
- juice from half of a lime
- 1/2 cup cilantro leaves
- salt and pepper to taste
- Set the oven to the broil setting and roast the tomatillos on a baking sheet for about 10 minutes, turning them over halfway through. Remove from heat and set aside.
- Lower the oven temperature to 375 degrees and line two baking sheets with foil. Slice the chicken into strips and place them onto one of the baking sheets. Toss the chicken with the chili powder, garlic, and half of the olive oil and then season with salt and pepper. On the other baking sheet, toss the peppers and onions with the remaining olive oil and salt and pepper to taste. Roast both pans in the oven for 20 minutes or until chicken is cooked through and the vegetables are roasted.
- While the chicken and vegetables are roasting, make the salsa. Scoop out the avocado into a blender or food processor and add the tomatillos, garlic, jalapeño, lime juice, and cilantro leaves and puree until smooth. Taste and season with salt and pepper.
- To serve, place the tortilla rounds next to each other on one (or both if you need more room) of the baking sheets and begin to layer however you desire with the black beans, chicken, vegetables and cheese. Place the sheet(s) back into the oven for 10 minutes until the cheese is melted. To serve, sprinkle with cilantro and drizzle with the salsa to taste. ENJOY!