Chicken tostadas with chipotle cream
1 whole roasted chicken, skinless and shredded
2 tablespoon Iberia olive oil
Oregano, chili powder, cumin, salt and pepper to taste
1 cup pineapple diced
1 cup diced mangoes
¼ cup chopped white onion
¼ cup fresh chopped cilantro
2 tablespoons of green lemon juice
2 cups of red cabbage in julienne
Salt and pepper to taste
For the cream
1 cup of sour cream
1 chili chipotle San Marcos, crushed
In a 12-inch pan heat the olive oil, add the shredded chicken and season it to taste.
Using a bowl, combine pineapple, mango, onion, lemon, and cabbage. Add salt and pepper to taste.
Combine the sour cream and the chipotle pepper crushed.
In individual dishes place a tostada, spread a bit of the chipotle cream, the salad and top it with the chicken. Repeat this procedure once or twice more and enjoy.