Belizean tostadas are crunchy, a little messy, and always delightful.
A great combination of flavors: spice from the cortido, creaminess from cheese and sour cream, freshness from vegetables, fullness from the shredded chicken with recado, crunch from the chip. Delicious.
Our recipe: how to build a Belizean tostada:
Starting from the bottom and building to the top:
- Belizean tostadas start with fried whole corn tortillas. They are a close cousin of Salbutes, and the chip is the major difference.
- A large spoonful of blended beans spread over the chip. Blended beans can be either stewed black or kidney beans.
- Shredded chicken made from stewed chicken with recado.
- Chopped lettuce
- Salsa with chopped tomatoes, onion, cilantro, and lime
- Shredded cheese
- A spoonful of cortido
- A spoonful of sour cream