Black Bean-and-Chicken Tostadas
Quail and turkey were the pre-Columbian favorites. For convenience, we've substituted chicken, even though it was introduced later by the Spanish.
Recipe by Cooking Light October 1999
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03/08/2010
Very good, but personally I'd suggest some alterations. Tomatillo Puree didn't add much to the dish, I'll omit in the future. Corn tortillas are tough to cut through if prepared like the recipe states. Shredded chicken works better. Top with some guacamole and sour cream.
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