Pulled chicken tostada with chayote
A cheerful, tropical surprise from Costa Rica: chayote! A fruit that is traded by many of us. But how many of us can say that they actually ate it? And that's a shame, because chayote can be delicious! Chayote comes from the same family as melon, cucumber and zucchini and is widely used in Mexican cuisine. Combine it with a delicious mango salsa. Which of course, is made from tree ripened mangos from Peru, because they are simply the most delicious...
2 Tree ripened mangos, cut into cubes
2 Chayote, core removed and cut into cubes
1 Red onion, finely chopped
1 Lime, grated and squeezed
1 Red jalapeño pepper, cut into rings
1. Preheat the oven to 180 degrees. Put the chicken in a medium-sized cooking pan, cover with boiled water and cook with the lid closed in about 10 minutes until tender.
2. Pull the chicken apart into thin strips with two forks.
3. Heat some olive oil in a large skillet and fry the chayote until soft in about 10 minutes.
4. Spread the tortillas over a baking sheet and coat with some olive oil. Poke the tortillas with a fork, 10 times for each tortilla. Bake in the oven until golden brown and crispy for about 5 to 10 minutes.
5. Heat olive oil in a second skillet and fry the pulled chicken a few minutes until golden brown. Season with the Mexican herbs, pepper and salt.
6. Mix the mango with the onion and lime juice.
7. Mix the chayote with the lime zest and season with salt and pepper.
8. Top the crunchy tostada with chayote, pulled chicken and mango salsa.