Chicken Tostadas

One of the things I miss most about California (aside from my parents and that glorious constant 65 degree weather) is good, cheap Mexican food. For the last thirteen years I have been on a constant hunt for those hole-in-the-wall, the-grimier-the-better Mexican food shops.  I have yet to find any that compare, but What I did find was $12 chicken and rice burritos and fajitas.  In California, burritos are $5 and I can pretty much say with certainty that I had never come across a fajita until I moved to New York.  Oh, you want to charge me $20 for what is essentially a deconstructed burrito?  Oh sure (and really, I mean sure because I have fallen for this about a million times). Fool me once fajitas, shame on you; fool me dozens of times? Shame on me.  Really shamed over here.

So to make up for the lack of that type of cuisine, we try to recreate some of the dishes and flavors at home.  This is a version of a tostada, that is great for an easy weeknight meal.