Chef Eduardo García'S Chicken, Avocado And Queso Fresco Tostada

• 11/2 pounds bone-in chicken breast
• 2 medium cactus leaves (optional)
• 1/4 cup thinly sliced red onion
• 2 medium tomatoes, cored and cut into 1/2-inch dice
• 1/2 Serrano chili, stemmed and thinly sliced
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• Juice of 2 limes
• Salt
• 4 tostadas, preferably baked
• 1/4 cup crumbled queso fresco
• 3/4 avocado, thinly sliced lengthwise
• 1/4 cup crema or sour cream (optional)

1. 1. Place chicken in a lidded pot and just cover with water. Cover pot and set over medium-high heat. Simmer until chicken is just cooked through, about 20 minutes. If using cactus, bring a separate small pot of water to a boil. Use a vegetable peeler to remove bumps containing thorns from cactus leaves. Cut away base and any rough edges, and slice into 2-by-1/4-inch strips. Simmer cactus until tender, 10-15 minutes. Drain and set aside.
2. 2. Meanwhile, place onions, tomatoes, chilies and oregano in a medium bowl. Once chicken is cool enough to handle, discard skin and shred meat. Add chicken and cactus to bowl with vegetables. Toss with oil, lime juice and salt to taste.
3. 3. Divide tostadas among four plates. Top with chicken mixture and garnish with queso fresco, avocado and crema, if using.

chicken, cactus, ubc, tomatoes, serrano chili, oregano, olive oil, salt, ubc, ube avocado, ubc

Taken from www.epicurious.com/recipes/member/views/chef-eduardo-garcias-chicken-avocado-and-queso-fresco-tostada-52479131 (may not work)