Ingredients
- 12 each 6" Red Corn Tortilla (10611)
- As needed Kosher Salt
- 24 oz. Seasoned Rice see related recipe
- 18 oz. Tandoori Chicken see related recipe
- 3/4 cup Pineapple And Cilantro Raita see related recipe
Directions
- Pre-heat fryer to 350°F.
- To make one tostada, fry 1 White Corn Tortilla until crisp, season lightly with salt, and let dry. Top crispy tostada with 2 oz. of the Seasoned Rice, and 1 ½ oz. Tandoori Chicken. Garnish with ½ oz. drizzle of Pineapple and Cilantro Raita.
Ingredients- 225 oz. Jasmine Rice, prepared
- 1 1/2 tsp. Lime Zest, fresh grated
- 6 Tbsp. Fresh Cilantro, picked, chopped
- As needed Kosher Salt
- 1 Tbsp. Lime Juice
Directions
- In a large mixing bowl, add all ingredients and mix until combined. Hold hot for service.
Ingredients- 2 oz. Pineapple
- 3/4 cup Greek Yogurt
- 1 Tbsp. Fresh Cilantro, picked, chopped
- 1 tsp. Coriander, ground
- 1 tsp. Garlic, peeled, minced
- As needed Kosher Salt
Directions
- Pre-heat grill on high heat.
- Grill the pineapple until slightly charred on the outside, and reserve.
- Combine all ingredients into a food processor and blitz until combined. Season with salt, if needed.
