Ingredients
2 lb chicken breast
1 russet potato, diced
1 onion
4 cloves garlic
1 stalk celery, diced
1 habanero, minced
8½ oz Del Monte Peas & Carrots Blend, drained
8¾ oz Del Monte Whole Kernel Corn, drained
1½ cups mayonnaise
1⁄2 cup sour cream
1⁄3 cup yellow mustard
salt and pepper, to taste
olive oil
22 pcs tostada shells pack, or more
1¼ cups water, or more
Preparation
Heat a medium sized pan over medium heat and put the chicken, garlic, onion, 1 cup of water, and season with salt. Cover and boil for about 30 minutes or until chicken is cooked through. Chicken should be submerged in water. Adjust if necessary.
In a small saucepan add olive oil and heat over medium heat. Put the diced potato and ¼ cup of water. Put the lid on and simmer for 7 minutes.
When chicken is cooked transfer it to a large bowl and shred using two forks. Remove the onion and garlic from the pot and chop into small dice and put in the same bowl with the chicken.
Add the habanero, diced celery, peas and carrots blend, and whole kernel corn to the large bowl. Add the cooked potato to the large bowl as well. Gently stir and cool down for 10 minutes.
Once cooled, drizzle mayonnaise, sour cream, and mustard into the bowl. Season with salt and pepper. Stir until everything is coated and well combined.
Add tostadas on the side along with preferred hot sauce. Serve
