Tostadas de pollo

Instructions

1. Cook the chicken breast in simmering salted water with a quarter of the onion for 20 minutes, then drain and shred it with a fork.
2. Season the chicken with the cumin, salt and pepper, then sauté it for 3 minutes in a pan.
3. Fry the tortillas in hot oil at about 180 °C, 1 to 2 minutes per side, until crispy. Drain.
4. Thinly slice the lettuce and tomatoes, and cut the rest of the onion into fine strips.
5. Layer the lettuce on each tostada, then the chicken, sour cream and crumbled cheese.
6. Add the tomatoes and onion, then serve immediately.