12 each 6" Red Corn Tortillas (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
1.) Pre-heat fryer to 350°F.
2.) To make one tostada, fry 1 Red 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.
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