Above you see Yvonne using 3 hands to fry tostada shells, reheat homemade refried beans and fry leftover baked potatoes.
Here you see the result of that tostada frying; golden, brown and delicious. We use Wesson oil as it is Cajun approved. (Do those people know how to cook or what?)
This is the chicken that I seasoned with salt, pepper and Italian seasoning and sauteed on high for 5 minutes a side and summarily sliced against the grain.
This is the salsa that Rick Bayless would label uncouth and unsophisticated as it is a cutting board salsa (pico de gallo) and not buzzed in a blender or food processor. I used tomatoes, onions, poblano pepper, cilantro, lime juice and salt.
This is one result of the aforementioned; a chicken taco on a heated corn tortilla. Went great with Matt Smith's experimental IPAs.
Shrimp13
