mango chicken tostadas continued...

Watching your chicken, start the mango salsa by removing the pit. After removing your pit juice it over your chicken (prefferably after you've flipped it at least once, i just squeeze it til theres nothing left) it makes a great sweet glaze over it and gives it the most beautiful color and smell. cook the chicken until done and remove from heat but leave in the pan to absorb the juices before you chop it up! before you start the salsa make the shells... i touch each tortilla with wet fingers and wrap them in a damp paper towel before i microwave them for about 15 to 20 seconds until they're soft. flip you cupcake pans upside down and place the tortillas inbetween the muffin tins (a 12 cupcake tin makes 6 shells). spray with a little cooking spray and srinkle a lil mexi seasoning or salt. bake for about 15 minutes or until theyre pretty crispy. salsas pretty straight forward, mix the tomatoes, onions, jalapenos, garlic, bell peppers, a couple shakes of mexican seasoning and your freshly cubed mango. Cube or shred your chicken (depending on if you burned it, shit happens when you cook with sugary fruits) and warm up that can o' beans... (i always dr. em up in the chicken pan with a little extra oil, onions, and salsa). To assemble spread the bottom of your mini tostadas with a lil beans then layer chicken, cabbage and mango salsa. top with sour cream and tapatio! Delishuuus and autentico hawaiiana....