Pico de gallo
Cook chicken breasts in a crock pot. on low, for six hours, with a little bit of water and half the taco seasonings packet. Don’t drown the chicken, but put enough water to cover at least half the chicken. Meanwhile, cook as much rice as your family typically eats but add the remaining half of the taco seasoning packet to the rice. This gives your rice a little Spanish flavor. When the chicken is done, shred it.
Make tostadas by placing corn tortillas in hot oil until brown and crispy. Assemble the tostada by placing the rice atop the crisped tortilla shell and then topping that with shredded chicken and cooked corn. Top all this with pico de gallo and the mild sauce. Sprinkle with avocados and cilantro, as desired.
The tostada has two toppings that really make it special: a pico de gallo and a mild sauce.
Pico De Gallo
Finely dice a roma tomato and 1/4 an onion. Finely chop 1/4 of a bunch cilantro. Carefully stir the ingredients together. Here are a few tips for making a good pico de gallo: when dicing the tomato, make sure to remove the seeds. These only make the pico gooey, instead of the nice, firm texture a pico should have. Also, be careful with the onion. You want the tomato and cilantro to shine through more than the onion. Remember, both onions and cilantro are powerful flavors and you need to counter that with an equally powerful flavor of tomato.
In a small bowl, combine 1/2 cup ranch dressing with 1-2 Tablespoons chipotle sauce and stir well. There are a variety of chipotle sauces, but almost all will do. You can find them in the international section of the grocery store. If you prefer, you can substitute a hot sauce for the chipotle, though it doesn’t have the same smokey flavor of the chipotle sauce.