Chicken Tostadas
Ingredients
Crispy Tortillas
- Vegetable oil for frying
- 6 white corn tortillas
- Kosher salt for sprinkling
Chicken
- 3 cups cooked shredded chicken
- 1/3 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1/4 cup chopped fresh coriander cilantror
- Kosher salt and freshly ground black pepper
Tostadas
- Refried Beans warm, recipe follows
- 3 ounces Monterey Jack cheese shredded (about 1/2 cup)
- 1/2 head iceberg lettuce cored and shredded
- 1 Hass avocado thinly sliced or Guacamole, recipe follows
- 2 cups Salsa Cruda recipe follows
- 1/2 cup sour cream
- 1 scallion thinly sliced
- 12 fresh coriander cilantro leaves
Refried Beans
- 2 tablespoons olive oil
- 1/4 medium Spanish onion finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 cloves garlic minced
- One 15.5-ounce can pinto beans with liquid, mashed
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Salsa Cruda
- 2 ripe tomatoes or 4 plum tomatoes cored and roughly chopped
- 1/4 medium onion finely chopped (about 3 tablespoons)
- 1/4 jalapeno seeded and minced
- 2 tablespoons chopped fresh coriander cilantro
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
Tostadas
To make the tortillas
- Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches.
- Place over medium heat and heat to 375 degrees F.
- Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes.
- Using tongs, transfer to a paper towel-lined pan and sprinkle with salt.
- Set aside.
To make the chicken
- In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste.
- Cover with plastic wrap and set aside.
To assemble the tostadas
- Preheat the broiler.
- Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese.
- Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds.
- Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce.
- Top each tostada with avocado, salsa, and a dollop of sour cream.
- Sprinkle with the scallion and garnish the tostada with the coriander leaves.
- Serve immediately.
Refried Beans
- Heat the oil in a large skillet over medium-high heat.
- Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes.
- Add the garlic and cook, until lightly browned, about 1 minute more.
- Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes.
- Stir in the salt and season with pepper to taste.
Salsa Cruda
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste.
- Cover with plastic wrap and set aside.
Notes
Cook's Note:
The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.
The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.
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