Chicken Tostadas
Ingredients
Crispy Tortillas
- 6 white corn tortillas
- Kosher salt for sprinkling
- Vegetable oil for frying
Chicken
- 3 cups cooked shredded chicken
- 1/3 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1/4 cup chopped fresh coriander
- Kosher salt and freshly ground black pepper
Tostadas
- Refried Beans, warm
- 3 oz Monterey Jack cheese shredded (about 1/2 cup)
- 1/2 head iceberg lettuce, cored and shredded
- 1 Hass avocado, thinly sliced or Guacamole
- 2 cups Salsa Cruda
- 1/2 cup sour cream
- 1 scallion, thinly sliced
- 12 fresh coriander (cilantro) leaves
Refried Beans
- 2 tbsp olive oil
- 1/4 medium Spanish onion, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 cloves garlic, minced
- 15.5 oz can pinto beans (with liquid), mashed
- 1/4 tsp 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 tbsp chopped fresh coriander (cilantro)
- 1 tsp kosher salt
- Freshly ground black pepper
Instructions
- 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.
