CHICKEN TOSTADAS RECIPE

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 (cilantro)
•  Kosher salt and freshly ground black pepper

    Tostadas:

• Refried Beans, warm, recipe
• 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, well chopped 
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• One 15.5-ounce can pinto beans (with water), 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, well chopped (about 3 tablespoons)
• 1/4 jalapeno, seeded and minced
• 2 tablespoons chopped fresh coriander (cilantro)
• 1 teaspoon kosher saltFreshly ground black pepper
  

PROCEDURES 

Tostadas procedure:

1. Making 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. 

    2. Making 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.

     3. Making 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.