CHICKEN TOSTADAS

1

 

 

1 medium white onion

1 lb tomatoes, quartered

2 large garlic cloves

1 or 2 fresh serrano chiles, stemmed

1/2 cup plus 2 tbsp vegetable oil

3 cups shredded iceberg lettuce

6 large radishes, halved and sliced

1/2 cup chopped cilantro

1 rotisserie chicken, meat coarsely shredded (4 cups)

6  (6-inch) corn tortillas

1  (1-lb) can refried beans, heated

1 avocado, halved, pitted, and peeled

1/2 cup crema or sour cream

1/4 cup crumbled queso anejo (aged white cheese) or ricotta salata

ACCOMPANIMENTS

sliced serranos; lime wedges

  • Preheat broiler.
  • Cut half of onion into 3/4 -inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tbsp oil in a 4-sided sheet pan, spreading in 1 layer
  • Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.
  • Meanwhile toss together lettuce, radishes, chopped onion, and half of cilantro.
  • Puree tomato mixture in  a blender along with one or both roasted serranos (to taste) and 1 tsp salt until smooth . Transfer puree to a bowl and stir in chicken, remaining cilantro, and salt to taste.
  • Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
  • Spread tortillas thickly with heated refried beans, then top with chicken mixture. SLice avocado over tostadas and dollop with crema.
  • Mound lettuce mixture on top and sprinkle with cheese

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