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Chicken Tostadas Recipe

Chicken Tostadas
Source: epicurious

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Ingredients

  • 1 medium white onion
  • 1 pound tomatoes, quartered
  • 2 large garlic cloves
  • 1 or 2 fresh serrano chiles, stemmed
  • 1/2 cup plus 2 tablespoon vegetable oil, divided
  • 3 cups shredded iceberg lettuce
  • 6 large radishes, halved and sliced
  • 1/2 cup chopped cilantro, divided
  • 1 rotisserie chicken, meat coarsely shredded (4 cups)
  • 6 (6-inch) corn tortillas
  • 1 (1-pound) can refried beans, heated
  • 1 avocado, halved, pitted, and peeled
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata
  • Accompaniments: sliced serranos; lime wedges
PREP TIME
30m
COOK TIME
15m
TOTAL TIME
45m
YIELD
6 servings

Instructions

  • Preheat broiler.
  • Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons 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.
  • Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer purée 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.
  • Serve with: Margaritas

Dinner

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A recipe from epicurious

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