Chicken Tostadas
Crispy corn tortillas topped with refried beans, seasoned shredded chicken in a roasted tomato-chile sauce, fresh lettuce, avocado, and Mexican crema. These loaded tostadas combine authentic Mexican flavors with fresh ingredients for a delicious and satisfying meal.
Ingredients
- •1 whole medium white onion
- •1 pound tomatoes, quartered
- •2 cloves large garlic cloves
- •2 whole fresh serrano chiles
- •½ cup vegetable oil
- •3 cups shredded iceberg lettuce
- •6 whole large radishes
- •½ cup chopped cilantro
- •1 whole rotisserie chicken
- •6 pieces corn tortillas
- •1 can refried beans
- •1 whole avocado
- •½ cup Mexican crema or sour cream
- •¼ cup crumbled queso añjo
- •1 serving sliced serranos and lime wedges
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 2.
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.
10 min
- 3.
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.
15 min
- 4.
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.
10 min
- 5.
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.
15 min
- 6.
Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
10 min
- 7.
Mound lettuce mixture on top and sprinkle with cheese.
5 min
- 8.
Serve with: Margaritas
2 min
