Chicken Tostados
From fluffy24 15 years agoIngredients
- 1 medium white onion shopping list
- 1 pound tomatoes, quartered shopping list
- 2 large garlic cloves shopping list
- 1 or 2 fresh serrano chiles, stemmed shopping list
- 1/2 cup plus 2 tablespoon vegetable oil, divided shopping list
- 3 cups shredded iceberg lettuce shopping list
- 6 large radishes, halved and sliced shopping list
- 1/2 cup chopped cilantro, divided shopping list
- 1 rotisserie chicken, meat coarsely shredded (4 cups) shopping list
- 6 (6-inch) corn tortillas shopping list
- 1 (1-pound) can refried beans, heated shopping list
- 1 avocado, halved, pitted, and peeled shopping list
- 1/2 cup Mexican crema or sour cream shopping list
- 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata shopping list
- Accompaniments: sliced serranos; lime wedges shopping list
- . shopping list
How to make it
- 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
- 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 sour cream.
- Mound lettuce mixture on top and sprinkle with cheese.
- Serve with: Margaritas
People Who Like This Dish 6
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