Recipe

Chicken Tostadas Recipe

Add Step-by-Step Photos	Fireraven / All my dishes 1 year, 4 months ago Comes from Gourmet Mag (July 08) Crunchy, creamy, and ooooo so good Prep:20m Cook:20m Servings:6	Fireraven
	chicken beans tortillas

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Ingredients

1 med white onion

1 lb tomatoes, quartered

2 lrg glaric cloves

1 or 2 fresh serrano chiles, stemmed

1/2 c plus 2 tbs veg oil, divided

3 cups shredded iceberg lettuce

6 lrg radishes, haved and sliced

1/2 c chopped cilantro, divided

1 rotisserie chicken, meat coarsely shredded (4 cups)

6 (6in) corn tortillas

1 (1lb) can refried beans, heated

1 avocado, halved, pitted, and peeled

1/2 c mexican crema or sour cream

1/4 c crumbled queso anejo or ricotta salata

Directions

Preheat broiler

cut half of onion in 3/4 in wedges, then chop remainder. Toss onion wedges, tomatoes, garlic and whole chiles with 2 tbs oil in a 4 sided sheet pan, spreding in 1 layer. Broil about 4 inches from heat until softened and charred, 10-15 mins.

Meanwhile toss together lettuce, radishes, chopped onion, and half cilantro

Puree tomato mixture in a blender along with one or both roasted seranos (to taste) and 1tsp salt until smooth (use caution when blending hot foods) Transfer puree to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 c oil in a heavy med skillet over med-high heat until it shimmers. Fry tortillas, 1 at a time, turing once or twice and pressing down with tongs to immerse, until gold brown, 45-60 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 toastadas and dollop with crema

Mound lettuce mixture on top and sprinkle with cheese.

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