>From the Epicurious website...


chicken tostadas

Active time: 45 min Start to finish: 45 min
Servings: Makes 6 (main course) servings
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 
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 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
~~~***Rhonda G in Missouri***~~~


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