Weekly Recipe - Chicken Tostados

Keeping in theme with Cinco de Mayo, our weekly recipe is a little spicy but definitely delicious! Thank you to our friends at the FoodNetwork for this delicious, Mexican recipe for Chicken Tostados – if you make this week’s recipe, be sure to share it with us on Facebook and Instagram using the hashtag #MakeitMexican and #LifeattheCommons

Ingredients 

• Vegetable oil for frying
• 6 white corn tortillas
• Kosher salt for sprinkling
• 3 cups cooked shredded chicken
• 1/3 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh coriander ( cilantro)
• Kosher salt and freshly ground black pepper
• 3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
• 1/2 head iceberg lettuce, cored and shredded
• 1 Hass avocado, thinly sliced or guacamole, recipe follows
• 2 cups salsa cruda, recipe follows
• 1/2 cup sour cream
• 1 scallion, thinly sliced
• 12 fresh coriander (cilantro) leaves

Refried Beans

• 2 tablespoons olive oil
• 1/4 medium Spanish onion, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• One 15-1/2 ounce can pinto beans (with liquid), mashed
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

Salsa Cruda

• 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
• 1/4 medium onion, finely chopped (about 3 tablespoons)
• 1/4 jalapeno, seeded and minced
• 2 tablespoons chopped fresh coriander (cilantro)
• 1 teaspoon kosher salt
• Freshly ground black pepper

Directions

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. 

Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.

To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.

To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.

Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.

Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.

Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.

SALSA CRUDA

In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.