Recipe by cookiedog
This recipe is from Gourmet July 2008 perks up a rotisserie chicken with a sauce of tomatoes, onion, and garlic. Don't forget to serve a side of Margaritas!
Top Review by mommymakeit4u
This turned out very well. It was alot of prep but worth it in the end, and most of it could be prepped in advance. I had to change a few things because of what I had available such as parsley in place of cilantro, old cheddar in place of queso anejo, and jalepenos for the serrano. I also used a red onion just as a personal preference as I think they are better eaten raw then a white onion. All of the changes worked out perfectly.. the only thing I would change with what I did is keeping the second jalepeno in the sauce. This recipe was very highly rated on Epicurious.com so don't just take my word that it's excellent.
- 1 medium white onion
- 453.59 g tomatoes, quartered
- 2 large garlic cloves
- 1-2 fresh serrano chili, stemmed (if you like heat add more)
- 118.29 ml vegetable oil, plus
- 29.58 ml vegetable oil, divided
- 709.77 ml shredded iceberg lettuce
- 6 large radishes, halved and sliced
- 118.29 ml chopped fresh cilantro, divided
- 1 rotisserie-cooked chicken, meat coarsely shredded (4 cups)
- 6 (36 inch) corn tortillas
- 453.59 g can refried beans, heated (or use black beans)
- 1 avocado, halved, pitted, and peeled
- 118.29 ml Mexican crema or 118.29 ml sour cream
- 59.14 ml crumbled queso anejo (aged white cheese, also called cotija) or 59.14 ml ricotta salata
Directions See How It's Made
- 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.