Chicken Tostadas
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!
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INGREDIENTS
Nutrition- 1medium white onion
- 1
- 2large garlic cloves
- 1 -2
- 1⁄2cup vegetable oil, plus
- 2tablespoons vegetable oil, divided
- 3cups shredded iceberg lettuce
- 6
- 1⁄2
- 1rotisserie-cooked chicken, meat coarsely shredded (4 cups)
- 6(6 inch) corn tortillas
- 1(1 lb) can refried beans, heated (or use black beans)
- 1
- 1⁄2cup Mexican crema or 1/2 cup sour cream
- 1⁄4
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DIRECTIONS
- 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.
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