Chicken Tostadas
2
People talking
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!
- Ready In:
- 45mins
- Serves:
- Units:
2
People talking
ingredients
- 1 medium white onion
- 1 lb tomatoes, quartered
- 2 large garlic cloves
- 1 -2 fresh serrano chili, stemmed (if you like heat add more)
- 1⁄2 cup vegetable oil, plus
- 2 tablespoons vegetable oil, divided
- 3 cups shredded iceberg lettuce
- 6 large radishes, halved and sliced
- 1⁄2 cup chopped fresh cilantro, divided
- 1 rotisserie-cooked chicken, meat coarsely shredded (4 cups)
- 6 (6 inch) corn tortillas
- 1 (1 lb) can refried beans, heated (or use black beans)
- 1 avocado, halved, pitted, and peeled
- 1⁄2 cup Mexican crema or 1/2 cup sour cream
- 1⁄4 cup crumbled queso anejo (aged white cheese, also called cotija) or 1/4 cup ricotta salata
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@cookiedog
Contributor
@cookiedog
Contributor
"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!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.Reply
-
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.Reply
-
Reply
-
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!
