Chicken Tostadas (Mexican)

Crispy Tortillas: 

• Vegetable oil for frying
• 6 white corn tortillas
• Kosher salt for sprinkling

Chicken:

• 3 cups cooked shredded chicken
• 1/3 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh coriander (cilantro)r
• Kosher salt and freshly ground black pepper

Tostadas:

• Refried Beans, warm, recipe follows
• 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 15.5-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

Also Read: Chocolate Milkshakes