If there’s anything that comes close to a Mexican version of an open-faced sandwich, the tostada is it. Just when you thought nothing could get messier than taco night, along comes the tostada, which I dare you to eat daintily.
Ingredients of 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
Directions of Chicken Tostadas (Mexican)
- To make the tortillas: Pour the oil for frying in a large, heavy-bottomed pan to a depth of about 2 inches.
- Place over medium heat. Add the tortillas, one at a time, and fry until golden and crisp, about 1 1/2 minutes.
- Using tongs, transfer to a saucepan lined with paper towels and sprinkle with salt. Put aside.
- To make the chicken: In a small bowl, combine the chicken, lime juice, oil, cilantro and salt and season with pepper to taste.
- Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the grill. Spread the beans evenly on one side of each tortilla and sprinkle with a little cheese.
- Transfer to a baking sheet and grill until the cheese is lightly golden and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Place the chicken evenly on each tortilla and garnish with lettuce. Garnish each tostada with avocado, salsa and a spoonful of sour cream.
- Sprinkle with shallots and garnish the tostada with coriander leaves.
- Serve immediately.
