As I expected, last month flew by. I visited my hometown of Columbus, Ohio two different weekends, once for my cousin’s wedding then again for the first Ohio State football game (GO BUCKS!). Life has momentarily slowed down, so I was finally able to get back in the kitchen. These tostadas were delicious and simple to prepare. The freshly fried corn tortillas are a must!
1 medium white onion
1 lb. tomatoes, quartered
3 large garlic cloves, peeled
1-2 fresh jalapeños, stemmed, seeded (if desired)
1/2 cup plus 2 tbsp. vegetable oil, divided
3 cups finely sliced iceberg lettuce
1/2 cup chopped cilantro, divided
4 chicken breasts, poached then shredded (or use rotisserie chicken and shred)
6 corn tortillas
1 can (1 lb.) canned black beans, heated
1 avocado, halved, pitted and peeled
1 red pepper, seeded and diced
1/2 cup Mexican crema or sour cream
1/4 cup crumbled Cotija or Queso Fresco
Lime wedges, for garnish
Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tbsp. oil then place on cookie sheet.
Broil about 4 inches from heat until softened and charred, 10-15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
Puree tomato mixture in a blender along with one or both roasted jalapenos and salt (to taste), until smooth. In a medium bowl, add shredded chicken, remaining cilantro and salt, to taste. Pour in desired amount of tomato puree (might not use all of it), and mix with chicken.
Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until hot. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45-60 seconds per tortilla. Drain on paper towels.
Spread tortillas with black beans, then top with chicken mixture. Mound lettuce mixture on top, then add sliced avocado, red pepper, crema and cheese.
Recipe adapted from Epicurious.