Caribbean Nachos

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Canola oil, for deep-frying

16 fresh 3-inch whole corn tortillas

2 cups Black Bean Puree, recipe follows

2 cups Picked Jerk Chicken, recipe follows

1 cup chopped grilled or fresh pineapple

1 cup Mexican crema

2 cups crumbled Cotija

1 avocado, pitted, peeled and diced

1/4 cup sliced pickled Fresno chiles or other pickled chiles

1/4 cup chopped cilantro

Black Bean Puree:

1/4 cup canola oil

1/2 yellow onion, finely diced

1 jalapeno, roughly chopped (leave the seeds in)

1 tablespoon ground coriander

1 teaspoon ground cumin

Two 15 1/2-ounce cans black beans, drained

1 1/2 cups chicken stock

1 cup Mexican crema

Kosher salt

Picked Jerk Chicken:

2 tablespoons canola oil

1/2 cooked rotisserie chicken, meat picked off and shredded, skin and bones discarded

2 tablespoons soy sauce

1 tablespoon jerk seasoning paste, such as Walkerswood

1 cup chicken stock