Ingredients
- 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)
- 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
Directions
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.
- 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 15-1/2 ounce can pinto beans (with liquid), mashed
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- 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
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
Copyright 2001 Television Food Network, G.P. All rights reserved
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By spotteddogacres...
Iowa city, 54
on August 13, 2010
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Everyone in my family said it was a DO AGAIN recipe. Even my husband liked the tostadas.
By nornalucy_1714732
chico, CA
on July 07, 2009
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I was assigned shredded chicken as my contribution to a post-match tostada bar hosted by my tennis team. I prepared the chicken as it appears in this recipe, using a supermarked rotisserie chicken. It was delicious. I was afraid the lime juice/olive oil/ cilantro mixture might be too oily and acidic, but NO, it was delish! I highly recommend preparing chicken this way for any tostada/burrito/taco entree.
By ljeffery_5139711
Palmdale, CA
on March 05, 2009
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I signed up to make Chicken Tostadas at the American Legion last Friday night. I found this recipe, finally, and almost at the last minute.
Because of time constraints, I only had time to make the chicken. I used the flat, hard tostada shells (?, canned spicy refried beans, and bought some Pico de Gallo. But the chicken was 110% perfect!! Everyone raved about them for days afterwards.
Next time I'll be sure to make the beans and salsa from this recipe - but you sure can't go wrong with the chicken. And I garnished the tostadas as the recipe suggested!
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