Name: Chicken and Black Bean Tostadas
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H58M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1/4 cup canola oil, plus more for frying; 4 corn tortillas, preferably white; Kosher salt; 1 (15.5-ounce) can black beans, drained and rinsed; 1 teaspoon ground cumin; 1/4 cup low-sodium chicken broth; Freshly ground pepper; 1 clove garlic, minced; 1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo); 1/4 cup fresh lime juice; 2 teaspoons brown sugar; 2 cups finely shredded green or red cabbage; 1 bunch radishes (about 6), julienned; 1/2 bunch fresh cilantro, roughly chopped; 1/2 cup sour cream; 1/2 rotisserie chicken, skinned and shredded into large pieces

Directions

Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
Top each tortilla with beans, chicken, cabbage salad and sour cream.

Photograph by Antonis Achiellos

Courtesy of Food Network Magazine

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Chicken and Black Bean Tostadas

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