Chicken Tostadas

"This recipe is from Gourmet July 2008 perks up a rotisserie chicken with a sauce of tomatoes, onion, and garlic. Don't forget to serve a side of Margaritas!"
 
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photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:
45mins
Ingredients:
15
Serves:
6
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ingredients

  • 1 medium white onion
  • 453.59 g tomatoes, quartered
  • 2 large garlic cloves
  • 1-2 fresh serrano chili, stemmed (if you like heat add more)
  • 118.29 ml vegetable oil, plus
  • 29.58 ml vegetable oil, divided
  • 709.77 ml shredded iceberg lettuce
  • 6 large radishes, halved and sliced
  • 118.29 ml chopped fresh cilantro, divided
  • 1 rotisserie-cooked chicken, meat coarsely shredded (4 cups)
  • 6 (36 inch) corn tortillas
  • 453.59 g can refried beans, heated (or use black beans)
  • 1 avocado, halved, pitted, and peeled
  • 118.29 ml Mexican crema or 118.29 ml sour cream
  • 59.14 ml crumbled queso anejo (aged white cheese, also called cotija) or 59.14 ml ricotta salata
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directions

  • Preheat broiler.
  • Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
  • Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
  • Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth (use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
  • Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
  • Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
  • Mound lettuce mixture on top and sprinkle with cheese.

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Reviews

  1. This turned out very well. It was alot of prep but worth it in the end, and most of it could be prepped in advance. I had to change a few things because of what I had available such as parsley in place of cilantro, old cheddar in place of queso anejo, and jalepenos for the serrano. I also used a red onion just as a personal preference as I think they are better eaten raw then a white onion. All of the changes worked out perfectly.. the only thing I would change with what I did is keeping the second jalepeno in the sauce. This recipe was very highly rated on Epicurious.com so don't just take my word that it's excellent.
     
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Tweaks

  1. This turned out very well. It was alot of prep but worth it in the end, and most of it could be prepped in advance. I had to change a few things because of what I had available such as parsley in place of cilantro, old cheddar in place of queso anejo, and jalepenos for the serrano. I also used a red onion just as a personal preference as I think they are better eaten raw then a white onion. All of the changes worked out perfectly.. the only thing I would change with what I did is keeping the second jalepeno in the sauce. This recipe was very highly rated on Epicurious.com so don't just take my word that it's excellent.
     

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