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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! Ingredients:
1 medium white onion |
1 lb tomato, quartered |
2 large garlic cloves |
1 -2 fresh serrano chili, stemmed (if you like heat add more) |
1/2 cup vegetable oil, plus |
2 tablespoons vegetable oil, divided |
3 cups shredded iceberg lettuce |
6 large radishes, halved and sliced |
1/2 cup chopped fresh cilantro, divided |
1 rotisserie-cooked chicken, meat coarsely shredded (4 cups) |
6 (6 inch) corn tortillas |
1 (1 lb) can refried beans, heated (or use black beans) |
1 avocado, halved, pitted, and peeled |
1/2 cup mexican crema or 1/2 cup sour cream |
1/4 cup crumbled queso anejo (aged white cheese, also called cotija) or 1/4 cup ricotta salata |
Directions:
1. Preheat broiler.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
7. Mound lettuce mixture on top and sprinkle with cheese.
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