- 5
Ingredients
- 10 thin corn tortillas, preferably store-bought ones made of coarse-ground masa
- vegetable oil to a depth of 1/2-inch for frying, plus 2 tablespoon for the beans
- 1 medium white onion, chopped
- 3 garlic cloves, peeled and finely chopped
- 2 cups cooked black beans, (or any other type that appeals, such as red or pinto), liquid drained and reserved
- salt
- 2 cups coarsely shredded cooked (by a rotisserie chic ken or poach chicken breasts, legs and/or thighs
- chicken
- 3/4 cup homemade crema, creme fraiche, or sour cream thinned with a little milk
- 1 cup salsa (Green Tomatillo Salsa is a good choice)
- Around 1/2 cup grated Mexican queso anejo cheese or Parmesan or Romano
- 2 tablespoons cider vinegar
- 1 tablespoon extra virgin olive oil
- 3 cups loosely packed sliced romaine (1/4-inch slices are ideal) plus a little more for decorating the platter if you like
- Sliced tomatoes (optional)
Preparation
Step 1
1. The tostadas: If the tortillas are moist, lay them out in a single layer for a few minutes to dry to a leather feel; rewrap them until you're ready to fry.
In a medium skillet, heat 1/2 inch oil over medium to medium-high heat. When the oil is hot enough to make the edge of a tortilla sizzle energetically, fry the tortillas one at a time. Lay a tortilla in the oil and , after about 15 seconds, use tongs to flip it over (this ensures that the tortilla will stay relatively flat). Continue to fry, pushing it down into the oil every few seconds, When the bubbling begins to subside and the torilla has darkened just a bit (usually less than a minute total frying time), remove it from the oil and drain on paper towels. If they hae been fried long enough, the tortillas should be completely crisp when cooled.
The beans: Set a medium skillet (preferably nonstick) over medium heat and add the remaining 2 tablespoons vegetable oil. When hot, add the onion and cook, stirring, until godlen brown, about 7 minutes. Add the garlic, stir it around for a minute or so, and then add the beans. Using an old-fashioned potato masher, Mexican bean masher or the back of a large spoon, coarsely mash the beans, mixing in the onion and garlic as you go. Add enough of the reserved bean liquid (or water if you are using canned beans) to give the beans a soft consistency that barely holds its shape in a spoon. Taste and season with salt, usually about 1/4 teaspoon if using already seasoned beans. Cover and set aside.
The other tostada toppings: When you're ready to serve, set out the chicken, crema or sour cream, salsa and cheese. Set the beans over medium-low heat to warm them slightly, In a large bowl, mix toghether the vinegar and olive oil. Toss the romaine. Season with about 1/4 teaspoon salt.
4. Layering and serving the tostadas: One by one, layer the tostadas: Spread a tostada with about 2 rounded tablespoons of warm beans (if they've thickened noticeably, stir in a little water or bean broth). Strew with 2 rounded tablespoons of chicken, then about 1/4 cup of dressed lettuce. Drizzle on a scant tablespoon of cream, spoon about a tablespoon of salsa in the middle and dust generously with grated cheese.
Arrange the tostadas on a serving platter (you may want to first scatter sliced romaine and sliced tomatoes over the platter for a nice look), and you're ready to carry these treats to hungry eaters.
Working ahead: The tortillas are best when fried no more than a couple of hours before serving; don't refrigerate them, or they'll get soggy. The beans, however, can be made several days ahead (store them in the refrigerator, well covered); warm them when you're ready to serve. Layer the tostadas just before you're ready to eat them-even 15 minutes ahead will mean slightly soggy tostadas. Better yet, set everything out and let your guests build tostadas to their own liking.