Made this? How was it?
For the crispy tortillas:
- Vegetable oil for frying
- 6 white corn tortillas
- Salt for sprinkling
For the chicken:
- 300g cooked shredded chicken
- 85ml freshly squeezed lime juice
- 65ml olive oil
- 10g fresh coriander
- Salt and freshly ground black pepper
For the tostadas:
- Refried beans, warm, recipe follows
- 85g Monterey Jack cheese, shredded
- 1/2 head iceberg lettuce, cored and shredded
- 1 avocado, thinly or guacamole, recipe follows
- 500ml salsa cruda, recipe follows
- 125ml sour cream
- 1 spring onion, thinly
- 12 fresh coriander leaves
For the refried beans:
- 2 tbsp olive oil
- 1/4 medium Spanish onion, finely
- 1 tsp ground coriander seeds
- 1 tsp ground cumin
- 4 cloves garlic, crushed
- 1 450g tin pinto beans (with liquid),
- 1/4 tsp salt
- Freshly ground black pepper
For the salsa cruda:
- 2 ripe tomatoes or 4 plum tomatoes, cored and roughly
- 1/4 medium onion, finely (about 3 tbsp)
- 1/4 jalapeno, seeded and minced
- 2 tbsp fresh coriander
- 1 tsp salt
- Freshly ground pepper
How to make Chicken tostadas
1) To make the tortillas: Pour the oil for frying into a large heavy-bottomed pan to a depth of about 5cm. Place over medium heat and heat to 190C/Gas Mark 5. 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.
2) 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 clingfilm and set aside.
3) To assemble the tostadas: Preheat the grill. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and grill until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
4) 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 spring onion 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.
5) For the refried beans: Heat the oil in a large pan 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.
6) For the salsa cruda: In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with clingfilm and set aside.