Chicken Tostadas

These chicken tostadas are topped with a tangy salsa and refried beans.
  • 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 chopped 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 sliced or guacamole, recipe follows
  • 500ml salsa cruda, recipe follows
  • 125ml sour cream
  • 1 spring onion, thinly sliced
  • 12 fresh coriander leaves
  • For the refried beans
  • 2 tbsp olive oil
  • 1/4 medium Spanish onion, finely chopped
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin
  • 4 cloves garlic, crushed
  • 1 450g tin pinto beans (with liquid), mashed
  • 1/4 tsp salt
  • Freshly ground black pepper
  • For the salsa cruda
  • 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
  • 1/4 medium onion, finely chopped (about 3 tbsp)
  • 1/4 jalapeno, seeded and minced
  • 2 tbsp chopped fresh coriander
  • 1 tsp salt
  • Freshly ground pepper
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.

Rule the Kitchen with More Recipe Faves

Grilled Chicken and Fruit Tacos
Grilled Chicken and Fruit Tacos
Time
25
Serves
4
Difficulty
Easy
Pulled Barbecue Chicken
Pulled Barbecue Chicken
Now playing...
2:41
Smoked Fried Barbecue Chicken
Smoked Fried Barbecue Chicken
Now playing...
2:45
Grilled Chicken with Green Beans and Buttermilk Dressing
Grilled Chicken with Green Beans and Buttermilk Dressing
Time
35
Serves
4
Difficulty
Easy