Tostadas de Pollo
12 Crisp-Fried Corn Tortillas (Tostadas)
1 Large whole chicken breast, cooked, skinned, boned and shredded
1 Can La Costena Refried Pinto or Black Beans
2 Tablespoons cider vinegar
6 Tablespoons vegetable oil
¼ Teaspoon salt
Pinch freshly ground black pepper
2 Cups sliced lettuce, preferably romaine
1 Cup (250ml) thick cream thinned with 3 to 4 tablespoons milk
½ Cup chopped onion
1 Ripe, large avocado, peeled, pitted and diced
2 Ripe, medium tomatoes, sliced
1 Cup crumbled queso fresco or feta cheese
2 Sliced La Costena Serranos or Jalapenos Chiles (optional)
Preliminaries: About 20 minutes before serving, fry the tortillas as directed below. Sprinkle the chicken with salt, if desired. Warm the beans over low heat, adding a little water if they’re overly thick. Thoroughly whisk together the vinegar, oil, salt and pepper then toss the lettuce with this dressing.
Assembling the tostadas: Spread a generous 2 tablespoons of warm beans over each crisp tortilla. Top with a little chicken, then add a thick drizzle of cream, some onion and avocado. Top each tostada with dressed lettuce, chiles, tomato and a sprinkling of cheese. Serve at once.
To prepare Tostadas:
8 Corn Tortillas, preferably stale
Vegetable oil 2cms. For deep-frying
Salt as desired
Drying the tortillas. Spread the tortillas into a single layer, cover lightly with a dry towel to keep them from curling, and let dry until very leathery.
Frying. Heat the oil to 380o. Lay the tortillas in the oil one at a time, flip them after about 30 seconds, then fry them until they are lightly browned and completely crisp, about 30 seconds longer. Tostadas are not done until nearly all bubbling has stopped.
Remove from the oil, shaking off the excess and drain on paper towels; while the tostadas are warm, sprinkle with salt if you like.