... Chicken and Black Bean Tostadas

Now this was a good find!  This is, I think, the third time we've made this recipe, but I hadn't started my blog the first two times and after making it last night I'm wondering how I could have possibly waited so long to make it again.  And when you make it, I guarantee you'll be wondering the same thing.

I love recipes that encourage you to use rotisserie chicken.  It's so easy and such a time saver.  You can do this part ahead of time - days, even - and if you have leftovers it's perfect to put in a quesadilla, chicken pot pie, or tacos.  Next is the colorful part - chop up bright purple cabbage, julienne a few red radishes and toss in some cilantro.  The dressing is really easy and the adobo sauce and garlic really give it a great kick.

When frying the tortillas, be sure your oil is hot enough.  You can do so by carefully (!) sprinkling some cold water into the oil.  When it bubbles, you're good to go.

Now top those warm, crisp tortillas with smashed black beans, shredded chicken, tasty slaw and lime-flavored sour cream and you'll be wondering how many times you can get away with making the same recipe is one month.

Chicken and Black Bean Tostadas
serves 4

1/4 cup canola oil, plus more for frying
4 corn tortillas, preferably white
kosher salt
1 15.5-ounce can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 cup low-sodium chicken broth
freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
1/4 cup fresh lime juice
2 teaspoons brown sugar
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), juilienned
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces

Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering.  Fry tortillas one at a time until golden and crisp, 2 minutes per side.  Drain on paper towels and sprinkle with salt.

Cook the oil slightly and discard all about 2 tablespoons.  Add the beans and cumin and cook, stirring, 1 minute.  Add the broth and cook, smashing the beans, until saucy and hot.  Season with salt and pepper.

Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl.  Slowly whisk in a 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss.  Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.

Top each tortilla with beans, chicken, cabbage slaw and sour cream.

Taylor's Notes:


We used flour tortillas instead of corn.  It seems like the first time we made it, we used corn and they didn't fry quite like we wanted them to.  If you have tips on frying corn tortillas, please share!  Flour tortillas fry pretty well, but you have to be patient and get them crispy enough or they'll be chewy.  I heat my oil between medium and medium-high (specifically, a 6 on a dial of 1 to 10).  Leave the tortilla in the oil for 30-45 seconds per side or until it's golden brown.  If the tortilla bubbles up, you can poke the bubble with a knife to let a little steam out - just be careful not to burn yourself.


Depending on how many tortillas you fry, you can get more like 6 or 7 servings out of this recipe.  There's plenty of chicken and a bunch of slaw, but if you're going to have more than 4 people - or if you just have a couple of hungry ones! - you should probably double the bean recipe.  Definitely don't skimp on the beans - they're too good!


Enjoy!