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Chicken and Black Bean Tostadas
Serves 4 |
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Ingredients:
| 1/4 cup canola oil, plus more for frying |
| 4 corn tortillas, preferably white |
| Kosher salt |
| 1 (5.5-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 red chili paste |
| 1/4 cup fresh lime juice |
| 2 teaspoons brown sugar |
| 2 cups finely shredded green or red cabbage |
| 1 bunch radishes (about 6), julienned |
| 1/2 bunch fresh cilantro, roughly chopped |
| 1/2 cup sour cream |
| 1/2 Bianchini’s rotisserie chicken, skinned and shredded into large pieces |
Directions:
- 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.
- Cool the oil slightly and discard all but 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 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 salad and sour cream.
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