Best Chicken Tostada With Corn Pickled Jalapenos And Black Beans Recipes

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. 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.
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 plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
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 scallion and garnish the tostada with the coriander leaves. Serve immediately.
Heat the oil in a large skillet 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.
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Marcela Valladolid

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 whole rotisserie chicken
2 cups shredded romaine lettuce
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
8 store-bought tostadas
1 cup refried beans
1 avocado, sliced
1/2 tomato, finely chopped
Mexican crema, for drizzling
Queso fresco, crumbled
Pickled jalapenos, optional

Steps:

Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.

CHICKEN AND BLACK BEAN TOSTADAS

Chicken and Black Bean Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 16

Ingredients

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), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces

Steps:

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.