Chicken Tostadas
- 1 medium white onion
- 1 pound tomatoes, quartered
- 2 large garlic cloves
- 1 or 2 fresh serrano chiles, stemmed
- 1/2 cup plus 2 tablespoon vegetable oil, divided
- 3 cups shredded iceberg lettuce
- 6 large radishes, halved and sliced
- 1/2 cup chopped cilantro, divided
- 1 rotisserie chicken, meat coarsely shredded (4 cups)
- 6 (6-inch) corn tortillas
- 1 (1-pound) can refried beans, heated
- 1 avocado, halved, pitted, and peeled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata
- This recipe is gluten-free
- Produce
- Avocado, pitted, and peeled (1)
- Cilantro (1/2 cup)
- Iceberg lettuce (3 cups)
- Radishes, large (6)
- Serrano chiles, fresh (1)
- Tomatoes (1 pound)
- White onion, medium (1)
- Meat
- Rotisserie chicken (1)
- Canned Goods
- Refried beans (1 (1-pound) can)
- Cooking & Baking
- Garlic cloves, large (2)
- Vegetable oil (5/8 cup)
- Bread & Baked Goods
- (6-inch) corn tortillas (6)
- Dairy
- Mexican crema or sour cream (1/2 cup)
- Queso anjo (1/4 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published July 1, 2008 (4 years ago).
5 people saved this recipe.
