Chicken Tostadas Serving Size - 6 Prepared By - DnD Recipe Rating
			CHICKEN: 3 cups cooked shredded chicken 1/3 cup freshly squeezed lime juice 1/4 cup olive oil 1/4 cup chopped fresh coriander (cilantro) Kosher salt and freshly ground black pepper CRISPY TORTILLAS: Vegetable oil for frying 6 white corn tortillas Kosher salt for sprinkling TOSTADAS: 3 ounces Monterey Jack cheese, shredded 1/2 head iceberg lettuce, cored and shredded Refried beans, warm, recipe follows 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 REFRIED BEANS: 2 tablespoons olive oil 1/4 medium Spanish onion, finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cloves garlic, minced One 15-1/2 ounce can pinto beans (with liquid), mashed 1/4 teaspoon kosher salt Freshly ground black pepper SALSA CRUDA: 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
			TO MAKE SALSA CRUDA: - 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. TO MAKE REFRIED BEANS: - 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. TO MAKE 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 refridgerate for 2 hours. BBQ chicken and cut into thin slices. TO FRY 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 ASSEMBLE 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.