Chicken Tostadas

Chicken Tostadas
Staff Writer
Chicken Tostadas

Denise Woodward and Laudalino Ferreira

Chicken Tostadas

My smashed (aka refried) bean recipe is simple. Lard-free. Spicy. Full of texture. I like to use pinto beans that I have cooked ahead of time and stored for a hunkering of delicious. A couple of times a month, I pick a bean, and cook up a big pot. They freeze wonderfully and can be used for recipes like this or to toss into soups and stews.

If you don’t have the time to precook a big pot of beans, feel free to use canned. I cook up some yellow onion, garlic (I used green this time), and serranos, until slightly soft. Then, I pour in the beans with their nectar. Cook, stir, cook, stir. Once the mixture is slightly thick, I start smashing with a potato smasher. I do not make the bean mixture completely smooth, I leave a lot of whole beans in there. They are texture. That is really it. So good.

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Ingredients

For the beans

  • 1  Tablespoon  olive oil
  • small yellow onion, minced
  • large bulb green garlic or 3 small cloves garlic, minced
  • serrano pepper with seeds, diced
  • 4  Cups  cooked pinto beans, cooking liquid reserved
  • Juice of 1/2 lime
  • Kosher salt, to taste

For the tostada

  • 1  Tablespoon  olive oil
  • medium-sized bulb green garlic or 2 cloves garlic, minced
  • 2  Cups  shredded poached chicken
  • 1/4  Cup  chicken stock
  • corn tortillas
  • Salsa, for serving

Directions

For the beans

Gently heat the olive oil in a large frying pan over medium-low heat. Add the onion and garlic, stir, and cook until soft, about 3-5 minutes, depending on the heat of your stove. Stir every so often. Add the serrano, stir, and cook for 1 minute.

Add the beans with three-fourths of the cooking liquid, reduce the heat to a simmer, stir, and cook until reduced slightly, about 5-8 minutes. Using a potato masher, gently mash. Do not overmash; leave about half of the beans whole. (A little texture is great.) Add the lime juice and season with salt, to taste. Stir and gently heat for 1 minute.  

For the tostada

Heat the olive oil in a large frying pan over medium heat. Add the garlic, stir, and cook for 3 minutes. Add the chicken and the stock, stir, and gently cook over low heat for 5 minutes. Remove from the heat and make your tostada: Smear the beans on the tortillas and add the chicken mixture on top. Top with some salsa and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
95g
73%
Protein
23g
50%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
92mg
9%
Choline, total
1mg
0%
Fiber, total dietary
19g
76%
Folate, total
345µg
86%
Iron, Fe
4mg
22%
Magnesium, Mg
101mg
32%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
297mg
42%
Selenium, Se
13µg
24%
Sodium, Na
1324mg
88%
Water
186g
7%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.