Chicken Tostadas

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

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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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.

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