Chicken Tostadas

Staff Writer
Chicken Tostadas
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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4
Servings
1042
Calories Per Serving
Deliver Ingredients

Ingredients

For the beans

  • 1 Tablespoon olive oil
  • 1 small yellow onion, minced
  • 1 large bulb green garlic or 3 small cloves garlic, minced
  • 1 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
  • 1 medium-sized bulb green garlic or 2 cloves garlic, minced
  • 2 Cups shredded poached chicken
  • 1/4 Cup chicken stock
  • 8 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.

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.

Nutritional Facts

Total Fat
21g
33%
Sugar
6g
N/A
Saturated Fat
5g
24%
Cholesterol
53mg
18%
Protein
60g
100%
Carbs
155g
52%
Vitamin A
30µg
3%
Vitamin B12
0.2µg
3.6%
Vitamin B6
2mg
83%
Vitamin C
27mg
44%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
9%
Vitamin K
17µg
21%
Calcium
324mg
32%
Fiber
34g
100%
Folate (food)
1026µg
N/A
Folate equivalent (total)
1026µg
100%
Iron
12mg
65%
Magnesium
398mg
100%
Monounsaturated
10g
N/A
Niacin (B3)
8mg
41%
Phosphorus
1101mg
100%
Polyunsaturated
5g
N/A
Potassium
3078mg
88%
Riboflavin (B2)
0.6mg
33.9%
Sodium
903mg
38%
Thiamin (B1)
2mg
100%
Zinc
6mg
42%