CHICKEN TOSTADA
1 tbsp. olive oil
1 tsp. chopped fresh garlic
2 tsp. diced yellow onion
5 roma tomatoes, diced (1 for topping)
1 chipotle pepper, cut into chunks
1/2 tsp. cumin
salt, to taste
1 bay leaf
4 each 5 oz. chicken thighs (recommended) or
3 each 6 oz. chicken breasts, precooked and shredded
6 corn tortillas, deep fried or sauteed in oil or butter
6 tsp. refried beans
3 oz. shredded iceberg lettuce per tostada
6 tbsp. cheddar cheese
6 tsp. sour cream (optional)
Sautee garlic and onion in olive oil until onion is translucent. Add diced tomatoes and chipotle pepper, and simmer for 10 minutes. Season with cumin, salt, and bay leaf. Using an immersion (hand blender, puree sauce. Bring to a boil and continue boiling for 3 minutes. Reduce heat to low and add chicken. Cook for 5 minutes and remove from heat. Allow chicken to marinate for 1 hour.
To build tostada, place each tortilla on a dinner plate. Evenly distribute refried beans on tortillas, followed by reheated chicken mixture, lettuce, cheese, remaining tomatoes, and sour cream, if desired.
Serves 6