Crisp Chicken Tostadas with Refried Beans and Crema

What you need

• 450 g (1 lb) boneless chicken breasts, about 2
• 1/2 white onion
• 2 cloves garlic
• 1 tsp salt
• 8 corn tortillas
• vegetable oil, for frying, about 1 cm deep
• 400 g (14 oz) refried beans
• 150 g (2 cups) iceberg lettuce, finely shredded
• 1 tomato, thinly sliced
• 1 ripe avocado, sliced
• 120 ml (1/2 cup) Mexican crema or sour cream
• 60 g (1/2 cup) queso fresco, crumbled
• red or green salsa, for serving

Method

Restated from the original video

1. 1

   Put the chicken in a saucepan with the onion, garlic and salt and cover with water.

2. 2

   Bring to a boil, lower the heat and simmer until the chicken is cooked through and reads 74 °C (165 °F) inside, about 20 min.

3. 3

   Let the chicken cool a little, then shred it with two forks. Moisten it with a spoonful of the poaching liquid.

4. 4

   Heat the oil in a frying pan to 175 °C (350 °F), until a scrap of tortilla bubbles hard at once.

5. 5

   Fry the tortillas one at a time, turning once, until crisp, rigid and golden, about 1 min in total. Drain on paper towels.

6. 6

   To bake instead, brush the tortillas lightly with oil and bake on a tray at 220 °C (425 °F) for 8-9 min, turning halfway, until crisp.

7. 7

   Warm the beans in a small pan over medium-low heat, stirring, until hot and spreadable.

8. 8

   Spread a thick layer of beans over each crisp tortilla, right to the edges.

9. 9

   Top with the chicken, then the lettuce, tomato and avocado.

10. 10

    Finish with a drizzle of crema and a scatter of queso fresco. Serve at once with salsa on the side.

Imported from goya.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.