For more then the first half of my life I was told that avocados were bad for me. They were full of unhealthy fat and were to be avoided at all costs. I was overjoyed to learn in the last ten years that avocados are only fine to eat; they are in fact filled with many health benefits!
I have always been obsessed with any foods Mexican. Tacos, enchiladas, huevos Rancheros, the list goes on. I don’t know if it is the cheese, the excuse to slather guacamole over something, or just the combination of all of those yummy Latin flavors together, but if I were placing an order for my last meal, Mexican food is definitely high up the list.
My new obsession is these Spicy Chicken Tostadas. I fall into the category of people genetically inclined to like cilantro but for those who aren’t, the Crema is just as delicious with basil.
Spicy Chicken Tostadas with Avocado Crema
1 ripe avocado
1/4 cup sour cream
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/8 teaspoon sea salt
Place all of the ingredients in the bowl of a food processor and blend until smooth. Refrigerate until ready to use.
3 large boneless skinless chicken breasts (about 1 3/4 pounds total)
2 cups low-sodium chicken stock
1/2 cup plus 2 tablespoons canola or vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
1 cup tomato puree
1 finely chopped chipotle chili pepper (canned in adobo sauce), plus 1 tablespoon of the sauce
1/2 teaspoon sea salt
One 15-ounce can organic refried beans
6 corn tortillas
1/2 cup shredded iceberg lettuce
1/2 cup shredded cabbage
1 cup shredded Monterey Jack cheese
1 lime cut into wedges
Place the chicken breasts in a large skillet. Add the chicken stock and 2 cups water and bring to a boil. Lower the heat to medium and simmer partially covered for 25-30 minutes until the chicken is cooked through. Remove the chicken from the liquid and allow to cool. Shred the chicken with a fork or your hands and set aside.
Heat 1 tablespoon of oil in the same skillet over medium heat. When the oil is shimmering add the onions and garlic. Cook until soft, about 5 minutes. Add the chicken, the tomato puree, the chipotle pepper with juice, and 1/2 teaspoon salt, and raise the heat to high. Sauté the chicken, stirring frequently until the sauce has evaporated, about 4 to 5 minutes. Remove from the heat.
Place 1 tablespoon of oil in another skillet. When the oil is shimmering add the refried beans. Cook, stirring occasionally, until heated.
Line a large plate or baking sheet with paper towels.
Heat 1/2 cup of oil over medium heat in a saucepan large enough to hold a tortilla. When the oil is hot, fry the tortillas one at a time, turning once or twice with tongs until golden brown and crispy, about 1 1/2 minutes per tortilla.
Drain the tortillas on the paper towel lined plate or baking sheet.
To assemble the tostadas: Spread a layer of beans on each tortilla, spoon on a mound of the shredded chicken mixture, put the lettuce and cabbage on top, sprinkle with the shredded cheese, and finally, end with a generous dollop of the avocado crema on top. Serve with lime wedges.