4 large leaves of iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced
2 cups Salsa Cruda
2 tablespoon sour cream
fresh coriander cilantro
Refried Beans:
2 tablespoons olive oil
½ cup Spanish onion, finely chopped
1 teaspoon ground coriander
3 cloves garlic, minced
One can of puree beans
¼ teaspoon kosher salt
Freshly ground black pepper
Salsa Cruda:
2 ripe tomatoes- cored and roughly chopped
2 tablespoon onion, finely chopped
¼ jalapeno, finely chopped
2 tablespoons chopped fresh cilantro
1 teaspoon kosher salt
Freshly ground black pepper
Instructions
Refried Beans:
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 3 minutes. Stir in the salt and season with pepper to taste.
Salsa Cruda:
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste.
Tostadas:
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about ½ minutes. Put aside for paper.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Set aside.
To assemble the tostadas: Preheat the broiler.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with Parmesan cheese and garnish the tostada with the coriander leaves.
Notes
Bon Appetit! Instructions: The tortillas must be fried until very crispy, otherwise, they may become rubbery, making them difficult to cut with a knife and fork.
Recipe by Mom's Mexican Recipes at https://www.moms-mexican-recipes.com/chicken-tostadas-recipe