½ cup vegetable oil
3 cups shredded Romaine lettuce
6 large radishes, halved and sliced
¼ cup chopped cilantro
1 rotisserie chicken, meat coarsely shredded (4 cups)
6 (6-inch) corn tortillas
1 can refried beans, heated
1 avocado, halved, pitted, and peeled
½ cup sour cream
¼ cup crumbled queso fresco
Pico de gallo (recipe below) or your favorite salsa
Assemble lettuce, radishes, cilantro, avocado, sour cream, cheese and salsa in bowls.
Heat ½ cup of oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
Spread tortillas thickly with heated refried beans, then top with chicken.
Top tostada with your choice of ingredients in bowls.
Pico de Gallo
Makes about 2 cups
½ cup chopped red onion
1 medium tomato, chopped
1 small jalapen᷉o, seeded and chopped
1 small bunch cilantro, chopped
Juice from 1 lime
Kosher salt and black pepper
In a medium bowl, combine onion, tomato, jalapen᷉o, cilantro and toss. Stir in lime juice, salt and pepper, to taste. Refrigerate for at least an hour to allow flavors to meld. Serve