medium white onion
pound tomatoes, quartered
large garlic cloves
or 2 fresh serrano chiles, stemmed
cup plus 2 tablespoon vegetable oil, divided
cups shredded iceberg lettuce
large radishes, halved and sliced
cup chopped cilantro, divided
rotisserie chicken, meat coarsely shredded (4 cups)
(6-inch) corn tortillas
(1-pound) can refried beans, heated
avocado, halved, pitted, and peeled
cup Mexican crema or
cup crumbled queso añjo (aged white cheese, also called cotija)
or ricotta salata
- Accompaniments: sliced
serranos; lime wedges
half of onion into 3/4-inch wedges, then chop remainder. Toss onion
wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a
4-sided sheet pan, spreading in 1 layer.
about 4 inches from heat until softened and charred, 10 to 15 minutes.
Meanwhile, toss together lettuce, radishes, chopped onion, and half of
tomato mixture in a blender along with one or both roasted serranos (to
taste) and 1 teaspoon salt until smooth(use caution when blending hot
foods). Transfer purée to a bowl and stir in chicken, remaining
cilantro, and salt to taste.
remaining 1/2 cup 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
tortillas thickly with heated refried beans, then top with chicken
mixture. Slice avocado over tostadas and dollop with crema.
lettuce mixture on top and sprinkle with cheese.