Ingredients
2chicken breasts,(¾ to 1 lb total) boneless, skinless
1tspkosher salt
½tspfreshly ground pepper
whole peppercorns
fresh thyme sprigs,or oregano
bay leaves
whole garlic cloves,or halved shallots
lemon slices
3tbspextra-virgin olive oil
1tbsplime juice,(from about 1 lime)
1tspchipotles in adobo sauce,pureed, optional
1tbspshallots,minced
1tsplime juice
½cupsour cream
2tbspcilantro leaves,minced
vegetable oil,or canola, for pan frying
4corn tortillas,(6-inches), or flour-corn tortillas
1tspgarlic,minced
15ozblack beans,(1 can), drained, rinsed
½tspcumin
1romaine heart,(about 4 cups), thinly sliced crosswise into slivers
½cupplum tomato,diced
1avocado,ripe, peeled, cubed
½cupcheddar cheese,or Mexican blend, shredded, or crumbled cotija cheese
Preparation
Place the chicken breasts, salt, pepper, and any optional flavoring extras in a small pot. Add water to cover by 1 inch and place over medium-high heat.
Cover the pot and bring the chicken to simmer for 8 to 12 minutes until it is cooked through and registers at least 165 degrees F with a digital thermometer. The exact cooking time will depend on the thickness of the chicken breasts.
Remove the chicken from the heat and remove the chicken from the liquid. Scoop out ½ cup of the cooking liquid and set to the side.
When cool enough to handle, shred the chicken into bite-sized pieces.
In a small bowl or container with a lid, combine the olive oil, 1 tablespoon of lime juice, the pureed chipotle in adobo, and shallot.
Taste and season with salt and pepper to taste.
In another small bowl or container, combine the sour cream, 1 teaspoon of lime juice, and the cilantro.
Heat a thin layer of canola oil in a skillet over medium-high heat until a tiny flick of water into the pan sizzles on contact.
Pan-fry the tortillas one at a time, for about 2 minutes on each side until lightly browned and fairly crisp. Add a bit more oil if needed during the frying process. Transfer the tortillas to paper towels as they finish cooking.
Pour off any excess oil from the skillet, leaving a thin film on the bottom of the pan. Return to medium heat.
Stir in the garlic and cumin and sauté for 30 seconds until the seasonings and the garlic starts to turn golden and are fragrant. Add the beans and stir well, then add ¼ cup of the reserved cooking liquid and bring to a simmer.
Simmer for about 5 minutes until the beans are hot and the liquid reduces to a glaze on the beans—if it starts to look dry, add a bit more of the reserved liquid.
Place each of the tortillas on a plate and pile 1 cup of lettuce onto each.
Divide the warm beans equally over the lettuce, then repeat the same process with the chicken, tomatoes, and avocados.
Finally, top the tostadas with cheese and cilantro. Drizzle the dressing evenly over the tostadas and finish with a dollop of crema.
Serve immediately, and enjoy!
