Black Bean-and-Chicken Tostadas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Quail and turkey were the pre-Columbian favorites. For convenience, we've substituted chicken, even though it was introduced later by the Spanish. Ingredients:
1 tablespoon chili powder |
1/2 teaspoon salt |
4 (4-ounce) skinned, boned chicken breast halves |
cooking spray |
6 (6-inch) corn tortillas |
1 (15-ounce) can black beans, drained |
1 tablespoon dried-chile purée |
3/4 cup tomatillo purée |
1/3 cup chopped green onions |
Directions:
1. Preheat grill or broiler.
2. Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely chop.
3. Preheat oven to 350°.
4. Place tortillas directly on middle rack in oven. Bake at 350° for 7 minutes (tortillas should be slightly pliable). Mash beans in a microwave-safe bowl to desired consistency; stir in Dried-Chile Purée. Microwave at high 30 seconds or until hot. Divide bean mixture evenly among tortillas; top with chicken. Spoon 2 tablespoons Tomatillo Purée over chicken; sprinkle each with about 1 tablespoon onions.
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