Tostadas belong in the taco family but are baked or fried flat instead of folded over. They make a perfect raft for melted cheese, tangy chipotle black beans and shredded chicken. Serve it with a creamy green aji verde sauce and crunchy slaw to bring it all together for a Mexican taste bomb. See front cover of the book for a photograph of this dish.
Allow the chicken to cool for 10 minutes, then shred and put the meat in a bowl. Pour the Mexican salsa over the chicken and toss together. Season with salt and pepper and transfer to a frying pan to reheat later.
Heat the oil in a large frying pan. Add the garlic and sauté over medium heat for a few minutes until golden. Add the beans and heat through for a few minutes. Add the vinegar, cumin and a good teaspoon of salt. Cook for a further 2 minutes or until the liquid is reduced by half. Add the soft brown sugar and chipotle purée and stir. Let the mixture cook for another 5 minutes and then remove from heat.
Make the tostadas just before eating. Brush both sides of the tortillas with the vegetable oil. Spread them in a single layer on two baking trays.
While the tortillas are cooking, reheat the chicken in a frying pan over low heat until warmed through.
Serve the warm tostadas topped with a big spoonful of beans, chicken, creamy aji verde sauce and the crunchy slaw. Serve Mexican hot sauce separately and provide plenty of napkins.
© 2015 All rights reserved. Published by Murdoch Books.