Chicken Tostadas

Ingredients

• 1 medium white onion
• 1 lb tomato, quartered
• 2 large garlic cloves
• 1-2 fresh serrano chilies, stemmed (if you like heat add more)
• 1/2 cup vegetable oil, plus
• 2 tablespoons vegetable oil, divided
• 3 cups shredded iceberg lettuce
• 6 large radishes, halved and sliced
• 1/2 cup chopped fresh cilantro, divided
• 1 rotisserie-cooked chicken, meat coarsely shredded (4 cups)
• 6 (6 inch)  corn tortillas
• 1 (1 lb) can refried beans, heated (or use black beans)
• 1 avocado, halved, pitted, and peeled
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled queso anejo (aged white cheese, also called cotija) or ricotta salata

Directions

1. 1

   Preheat broiler.

2. 2

   Cut 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.

3. 3

   Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.

4. 4

   Purée 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.

5. 5

   Heat 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 plates.

6. 6

   Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

7. 7

   Mound lettuce mixture on top and sprinkle with cheese.