Transplanted Taste Buds: Cinco de Mayo

Monday is Cinco de Mayo and if you're not up to braving the crowds that will inevitably be out and about this week’s recipe is for you. It's everything you'd want in a Cinco de Mayo dinner-hot, crispy tortillas, soft refried beans, limey chicken and the fresh taste of salsa and guacamole. The only thing missing is a margarita and a sombrero.

Those you'll have to take care of yourself...

For more of Lisa's recipes visit her blog Transplanted Taste Buds. Recipe from Food Network Kitchens. Picture from Wikimedia Commons.

Chicken Tostadas

Crispy Tortillas:
Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling

Chicken:
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper

Tostadas:
Refried beans, warm
1/2 cup Monterey Jack cheese, shredded
1/2 head iceberg lettuce, cored and shredded
1 Avocado, thinly sliced or guacamole
2 cups salsa
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh Cilantro leaves

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.

**Note: If you do not want to fry the tortillas, you can brush them with oil and bake them until crispy, about 8-10 minutes. Also note that they are yummier when they are fried.

To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.

To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.

Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves.

Serve immediately.