Chicken and Black Bean Tostadas

Chicken and Black Bean Tostadas
Cook Time : 18 minuts
Ingredients

• 1/4 cup canola oil, plus more for frying
•  4 corn tortillas, preferably white
• Kosher salt
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/4 cup low-sodium chicken broth
• Freshly ground pepper
• 1 clove garlic, minced
• 1 tablespoon ancho chili paste or adobo sauce (from a can of  chipotles in adobo)
• 1/4 cup fresh lime juice
• 2 teaspoons brown sugar
• 2 cups finely shredded green or red cabbage
• 1 bunch radishes (about 6), julienned
• 1/2 bunch fresh cilantro, roughly chopped
• 1/2 cup sour cream
• 1/2 rotisserie chicken, skinned and shredded into large pieces

Read More >>
Directions

1. Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
2. Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
3. Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.

Top each tortilla with beans, chicken, cabbage salad and sour cream
source : food network magazine