Right here’s every little thing you would also presumably want for your chicken tostadas (and then some): smoky, enthralling tomato salsa, bacon-y refried beans, and a smattering of cilantro and cheese. Utilize skin-on, bone-in, chicken breasts—they’re juicier and more flavorful than their skinless, boneless counterparts—and whilst you happen to determine out gentle warmth, decrease the adobo sauce to 1 tablespoon. Leftovers preserve simplest kept one by one and assembled whilst you happen to’re ready to eat.
Tostadas are infinitely versatile. Within the summer, when the grill is fired up, we like Runt Tostadas with Herbed Mojo de Ajo Slaw. And, whilst you happen to’re craving crispy tostadas apt whilst you happen to wake up, this vegetarian recipe with beets is topped with fried eggs for a Texas-vogue breakfast taco feel.
Editor’s rate: This recipe was as soon as in the beginning published on September 29, 2019.
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Makes 8 (4–6 servings)
medium white onion
7-oz. can chipotle chiles in adobo
15-oz. can fire-roasted tomatoes
Tbsp. chili powder
skin-on, bone-in chicken breasts (about 1½ lb. total)
oz. smoked bacon
15-oz. cans sad beans
oz. queso fresco
First, prep the enthralling tomato sauce: Peel and finely prick 1 medium white onion; establish aside ½ cup for serving. Transfer half of of closing chopped onion to a gigantic saucepan (you’ll utilize the the rest of the onion for the beans). Peel and finely prick 4 garlic cloves. Transfer to saucepan. Finely prick 1 chipotle chile and transfer to saucepan. (It is probably going you’ll retailer any closing chiles for my fraction within the freezer to make utilize of for later.)
Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce (utilize 1 Tbsp. whilst you happen to are sensitive to warmth) to saucepan, high-tail to combine, and elevate to a boil over medium-high warmth. Nestle 2 skin-on, bone-in chicken breasts into combination, decrease warmth to medium-low, and elevate liquid to a simmer. Quilt saucepan and cook dinner till chicken is cooked by and shreds without effort with two forks, 25–35 minutes.
Within the intervening time, make the beans: Sever 4 oz. smoked bacon into thin strips about ¼” wide and transfer to a gigantic skillet. Add closing chopped onion and cook dinner over medium warmth, stirring as soon as in a while, till full has rendered, bacon is crispy, and onion is browned and comfortable, 8–10 minutes.
Extend to medium-high and add 2 15-oz. cans sad beans and their liquid (that is apt—don’t drain them!). Negate to a boil and cook dinner, stirring as soon as in a while, till liquid is diminished a minute little bit of, about 5 minutes.
Utilizing a potato masher (or a wooden spoon, whilst you happen to are in a pinch), fracture beans till almost no total beans stay and combination is thick, tender, and creamy, just like the consistency of bitter cream. Capture from warmth, taste and season with salt if indispensable, and let cool a minute little bit of; the refried beans will thicken as they sit down.
When chicken is executed cooking, utilize tongs to transfer to a plate and let cool a minute little bit of. While chicken cools, lengthen warmth to medium-high and simmer sauce, uncovered and stirring as soon as in a while, till it appears to be like a thick and corpulent salsa, about 5 minutes. Let cool a minute little bit of in pan.
Capture skin from chicken breasts and separate meat from bones; discard skin and bones. Shred meat into cramped items and transfer to a medium bowl. Pour warmth salsa over chicken, season with 1½ tsp. salt, and toss to coat.
Assemble your tostadas: Utilize your fingers to collapse 4 oz. queso fresco into cramped items (regarding the dimensions of dried lentils).
Unfold about ⅓ cup refried beans over 1 tostada. High with about ½ cup chicken tinga.
Repeat with as many tostadas as you think you’ll eat (the separate ingredients will preserve nicely within the fridge). High with queso fresco, cilantro, and reserved chopped onion.