Ingredients
- 1 medium white onion
- 1 tomatoes, quartered
- 2 large garlic cloves
- 1 or 2 fresh serrano chiles, stemmed
- 1/2 cup plus 2 tablespoons vegetable oil, divided
- 3 cups shredded iceberg lettuce
- 6 large radishes, halved and sliced
- 1/2 cup chopped cilantro, divided
- 1 rotisserie chicken, meat coarsely shredded (4 cups)
- 6 (6-inch) corn tortillas
- 1 (1-lb) can refried beans, heated
- 1 avocado, halved, pitted, and peeled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup crumbled queso añejo (aged white cheese, also called cotija) or ricotta salata
Description
Once A Way To Make Use Of Stale Tortillas, Tostadas Are So Good That It Wasn’t Long Before People Simply Started Using Fresh Tortillas.
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