Chicken and Black Bean Tostadas

Ingredients

• 2 boneless skinless chicken breasts
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper
• Optional for flavoring the poaching liquid: whole peppercorns, sprigs of fresh thyme or oregano, bay leaves, whole garlic cloves or halved shallots, and lemon slices
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lime juice
• 1 teaspoon pureed chipotles in adobo sauce, optional
• 1 tablespoon minced shallots
• 1 teaspoon lime juice
• 1/2 cup sour cream
• 2 tablespoons minced cilantro leaves
• Vegetable or canola oil for pan frying
• 4 6-inch corn tortillas
• 1 teaspoon minced garlic
• 1 can black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1 heart of romaine, thinly sliced crosswise into slivers
• 1/2 cup diced plum tomato
• 1 ripe avocado, peeled and cubed
• 1/2 cup shredded cheddar or Mexican blend cheese, or crumbled cotija cheese

Directions

1. Put the chicken breasts in a small pot with the salt, pepper, and any optional aromatics. Pour in enough water to sit 1 inch above the chicken, then set the pot over medium-high heat.
2. Cover the pot, bring the liquid to a gentle simmer, and cook for 8 to 12 minutes, until the chicken is cooked through and a digital thermometer reads at least 165 degrees F. The thickness of the chicken breasts will decide where you land in that window.
3. Take the pot off the heat and lift the chicken out of the liquid. Measure out 1/2 cup of the cooking liquid and reserve it; the rest can be strained and used elsewhere.
4. Once the chicken has cooled enough to handle, pull it into bite-sized shreds.
5. For the chipotle dressing, add the olive oil to a small bowl or a container with a lid. Stir in 1 tablespoon lime juice, the pureed chipotle in adobo if you’re using it, and the shallot. Taste, then season with salt and pepper to taste.
6. For the lime crema, use another small bowl or container to mix the cilantro and 1 teaspoon lime juice into the sour cream.
7. In a skillet over medium-high heat, warm a thin layer of canola oil until a tiny flick of water hits the pan and sizzles right away. Fry the tortillas one at a time, about 2 minutes per side, until they take on a little color and feel mostly crisp. Add a little more oil during frying if the pan needs it. As each tortilla is done, move it to paper towels.
8. Pour off extra oil from the skillet, so only a light coating remains on the bottom. Set the skillet back over medium heat. Add the garlic and cumin, stirring for 30 seconds, just until the seasonings smell fragrant and the garlic begins to turn golden.
9. Stir in the beans, then pour in 1/4 cup of the reserved cooking liquid and bring everything to a simmer. Let it bubble for about 5 minutes, until the beans are hot and the liquid has cooked down into a glossy coating; if the skillet looks dry, spoon in a little more reserved liquid.
10. Set each tortilla on a plate and mound 1 cup of lettuce on top.
11. Share the warm beans evenly over the lettuce, then do the same with the chicken, tomatoes, and avocados. Finish with the cheese and cilantro, drizzle the dressing evenly across the tostadas, add a dollop of crema, and serve immediately.