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Peggy's Special Recipe

Name: Mitla Cafes Peggy's Special Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 count all-purpose flour tortillas (8-inch); 1 cups vegetable oil (for frying); 1 tsp kosher salt; 2 cups canned pinto beans (or refried beans); 1 tbs olive oil; 1 tsp ground cumin; 1 tbs fresh lime juice; 0.5 tsp salt; 1 lbs boneless skinless chicken thighs (or breasts); 1 cups chicken broth; 1 tsp chipotle in adobo (minced); 0.5 tsp smoked paprika; 2 cloves garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil; 2 count roma tomatoes (diced); 0.25 cups red onion (finely chopped); 0.25 cups fresh cilantro (chopped); 0.5 count jalapeño (seeded & minced, optional); 1 count lime (zested and juiced); 0.5 tsp sea salt; 0.5 cups sour cream or Mexican crema; 2 tbs mayonnaise; 1 tsp hot sauce (optional); 0.5 cups cotija cheese (crumbled) or shredded Monterey Jack; 2 cups shredded iceberg lettuce (or cabbage); 1 count avocado (sliced); 0.5 cups pickled red onions (optional); 0.25 cups fresh cilantro leaves

Inspired by Mitla Cafe

Time45m

Serves6

Crisp Flour Tortilla Tostada Suprema

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Ingredients

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Tostada Shells

6 count all-purpose flour tortillas (8-inch)

1 cups vegetable oil (for frying)

1 tsp kosher salt

Refried Beans & Base Spread

2 cups canned pinto beans (or refried beans)

1 tbs olive oil

1 tsp Ground cumin

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

Protein (Choice — Chicken Shredded shown)

1 lbs boneless skinless chicken thighs (or breasts)

1 cups Chicken broth

1 tsp chipotle in adobo (minced)

1/2 tsp Smoked paprika

2 cloves Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs olive oil

Fresh Toppings & Salsa

2 count roma tomatoes (diced)

1/4 cups Red onion (finely chopped)

1/4 cups fresh cilantro (chopped)

1/2 count jalapeño (seeded & minced, optional)

1 count lime (zested and juiced)

1/2 tsp sea salt

Creamy Drizzle & Cheese

1/2 cups sour cream or Mexican crema

2 tbs Mayonnaise

1 tsp hot sauce (optional)

1/2 cups cotija cheese (crumbled) or shredded Monterey Jack

Garnishes

2 cups shredded iceberg lettuce (or cabbage)

1 count avocado (sliced)

1/2 cups pickled red onions (optional)

1/4 cups Fresh cilantro leaves

1/4 tsp freshly ground black pepper

Method

Tostada Shells

Fry the tortillas

Pour vegetable oil into a heavy skillet to a depth of about 1/8–1/4 inch and heat over medium-high until shimmering (about 350°F or when a small piece of tortilla sizzles). Working in batches, place one tortilla in the oil and fry 45–60 seconds per side until golden and crisp. Use tongs to hold the tortilla flat so it cooks evenly. Transfer to a paper towel-lined rack and immediately season both sides with kosher salt. Let cool and crisp while you prepare fillings.

Refried Beans & Base Spread

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the canned pinto beans (or pre-made refried beans), cumin and 1/2 tsp salt. Cook, stirring, 3–4 minutes until warmed through. Mash the beans smooth with a potato masher or the back of a spoon; if too thick, add 1–2 tablespoons water. Stir in lime juice, taste and adjust seasoning. Keep warm.

Protein (Shredded Chicken)

Season the chicken thighs with 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika and minced garlic. Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Brown chicken 2 minutes per side, then add chicken broth and minced chipotle. Reduce heat to low, cover and simmer 12–15 minutes or until cooked through (internal temperature 165°F). Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pan, cook off any excess liquid over medium heat for 1–2 minutes so the flavors concentrate. Taste and adjust salt or chipotle for desired heat.

Fresh Toppings & Salsa

Combine diced roma tomatoes, chopped red onion, chopped cilantro, minced jalapeño (if using), lime zest and juice, and 1/2 tsp sea salt in a bowl. Toss gently and let sit 5–10 minutes to marry flavors. Taste and adjust seasoning.

Creamy Drizzle & Cheese

In a small bowl whisk together sour cream (or crema), mayonnaise and hot sauce until smooth. If you prefer a thinner drizzle, add 1–2 teaspoons of water or lime juice. Transfer to a squeeze bottle or spoon for assembly. Crumble or grate cotija (or shred Monterey Jack) and set aside.

Assembly & Garnish

To assemble each tostada: place a fried tortilla shell on a plate. Spread about 3 tablespoons of the warm refried beans evenly over the shell, leaving a 1/4-inch border. Pile 1/4–1/3 cup shredded chicken on top of the beans. Add a small handful (about 1/3 cup) of shredded lettuce or cabbage, then spoon 2–3 tablespoons of the fresh tomato-cilantro salsa over the chicken. Drizzle the creamy sauce over the top (about 1–2 tablespoons). Sprinkle with 1–2 tablespoons crumbled cotija or shredded cheese. Add avocado slices and a few pickled red onions if using. Finish with a sprinkle of fresh cilantro leaves and a crack of black pepper.

Serve immediately while shells are crisp. Tostadas can be eaten with a fork and knife or folded carefully to pick up. Leftover components (beans, chicken, salsa, crema) refrigerate separately up to 3 days; re-crisp tortillas in a 350°F oven for 4–6 minutes.