Chicken and Black Bean Tostadas

Ingredients

• 1 tablespoon chiles in adobo sauce canned (from a can of chipotles in adobo)
• 2 teaspoons brown sugar 
• 15.5 ounce black beans drained and rinsed canned
• 0.3 cup canola oil for frying plus more
• 0.5 bunch cilantro leaves fresh roughly chopped
• 1 clove garlic minced
• 1 teaspoon ground cumin 
• 4 servings kosher salt 
• 0.3 cup juice of lime fresh
• 0.3 cup chicken broth low-sodium
• 4 servings pepper freshly ground
• 1 bunch radishes julienned ( 6)
• 2 cups cabbage shredded green red finely
• 0.5  rotisserie chicken cut shredded
• 0.5 cup cup heavy whipping cream sour
• 4  corn tortillas white

Equipment

• bowl
• frying pan
• paper towels
• whisk

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.
2. Drain on paper towels and sprinkle with salt.
3. Cool the oil slightly and discard all but 2 tablespoons.
4. Add the beans and cumin and cook, stirring, 1 minute.
5. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
6. 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.
7. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
8. Top each tortilla with beans, chicken, cabbage salad and sour cream.
9. Photograph by Antonis Achiellos