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1. Heat the broiler to high. Place the tomatillos, jalapeño, white onion and garlic on a rimmed baking sheet and broil 5 to 6 minutes per side, until blistered and charred in spots and the tomatillos are soft.
8 pieces Tomatillos,
1 pieces Jalapeño,
0.5 pieces White onion,
2 clove Garlic
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2. Transfer the charred vegetables with any juices to a blender. Add the cilantro, the juice of 1 lime and half the salt, then pulse into a slightly chunky salsa. Taste and adjust with more salt or lime.
0.5 cup Fresh cilantro,
1 pieces Lime,
0.5 tsp Salt
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3. Lower the oven to 220°C (425°F) with the rack in the middle. Brush both sides of the corn tortillas lightly with the vegetable oil, arrange in a single layer on two baking sheets and sprinkle with a pinch of salt.
8 pieces Corn tortillas,
1 tbsp Vegetable oil,
1 tsp Salt
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4. Bake 5 minutes, flip, and bake another 4 to 6 minutes until golden, crisp and rigid. Cool on the pan, where they will crisp further.
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5. Warm the shredded chicken in a skillet over medium heat with the cumin, Mexican oregano and 0.5 cup of the salsa verde for 3 to 4 minutes, until heated through and lightly saucy. Season with the remaining salt and a squeeze of lime.
0.5 pieces Lime,
0.5 tsp Salt,
3 cup Cooked leftover chicken, shredded,
0.5 tsp Ground cumin,
0.5 tsp Mexican oregano
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6. Warm the refried black beans in a small pot or the microwave until spreadable, then spread a thick layer over each tostada.
1 cup Refried black beans
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7. Top each tostada with the warm chicken, a spoonful of salsa verde, shredded romaine, radishes and avocado slices. Drizzle with the Mexican crema, sprinkle with the cotija cheese, and serve immediately with the remaining lime cut into wedges.
0.5 pieces Lime,
3 cup Romaine lettuce, finely shredded,
4 pieces Radishes, thinly sliced,
1 pieces Avocado, sliced,
4 tbsp Mexican crema,
0.5 cup Cotija cheese, crumbled
