Ginger Scallion Chicken Tostadas
Written by Amani AliMy introduction to the tostada came from Taco Bell, as a kid. Taco Bell was part of our dinner rotation and I would often order the tostada. It was refried beans served on a crunchy tortilla, covered in lettuce, tomato, and shredded cheese, that I doused in mild sauce. I have since eaten and cooked better tostadas, but that Taco Bell version is a core food memory.
A tostada is a deep-fried tortilla, usually corn. I have always prepared it with corn tortillas or premade tostadas, but this time, I used flour tortillas because that’s what I had on hand. You can buy premade tostadas at most grocery stores (in this area). Taco Bell’s version is vegetarian, leading with refried pinto beans. No matter the protein, the beans are essential because they bind everything to the tortilla. This recipe uses mashed black beans.
I make my nostalgic dish a few times a year and it’s always a little different. This time, I chose chicken because it pairs beautifully with Chef Sarah Germany’s ginger scallion mash. The ginger scallion mash is a new product, made with green ginger. Fragrant, pungent, and a powerful flavor aid that adds brightness to anything. To me, it is reminiscent of a Thai green curry paste. It’s an ideal marinade for chicken or fish. It also makes a lovely dressing or vinaigrette when mixed with vinegar, oil, or water. I use the ginger scallion mash as a marinade and dressing in this recipe.
This recipe makes 4-6 tostadas.
Ginger Scallion Chicken Tostada with Black Beans
Ingredients:
Tortillas:
Premade tostadas
or
Corn or flour tortillas
Oil
Beans:
28 oz can of black beans
1 tbsp CSG shiso mash
2 tbsps tomato paste
1 tbsp of minced garlic or four cloves of garlic
1 tbsp of brown sugar
1/4 lime
Salt and pepper to taste
Chicken:
4 boneless, skinless chicken thighs
½ cup CSG ginger scallion mash
Dressing:
¼ cup CSG ginger scallion mash
3 tbsp water
1 tbsp olive oil
Toppings:
Lettuce
Tomato
Avocado
Shredded cheese
Sour cream
Cilantro
Steps:
Marinate the chicken thighs in the ginger scallion mash for at least 30 minutes.
Cook the chicken on a parchment-lined sheet tray in a 350 degree oven until cooked through, about 30 minutes, depending on the size of the thighs.
Open the can of black beans and pour them into a pot with the aromatics (leave the lime to squeeze at the end). Simmer the beans for 5 minutes then mash them with a fork or potato masher.
Cook your tortillas. If you purchased premade tostadas, skip this step.
For corn tortillas, deep fry them in a medium saucepan. Fry them, flipping once halfway through cooking, until they are crispy, not chewy. If they are chewy, cook them longer. They should snap easily when you apply pressure.
For flour tortillas, brush both sides lightly with neutral oil then place them flat over an oven rack at 350 degrees. Heat the tortillas for 4-6 minutes, or until they are browned. Turn them over once halfway through cooking.
Prepare the toppings. Chop lettuce into thin strips, dice the tomato, and slice the avocado.
Mix the dressing ingredients in a container with a lid then shake vigorously to combine.
Cover the lettuce and tomatoes in dressing and mix well.
Dice the chicken.
Assemble the tostadas.
Here is how you assemble your tostadas:
Spread a layer of black beans on the tostada
Add lettuce and tomato
Add chicken
Add additional toppings (cilantro, avocado, cheese, and sour cream)
I hope you enjoy this bite of nostalgia as much as I do.
Nutrition Nook:
Ginger is a spice that was first cultivated in China around 4000 years ago. While the US and Western countries mainly use ginger in sweet preparations, the rest of the world uses it medicinally to “harmonize the stomach” with its anti-nausea and anti-inflammatory properties.
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