Monday, August 1, 2011

What I want to eat when it's freakin hot outside!

Today, it's 97°, with a heat index of 106°!!!! Ick!  I'm so sick of the heat and the dreaded question of "What's for dinner?"  At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's Mexico One Plate at a Time. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version, simplifies things by buying packaged tostada shells, a rotisserie chicken, using my favorite salsa, and a couple more tweaks. In fact, this is so fast, that I pull this out when I'm in a pinch for time.


Black Bean-Chicken Tostadas with Salsa and Tangy Romaine

One package tostada shells (I like Charros brand)
2 tablespoons canola oil
1 medium white onion, chopped
3 garlic cloves, minced
1, 15oz can black beans or frijoles negros, drained
Kosher salt
2 cups shredded chicken (use a store bought rotisserie)
3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for!)
1 cup or so of your favorite salsa (I like a tomato/jalapeno type for this recipe)
1/2 cup crumbled queso fresco, cotija, or even shredded cheddar
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 cups loosely packed, thinly sliced romaine
chopped tomatoes and cilantro for garnish

For the beans:
In a medium saucepan, heat the 2 tablespoons canola oil over medium heat.  When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes.  Add the garlic until you can smell it (about a minute, no more).   Then add the beans.  Using a potato masher, mash the beans until they are soft and creamy.  Add a little water, if necessary.  Don't worry about lumps.  It should be lumpy but still smooth.

For the tangy romaine:
Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.

To serve family style (or you can plate to make it more special):
Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese. 

To assemble:
Take a tostada shell and spread the bottom with the delicious black beans.  Top with some chicken, romaine, salsa, crema or sour cream, and cheese.  Garnish with the tomatoes and cilantro.  Enjoy and don't forget to tell your kids to lean over their plate!!!

3 comments:

  1. lol, that was so funny and it sounds great!

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  2. Wow this was really quick and easy and my family loved it! Thanks robin!

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