Chicken Tostadas with Pasilla Chile, Pinto Bean Cream, Roasted Squash, and Lime-Pickled Red Onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a sheet pan and toss with 1 tablespoon vegetable oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, place the red onion in a bowl with the lime juice, sugar, and 1/4 teaspoon salt. Mix and let stand for 15 minutes so it softens and lightly pickles.

3. 3

   Heat a skillet or griddle over medium heat. Lightly toast the dried pasilla chiles for 20 to 30 seconds per side, being careful not to burn them. Transfer to a bowl of hot water and soak for 10 minutes until softened.

4. 4

   In the same skillet, roast the tomatoes, half of the white onion, and 2 garlic cloves for 8 to 10 minutes, turning them, until charred in spots and softened.

5. 5

   Blend the soaked pasilla chiles, roasted tomatoes, half of the roasted white onion, 2 roasted garlic cloves, dried oregano, 1/2 teaspoon ground cumin, 120 ml / 1/2 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

6. 6

   Heat 1 tablespoon vegetable oil in a skillet over medium heat. Pour in the blended sauce and cook for 5 to 7 minutes, stirring, until slightly thickened. Add the shredded chicken, mix well, and cook 5 minutes more, adding a splash of chicken broth if you need to loosen the sauce.

7. 7

   For the pinto bean cream, heat the remaining 1/2 tablespoon vegetable oil in a small saucepan. Sauté the remaining chopped white onion and the last garlic clove for 2 minutes. Add the pinto beans, 120 ml / 1/2 cup chicken broth, 60 ml / 1/4 cup Mexican cream, and a pinch of salt. Cook for 4 minutes, then blend or mash until thick and spreadable.

8. 8

   Spread each corn tostada with a layer of pinto bean cream. Top with the pasilla chicken, roasted squash, and lime-pickled red onion.

9. 9

   Finish each tostada with crumbled queso fresco, the remaining Mexican cream, chopped fresh cilantro, and avocado slices. Serve immediately to keep the tostadas crisp.