This delicious recipe is a quick weekday — or weekend – meal for everyone. Mix up the toppings to your liking — and enjoy the layers of flavor, that are crunchy, creamy and luscious.
- 1 medium onion
- 1 lb tomatoes, quartered
- 2 large garlic cloves
- 1 or 2 serrano chiles, stemmed
- 1/2 cup, plus 2 Tbsp vegetable oil (divided)
- 3 cups shredded lettuce
- 3 – 6 large radishes
- 1/2 cup cilantro
- 4 cups, cooked and shredded chicken
- corn tortillas
- 1 can black or refried beans, heated
- 1-2 avocados, sliced
- optional toppings: sour cream, shredded or crumbled cheese of choice, salsa, lime wedges
Preheat the broiler. Cut half the onion into 3/4-inch wedges; chop remainder of onions. Toss onion wedges with tomatoes, garlic, and whole chilis with 2 Tbsp oil, and broil in oven on a sheet pan, until softened and charred, about 10-15 minutes.
While broiling, toss together lettuce, radish, chopped onion and half of the cilantro,
Puree the tomato mixture in a blender and add 1 tsp salt, until smooth. Transfer to a boil and stir in the chicken, remaining cilantro and add salt to taste.
To fry the tortillas, heat 1/2 cup oil in a heavy skillet over medium-high heat. Fry tortillas, one at a time, turning over and pressing down with tongs to immerse. Fry until golden brown, about 60 seconds. Drain briefly.
Spread tortillas with refried or black beans, top with chicken, then lettuce mixture followed by any other optional toppings.
