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1
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches.
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2
Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes.
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3
Using tongs, transfer to a paper towel-lined pan and sprinkle with salt.
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4
Set aside.
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5
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste.
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6
Cover with plastic wrap and set aside.
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7
To assemble the tostadas: Preheat the broiler.
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8
Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese.
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9
Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds.
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10
Divide the tortillas among 6 plates.
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11
Evenly mound the chicken on each tortilla and top with the lettuce.
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12
Top each tostada with avocado, salsa, and a dollop of sour cream.
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13
Sprinkle with the scallion and garnish the tostada with the coriander leaves.
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14
Serve immediately.
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15
Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.
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16
Heat the oil in a large skillet over medium-high heat.
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17
Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes.
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18
Add the garlic and cook, until lightly browned, about 1 minute more.
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19
Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes.
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20
Stir in the salt and season with pepper to taste.
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21
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste.
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22
Cover with plastic wrap and set aside.
