Ingredients
1 cup vegetable oil, for frying
6 to 12 small corn tortillas
Tomatillo Chicken
Cabbage-Pepper Slaw
Refried Black Beans
Sour cream, for serving
Cilantro leaves, for serving
Cherry tomatoes, quartered, for serving
Grated queso fresco, for serving
Grated Monterey Jack cheese, for serving
Lime wedges, for serving
Preparation
Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.
To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.
