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Spicy Chicken Tostadas

6 corn tortillas
vegetable oil for frying
1 pound of skinned boned chicken breast or thigh, cut into strips or small pieces
1 cup of chicken bouillon
2 garlic cloves, finely chopped
14 ounces or refried or canned Mexican beans
a large pinch of ground cumin
2 cups of grated cheese
1 tablespoon of chopped cilantro
2 ripe tomatoes, diced
a handful of crisp salad greens, such as romaine or iceberg, shredded
4 - 6 radishes, diced
3 scallions, sliced thinly
1 ripe avocado, pitted, diced or sliced and tossed with lime juice
sour cream
1 - 2 canned chipotle chilies in adobo marinade, cut into thin strips

To make tostadas, cook the tortillas in a small amount of oil in a nonstick pan until crisp.

Put the chicken in a pan with the bouillon and garlic. Bring to a boil, then reduce the heat and cook for 1 - 2 minutes until the chicken begins to turn opaque.

Remove the pan from the heat and let the chicken steep in its hot liquid to cook through.

Heat the beans, adding a little water if necessary. Mash or blend in a food processor to form a smooth puree. Add the cumin and keep warm.

Reheat the tostadas under a preheated broiler, if necessary. Spread the hot bean puree on the tostadas, then sprinkle with the grated cheese. Lift the cooked chicken from the liquid, drain well, and divide between the tostadas. Top with the cilantro, tomatoes, salad greens, radishes scallions, avocado, sour cream and a few strips of chipotle. Serve the tostadas immediately. Serves 4- 6

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