Rosa's Chicken Tostados

[jlazar]

First make the refried beans or buy at the store.

Arnie Tex Frijoles Refritos (Traditional Refried Beans)

Serves: 6
Cook Time: 4-5 hours
Prep Time: 15 min
Ingredients

• 2 1/2 cups dried Casserole pinto beans
• 6 cups water
• 2 strips thick sliced hickory and mesquite smoked bacon finely diced
• 1/2 (1/3 llb) J Bar B salt pork diced
• 2 garlic cloves, peeled
• 2 teaspoons SPG blend
• 1-2 tablespoons lard or beef tallow
• 1/2 teaspoon SPG blend

Directions
This recipe is based on the Arnie Tex pinto bean recipe.

Do not soak beans. Rinse the beans thoroughly under running water and place in a crockpot. Add 6 cups of water and turn on crockpot to high. Cover beans by at least 2 inches of water. Finely dice the bacon and add to the pot. Cut the salt pork in half and add half diced to the pot. Add the SPG and cloves to the pot. Cook on high for 4-5 hours. Stir every hour.

Add about 2-3 cups of hot cooked pinto beans to a frying pan. Add the lard and 1/2 teaspoon of additional SPG blend. Mash the beans and mix the lard to combine.

Cook down to desired consistency. Serve hot.

Rosa's Chicken Tostados

Spicy pulled chicken for tostados or burritos.
Serves: 15
Cook Time: 90 min
Prep Time: 30 min
Ingredients

• 8-10 boneless chicken breasts
• 2 large onions
• 2 large tomatoes
• 1 clove garlic
• 11 ounces chipotle chilies in adobo sauce
• 2 bags Goya Sazon
• 1 tablespoon olive oil
• salt and pepper as needed
• 1 (16-ounce) package sour cream
• 1 package totados
• 2-3 cups Arnie Tex Frijoles Refritos
• 1 package cotija cheese
• 1 package Romaine lettuce
• salsa or salsa verde

Directions
Rub chicken breasts with lemon and place in a large pot. Add an onion cut into eighths. Add 1 teaspoon of salt and 1/2 teaspoon of pepper. Cover with 4 inches of water. Simmer 90 minutes, occasionally skimming the froth.
Remove broth from pot and reserve. Shred chicken finely and return to pot.
In a blender, mix 1/2 onion, 1 large tomato, 1 garlic clove, and 2 bags of Goya Sazon. Blend until mixed, then add chipotle peppers and 1 cup of reserved broth. Blend until watery. Set aside.
In a saucepan, saute 1 large tomato and 1/2 onion in olive oil for two minutes. Add 1 teaspoon of salt and the sauce from the blender. Stir well.
Add all of the sauce to the chicken, stir and heat well. If too dry, add more reserved broth. Heat the Arnie Tex Frijoles Refritos.
To assemble, take one tostado and spread a generous layer of Frijoles Refritos and then a layer sour cream. Add a layer of chicken and sprinkle with Cotija cheese. Cover with Romaine lettuce and salsa, if desired. Serve immediately.

[Sweaty Paul]

This looks like fun!

Quick question for clarification you post in the recipe:
This recipe is based on the Arnie Tex pinto bean recipe.
"Do not soak beans. Rinse the beans thoroughly under running water and place in a crockpot. Add 6 cups of water and turn on crockpot to high.
to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight."

The recipe says not to soak the beans, but, then it says to soak at room temperature for at least 3 hours and up to overnight. My question is cover in the crockpot for 3 hours by at least 2 inches and then turn crockpot to high?

Thanks in advance!

Sweaty!

[jlazar]

Thanks for catching. It was a cut and paste error. I fixed the recipe above. There is no soaking. His recipe has 3 stages of cooking down after the inital cook. Stage 1 does not add lard - the beans are left runny when cooked down. For eating with breakfast and scooping with a tortilla. Stage two adds lard, cooks down to a wet paste used for tostadas/taco as above. Stage 3 adds more lard - cooked down very dry for use on a chalupa. Here is a link: https://www.youtube.com/watch?v=H_lEE5TynVs&t=38

[Sweaty Paul]

Thank you!!