This great recipe comes from the July 2008
magazine (RIP). This recipe is simple to prepare and quick to make. What did we ever do before rotisserie chickens?
1 medium white onion
1 lb. tomatoes. quartered
2 large garlic cloves
1 or 2 fresh Serrano chiles, stemmed
1/2 cup plus 2 Tbsp. vegetable oil, divided
3 cups shredded iceberg lettuce
1/2 cup chopped cilantro, divided
1 rotisserie chicken, meat coarsely chopped (4 cups)
6 (6-inch) corn tortillas
1 (1-lb) can refried beans, heated
1 avocado, halved, pitted, peeled and sliced
1/2 cup Mexican crema or sour cream
1/4 cup crumbled queso anejo( I used grated mont. jack instead)
Cut half of onion into 3/4 inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic and whole chiles with 2 Tbsp. oil in a 4-sided sheet pan, spreading in 1 layer. Broil 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss lettuce, radishes, chopped onion and half of cilantro.
Puree tomato mixture in blender with 1 tsp. salt until smooth. transfer to a bowl and stir in chicken, remaining cilantro and salt to taste.
Heat remaining 1/2 cup oil in a heavy medium skillet over medium -high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and immersing with tongs, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
Spread with heated beans and top with chicken mixture. Top with sliced avocados and crema. Mound with lettuce mixture and sprinkle with cheese.