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Chef Rick Martinez makes easy rotisserie chicken tostadas served with refried beans, queso fresco, cilantro, onions + lime.
Rick, a James Beard-nominated cooking show host and acclaimed food writer, explains that dried chiles are a quintessential ingredient in Mexican cuisine. Lots of people use chile powder or store-bought paste, and they are convenient, but dried chiles are how you get the real flavor of Mexico. The guajillo, which is the key to this dish, is a good "starter" chile: it's very mild and easy to use. You just stem it and take the seeds out.
You can serve the tostadas with Rach's Refried Beans or your favorite version.
In a large skillet, bring the onions, chiles, tomatoes, garlic, oregano, coriander, cumin, peppercorns, salt and ½ cup water to a boil over medium-high heat. Reduce to a simmer, cover and cook on medium-low until the chiles and onions are very tender, about 20 minutes.
Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth. Set the sauce aside.
Remove the skin from the chicken and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and transfer to a medium bowl. Pour the sauce over the chicken and toss to coat. Season with salt, if necessary.
To serve, spread refried beans over a tostada, then top with chicken and desired toppings.