Chicken and Black Bean Tostadas

Ingredients

• For the chicken:
• 2 boneless skinless chicken breasts (3/4 to 1 pound total)
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper
• Optional for flavoring the poaching liquid: whole peppercorns, sprigs of fresh thyme or oregano, bay leaves, whole garlic cloves or halved shallots, and lemon slices
• For the chipotle dressing:
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lime juice (from about 1 lime)
• 1 teaspoon pureed chipotles in adobo sauce (optional)
• 1 tablespoon minced shallots
• For the cilantro crema:
• 1 teaspoon lime juice
• 1/2 cup sour cream
• 2 tablespoons minced cilantro leaves
• For the tostadas:
• Vegetable or canola oil for pan frying
• 4 6-inch corn tortillas (or tortillas with a blend of flour and corn such as La Tortilla Factory 50/50 )
• 1 teaspoon minced garlic
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1 heart of romaine, thinly sliced crosswise into slivers (about 4 cups)
• 1/2 cup diced plum tomato
• 1 ripe avocado, peeled and cubed
• 1/2 cup shredded cheddar or Mexican blend cheese, or crumbled cotija cheese

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