INGREDIENTS For the spicy chicken topping: 1/4 cup kosher salt, plus more to taste 2 pounds skinless, bone-in chicken thighs 1 (28-ounce) can whole tomatoes, drained 3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon Pinch of ground cloves 1 medium white onion, diced 4 garlic cloves, crushed 4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional) For the tostadas: 16 small corn tortillas or store-bought crispy tostada shells Vegetable oil (for frying; if needed) Kosher salt (if needed) 1 1/2 cups Creamy Black Bean Spread Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving) Special Equipment A candy or deep-fry thermometer PREPARATION Make the spicy chicken topping: Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones. Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth. Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8–10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer. Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed. Assemble the tostadas: If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt. Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature. Do Ahead Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
INGREDIENTS CHIPOTLE TACO MEAT 1 teaspoon vegetable oil 1 pound ground beef 1/2 yellow onion, diced 2 cloves garlic, minced 1 ripe plum tomato (about 2 ounces), seeded, cored, and diced 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon cayenne 1 canned chipotle chile in adobo, minced, or 1/2 teaspoon chipotle chile powder 1 teaspoon masa harina or cornmeal Salt and black pepper 1 tablespoon fresh lime juice GUACAMOLE 1 avocado, peeled and pitted 1 jalapeño, stemmed, seeded, and finely diced 2 tablespoons chopped fresh cilantro 1 clove garlic, minced Pinch of ground cumin 1 teaspoon fresh lime juice CRAZY NACHOS Vegetable oil, for frying 4 corn tortillas, quartered 1/3 cup refried beans 2 cups (8 ounces) shredded cheddar cheese 1 cup sour cream 2 whole pickled jalapeños, cut into 16 slices Salsa, for serving PREPARATION To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the garlic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oregano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat. To make the guacamole, mash the avocado until smooth. Stir in the jalapeño, cilantro, cumin, and lime juice. Adjust seasonings and add salt to taste. To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt. Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese. Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice. Serve warm, with salsa on the side.
INGREDIENTS For Pico de Gallo: 1 pint grape tomatoes, quartered 1/2 cup chopped white onion 1 tablespoon lime juice, or to taste 2 teaspoons minced fresh Serrano chile, or to taste 1/4 cup chopped cilantro Salt Freshly ground pepper For Tacos: 2 large garlic cloves, finely chopped 1 tablespoon olive oil 1 lb purslane, including tender upper stems, chopped (about 6 cups) 8 fresh corn tortillas 2 avocados 1/2 cup crumbled cotija cheese (about 3 ounces), or to taste cilantro sprigs and lime wedges for serving PREPARATION Make Pico de Gallo: Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos. Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain. Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel. Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt. Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.
