Chicken Tostadas

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Crispy Tortillas: 

Vegetable oil for frying

6 white corn tortillas

Kosher salt for sprinkling

Chicken:

3 cups cooked shredded chicken

1/3 cup freshly squeezed lime juice

1/4 cup olive oil

1/4 cup chopped fresh coriander (cilantro) 

Kosher salt and freshly ground black pepper

Tostadas:

Refried Beans, warm, recipe follows

3 ounces Monterey Jack cheese, shredded (about 1/2 cup)

1/2 head iceberg lettuce, cored and shredded

1 Hass avocado, thinly sliced or Guacamole, recipe follows

2 cups Salsa Cruda, recipe follows

1/2 cup sour cream

1 scallion, thinly sliced

12 fresh coriander (cilantro) leaves

Refried Beans:

2 tablespoons olive oil

1/4 medium Spanish onion, finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

4 cloves garlic, minced

One 15.5-ounce can pinto beans (with liquid), mashed

1/4 teaspoon kosher salt

Freshly ground black pepper

Salsa Cruda:

2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped

1/4 medium onion, finely chopped (about 3 tablespoons)

1/4 jalapeno, seeded and minced

2 tablespoons chopped fresh coriander (cilantro)

1 teaspoon kosher salt

Freshly ground black pepper