From Martha Stewart Living

Distributed by The New York Times Syndicate

Grilled Chicken Tostadas with Tomatillo-Cilantro Dressing

Preparation time: 55 minutes

Servings: 10 to 12

12 ounces tomatillos, husked, rinsed and dried

1⁄2 medium white onion, cut into 4 wedges

3 cloves garlic, peeled

2 jalapeños, stems removed

1 bunch cilantro

1⁄4 cup low-sodium chicken broth

1 tablespoon fresh lime juice, plus wedges for serving

Kosher salt and freshly ground pepper

1 pound boneless, skinless chicken thighs

1 tablespoon safflower oil

Smashed Kidney Beans (see recipe below), for serving

Tostada shells, sliced avocado, Mexican crema or sour cream, and shredded red or green cabbage, for serving

1. Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic and jalapeños in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice and 3⁄4 teaspoon salt. Purée until smooth.

2. Season chicken with salt and pepper. Return skillet to medium‐high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.

3. Spread 2 tablespoons smashed beans onto each tostada sh ell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa and more cilantro; serve with lime wedges.

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