Do Ahead - Corn Salsa and Roasted Chicken

Cup of Yum
1. To roast the chicken, preheat your oven to 350°F. Line a baking sheet with foil and place a baking rack on it. Place the chicken breasts on the rack and liberally brush them all over with olive oil, and then sprinkle all over with salt and pepper. Bake for 55 to 65 minutes, or until internal temperature is 165°F. When cool enough to handle, remove the skins, and shred the meat with two forks or your fingers. Set aside or refrigerate (let come to room temperature, or heat in the microwave when ready to serve).
2. Make the corn salsa up to several days in advance. Allow to come to room temperature before serving. (Link to the recipe is in the Ingredients list).

Make the Tostada Shells

1. In a sturdy skillet heat the vegetable oil over medium-high heat, or heat your deep-fryer to 350°F.
2. When the oil is hot enough to make the edge of a tortilla sizzle excitedly, fry the tortillas one at a time by laying a tortilla in the oil, and after about 10 seconds, use tongs to flip it over. Continue to push down in the oil every few seconds. When the bubbling starts to stop and the tortilla has darkened a bit (usually about a minute of frying time), remove it from the oil and drain it on paper towels. Immediately sprinkle a pinch of salt on the hot tortilla.
3. When fried just long enough, they will be completely crisp when cooled. You may need to test a couple at first, and adjust the heat until they cook just right.

Prepare the Beans

1. Heat the pork lard (or bacon grease or vegetable oil) over medium heat in a medium-sized saucepan.
2. Add the onions and sauté, stirring often, until they are soft, about 4 minutes. Add the garlic and sauté until aromatic, about another 30 seconds.
3. Add the drained beans. Using a potato masher, or the back of a large wooden spoon, coarsely mash the beans, mixing in the onion and garlic as you go.
4. Add enough of the reserved liquid to give the beans a spreadable consistency, not too thick, but also not too thin.
5. Taste and season with salt, typically about ½ teaspoon. Cover and set aside.

Prepare the Topping

1. When you are ready to serve, set out the shredded chicken, the crema (or thinned sour cream), corn salsa and cheese.
2. Gently re-heat the beans if necessary.
3. Meanwhile, in a large bowl, mix together the vinegar and olive oil. Toss in the lettuce and season with ¼ teaspoon salt.

Building the Tostadas

1. One by one, layer the tostadas by spreading each fried tortilla with about 2 heaping tablespoons of beans (if too thick, thin with a little water).
2. Spread on two tablespoons of the chicken, then ¼ cup of the dressed lettuce, and then about ¼ to ½ cup of the corn salsa.
3. Drizzle on a little of the crema (or sour cream) and sprinkle generously with the crumbled cheese.
4. Arrange tostadas on a platter and serve at once.