Chicken Tostada

8 corn tostada shells

1/4 cup extra-virgin olive oil

1 small yellow onion, chopped

2 (15-ounce) cans black beans, drained and rinsed

3/4 cup water

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

2 cups shredded rotisserie chicken

2 tablespoons salsa, plus more for drizzling

Shredded cabbage, sliced radishes, sliced avocado, pickled red onion, and crumbled queso fresco, for topping

Lime wedges, for serving

Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; arrange tostada shells on baking sheet in a single layer. Set aside.

Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until lightly browned, about 6 minutes. Add beans, and smash into a paste using the back of a wooden spoon. Stir in 3/4 cup water, cumin, garlic powder, salt, oregano, and pepper. Cook, stirring often, until bean mixture is slightly thickened, about 5 minutes. Remove from heat.

Bake tostada shells until lightly toasted, about 3 minutes. Spread 1/3 cup bean mixture evenly over each tostada shell. Toss together chicken and salsa macha in a medium bowl; top tostadas with evenly divided chicken (about 1/4 cup each). Bake tostadas until chicken is heated through, about 3 minutes.

Top tostadas with cabbage, radishes, avocado, pickled onion, and queso fresco; drizzle with additional salsa macha. Serve with lime wedges.

Brioche

Yeast - 1 1/4-ounce packet Buttermilk - 1/3 cup + 1 tbsp. (lukewarm) Bread Flour - 3 cup

Sugar - 3 tbsp. Salt - 1 tbsp. Egg - 5 Butter - 2 1/2 styicks, melted and cooled Canola Oil, for greasing

In a small bowl, whisk the Yeast with Buttermilk until it dissolves. Let stand for 10 minutes, until foamy.

In the bowl of a stand mixer fitted with the dough hook, mix the Bread flour with Sugar and Salt. With the machine at medium speed, add the Yeast mixture, then add 4 of the Eggs, 1 at a time, beating well after each addition. Drizzle in the Butter and beat for 10 minutes; the dough will look slightly greasy. Transfer to an oiled bowl, cover with plastic wrap and refrigerate overnight. Let the dough stand at room temperature for 1 hour before proceeding.

Lightly oil a 10-by-5-inch loaf pan. On a work surface, roll out the dough to a 10-by-8-inch rectangle. With a long side facing you, fold the dough in thirds and fit seam side down in the prepared loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 2 1/2 hours.

Preheat the oven to 425° and set a rack in the center. In a small bowl, beat the remaining Egg. Brush the top of the Brioche with some of the Egg wash and make a 1/4-inch-deep slit down the center of the loaf. Bake for 20 minutes. Brush the top again with Egg wash and bake for 20 minutes longer, until the top is deep golden and an instant-read thermometer inserted in the center of the loaf registers 182°. Transfer the Brioche to a rack to cool for 30 minutes, then unmold and let cool completely. The Brioche can be wrapped tightly in plastic wrap and foil and kept at room temperature for 2 days.

Chicken Bun