Tostados with chicken, black beans and red cabbage salad

Ingredients:

• 4 corn taco tortillas (flat, hard tortillas made from coarsely ground cornmeal)
• 450 gr. black beans, without liquid
• Half a grilled chicken, separate the meat into fibers, cut into large pieces
• 2 cups finely chopped red cabbage
• 1 bunch radishes (approx. 6 pcs), cut into strips
• Half a bunch of cilantro, coarsely chopped
• 1/4 cup canola oil, plus more for frying
• Coarse salt and freshly ground pepper
• 1 tsp ground cumin (zira)
• 1/4 cup chicken broth
• 1 tablespoon ancho chili paste or chipotle pepper paste in adobo sauce
• 1 clove of garlic, crushed
• 1/4 cup lime juice
• 2 tsp. brown sugar
• 1/2 cup sour cream

Preparation:

1. Heat a heavy skillet over medium-high heat and add canola oil to a depth of 1/2 inch. Fry the corn tortillas in the hot oil until golden brown and crisp, about 2 minutes per side.
   
   Place the tortillas on paper towels and sprinkle with salt.
2. Pour the oil out of the pan, reserving 2 tablespoons. Add the beans and cumin and fry, stirring, for 1 minute.
   
   Add the broth and simmer, breaking up the beans with a spatula, until the liquid boils. Season with salt and pepper.
3. Whisk 1/4 cup canola oil in a large bowl, then stir in garlic, chili paste, sugar, 2 tablespoons lime juice, and 1/2 teaspoon salt. Add cabbage, radishes, and cilantro and toss to combine.
   
   Mix sour cream and the remaining 2 tablespoons lime juice in another bowl, season with salt and pepper.
4. Place beans, meat and salad on each flatbread and top with sour cream.