Chicken Tostadas
User Reviews
5
-
Servings
8
-
Calories
262 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken Tostadas
Description
This Chicken Tostadas recipe begins by preparing a chicken tinga—a flavorful stew where chicken breasts simmer in a mixture of Mexican chorizo, chopped onions, minced garlic, diced canned tomatoes, chipotle peppers in adobo sauce, chicken broth, and a blend of dried herbs and spices like oregano, thyme, bay leaf, salt, and pepper. The long simmer time ensures the chicken becomes fork tender and soaks up the smoky heat from the chipotle.
After shredding the chicken and removing excess liquid, the thick mixture is spooned onto tostada shells made from fried or baked corn tortillas. A layer of refried beans is spread on each tostada first, providing a creamy base. The chicken tinga is piled on, followed by fresh toppings such as shredded lettuce, cotija or queso fresco cheese, crema or sour cream, avocado slices, and salsa to provide texture and bright flavors.
The tostadas combine crunchy, creamy, and tender elements for a complex yet approachable dish. Fried tortillas bring crispness that contrasts the rich chicken, while the assortment of fresh toppings adds coolness and acidity.
The leftover sauce from cooking the chicken can be reserved and used as flavorful stock for cooking rice or other grains. For crisp tostada shells, frying corn tortillas in hot oil about 1/4 inch deep yields a golden, crunchy base. Alternatively, baking lightly oiled tortillas in the oven produces a lighter, crisp result.
Ingredients
- 3 chicken breast or equivalent chicken thighs, large
- 6 ounces Mexican chorizo , click for my homemade chorizo recipe (it's easy and SO good!)
- 1 white onion , chopped (can substitute a yellow onion)
- 3 cloves garlic , minced
- 15 ounce diced tomatoes do not drain, canned
- 3 chipotle in adobo sauce plus some of the sauce if you like it really spicy
- chipotle peppers in adobo sauce for my DIY'ers!, homemade or store-bought
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 3 bay leaf
- For serving:
- 8 corn tortillas , fried or baked (see Note)
- 1 cup refried beans
- cotija cheese crumbled, shredded, diced or as topping; alternatives listed
- queso fresco
- crema
- sour cream
- lettuce
- avocado
- salsa
Instructions
- To make the chicken tinga, heat the oil in a Dutch oven or heavy pot over medium high heat and cook the chorizo, breaking up any lumps. Add the onions and cook and soft and translucent, 4-6 minutes. Add the garlic, tomatoes and chipotles and cook for another 3 minutes. Add the seasonings and broth. Add the chicken and bring to a boil. Reduce the heat to low, cover and simmer for about 90 minutes or until the chicken is very fork tender. Use two forks to shred the chicken and let it simmer uncovered for a few more minutes in the sauce. Add salt and pepper to taste. If you prefer it spicier, add some of the adobo sauce from the chipotles. Remove the chicken and vegetables with a slotted spoon to remove the excess liquid and place them in a bowl. (The liquid left over in the pot is delicious added to cooking rice!)
- To assemble the tostadas: Spread a layer of refried beans on top of each fried/baked tostada. Add some shredded lettuce on top of the refried beans followed by some chicken tinga, cheese, crema, and other toppings of choice. Serve immediately.Leftover chicken tinga will keep in the fridge for up to 5 days.
Notes
- To fry tostada shells, heat about 1/4 inch of oil to 350°F and fry tortillas until golden, pressing gently for even cooking.
- Alternatively, brush tortillas with oil and bake at 400°F for 4-5 minutes per side until crisp.
- Use avocado oil for frying due to its high smoke point, or traditional lard or tallow if preferred for authentic flavor.
- Regulate oil temperature carefully to avoid soggy or burnt tostadas; an instant-read thermometer helps maintain 350°F.
- Save the leftover cooking liquid from the chicken tinga to add flavor when cooking rice or other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1chicken tostada | |
| Calories | 262kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 786mg | 33% |
| Potassium | 505mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
