5 from 21 votes
Chicken Tostadas
Chicken Tostadas feature shredded chicken cooked with Mexican chorizo, chipotle peppers, onions, garlic, and tomatoes for a smoky, slightly spicy topping. Served on crispy corn tortillas layered with refried beans, lettuce, cheese, and salsa, these tostadas balance rich, tender filling with crunchy shells and fresh accompaniments.
Servings:
8
Calories:
262 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 262
% 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.