Easy Homemade Tostada Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
8
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Course
Main Course
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Cuisine
Mexican
Easy Homemade Tostada Recipe
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These homemade Tostadas are crunchy and easy to make! Crispy fried corn tortillas topped with refried beans, ground beef or chicken, cheese, and all the best toppings are a perfect family friendly dinner idea.
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Ingredients
Chicken Tinga
- 1 tablespoon avocado oil
- 2 pounds chicken thighs boneless, skinless
- 4 cups water
- ½ white onion quartered
- 1 bulb garlic top cut off
- 1 bayleaf
- 4 roma tomatoes stems cut off
- 2 chipotle peppers in adobo
- 1 tablespoon adobo sauce
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- 1 teaspoon salt
Tostada Shells
- 8 corn tortillas
- ¼ cup avocado oil
- sea salt
Toppings
- refried beans
- shredded lettuce
- queso fresco crumbled
- 1 radish sliced
- cilantro chopped
- Mexican crema
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Instructions
Chicken Tinga
- Heat oil in a large dutch oven over medium heat.
- Sprinkle the chicken with a small amount of salt. Sear the chicken in the dutch oven turning to sear both sides.
- Pour water into the pot, ensuring that the chicken is completely covered. Add more water as needed to fully cover.
- Add the onion, garlic, and bayleaves.
- Bring to a simmer and let cook for 20 minutes or until chicken is cooked through and easily shredded.
- Remove the chicken from the pot and set aside.
- Add the tomato to the pot of water and let simmer for several minutes until the peel starts to come off.
- Remove the tomato, onion and garlic from the pot and add to a blender.
- Pour in 1/2 cup of the broth into the blender.
- Add the chipotle pepper, adobo sauce, and the seasonings.
- Blend until smooth.
- Pour the sauce into a clean skillet or braising pan, heat over medium heat.
- Shred the chicken and add to the chipotle sauce in the skillet. Stir to coat the chicken.
- Cook for 10 minutes.
Tostadas
- Prepare a large baking sheet with a wire cooling rack, set aside.
- Heat the oil in a large skillet, once the oil is heated add the corn tortillas one at a time and fry until crisped, approximately 30 seconds. Using tongs, flip the tortilla and fry the other side. Tortillas should be lightly golden on both sides.
- Remove the fried tortilla and set on the wire cooling rack, sprinkle with sea salt.
- Continue until all tortillas are fried. Add more oil as needed to fry all the tortillas.
- Assemble the tostadas by spreading a layer of refried beans, topped with chicken Tinga. Add the remaining toppings as desired, shredded lettuce, radishes, crumbled queso fresco, cilantro and a drizzle of crema.
Equipments used:
Notes
- Make Ahead: Prepare all of the toppings ahead of time and store them in the refrigerator until needed. Heat up the beans and meat as needed when ready to serve.
- Leftovers: Store any remaining toppings in sealed container in the refrigerator. Tostada shells can be stored in a bag or container at room temperature for 5-7 days.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
15g
(5%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
111mg
(37%)
Sodium
784mg
(33%)
Potassium
373mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
354IU
(7%)
Vitamin C
5mg
(6%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 784mg | 33% |
| Potassium | 373mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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