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Easy Homemade Tostada Recipe

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. 

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 8
Course: Main Course
Cuisine: Mexican

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

Instructions

Chicken Tinga
    Cup of Yum
  1. Heat oil in a large dutch oven over medium heat. 
  2. Sprinkle the chicken with a small amount of salt. Sear the chicken in the dutch oven turning to sear both sides. 
  3. Pour water into the pot, ensuring that the chicken is completely covered. Add more water as needed to fully cover. 
  4. Add the onion, garlic, and bayleaves. 
  5. Bring to a simmer and let cook for 20 minutes or until chicken is cooked through and easily shredded. 
  6. Remove the chicken from the pot and set aside. 
  7. Add the tomato to the pot of water and let simmer for several minutes until the peel starts to come off. 
  8. Remove the tomato, onion and garlic from the pot and add to a blender. 
  9. Pour in 1/2 cup of the broth into the blender. 
  10. Add the chipotle pepper, adobo sauce, and the seasonings. 
  11. Blend until smooth. 
  12. Pour the sauce into a clean skillet or braising pan, heat over medium heat. 
  13. Shred the chicken and add to the chipotle sauce in the skillet. Stir to coat the chicken. 
  14. Cook for 10 minutes. 
Tostadas
  1. Prepare a large baking sheet with a wire cooling rack, set aside. 
  2. 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. 
  3. Remove the fried tortilla and set on the wire cooling rack, sprinkle with sea salt. 
  4. Continue until all tortillas are fried. Add more oil as needed to fry all the tortillas.
  5. 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. 

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

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

% 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.