Chicken Tostadas

Chicken Tostadas

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Total Time: 1 hour 25 minutes
Servings: 6


Crispy Tortillas

  • Vegetable oil for frying
  • 6 white corn tortillas
  • Kosher salt for sprinkling


  • 3 cups cooked shredded chicken
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh coriander cilantror
  • Kosher salt and freshly ground black pepper


  • Refried Beans warm, recipe follows
  • 3 ounces Monterey Jack cheese shredded (about 1/2 cup)
  • 1/2 head iceberg lettuce cored and shredded
  • 1 Hass avocado thinly sliced or Guacamole, recipe follows
  • 2 cups Salsa Cruda recipe follows
  • 1/2 cup sour cream
  • 1 scallion thinly sliced
  • 12 fresh coriander cilantro leaves

Refried Beans

  • 2 tablespoons olive oil
  • 1/4 medium Spanish onion finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 cloves garlic minced
  • One 15.5-ounce can pinto beans with liquid, mashed
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

Salsa Cruda

  • 2 ripe tomatoes or 4 plum tomatoes cored and roughly chopped
  • 1/4 medium onion finely chopped (about 3 tablespoons)
  • 1/4 jalapeno seeded and minced
  • 2 tablespoons chopped fresh coriander cilantro
  • 1 teaspoon kosher salt
  • Freshly ground black pepper



    To make the tortillas

    • Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches.
    • Place over medium heat and heat to 375 degrees F.
    • Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes.
    • Using tongs, transfer to a paper towel-lined pan and sprinkle with salt.
    • Set aside.

    To make the chicken

    • In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste.
    • Cover with plastic wrap and set aside.

    To assemble the tostadas

    • Preheat the broiler.
    • Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese.
    • Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds.
    • Divide the tortillas among 6 plates.
    • Evenly mound the chicken on each tortilla and top with the lettuce.
    • Top each tostada with avocado, salsa, and a dollop of sour cream.
    • Sprinkle with the scallion and garnish the tostada with the coriander leaves.
    • Serve immediately.

    Refried Beans

    • Heat the oil in a large skillet over medium-high heat.
    • Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes.
    • Add the garlic and cook, until lightly browned, about 1 minute more.
    • Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes.
    • Stir in the salt and season with pepper to taste.

    Salsa Cruda

    • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste.
    • Cover with plastic wrap and set aside.


    Cook's Note:
    The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.
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