Chicken Tostadas
Smoky, savory, spicy and oh so flavorful, these Chicken Tostadas made with a traditional chicken tinga stew are positively mouthwatering!
Ingredients
- 3 large chicken breasts , or equivalent chicken thighs
- 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 can diced tomatoes (do not drain)
- 3 chipotles in adobo sauce , plus some of the sauce if you like it really spicy
- or homemade chipotle peppers in adobo sauce (for my DIY'ers!)
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 bay leaves
- For serving:
- 8 corn tortillas , fried or baked (see Note)
- 1 cup refried beans
- crumbled cotija or queso fresco, crema or sour cream, shredded lettuce, diced avocado, salsa, or other favorite toppings
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:
Add some oil to a skillet to a depth of about 1/4 inch. I use avocado oil for high heat cooking because of its high smoke point. If you want to go the traditional route, you can use lard or tallow (see my tutorials for How to Make Lard and How to Make Beef Tallow). Heat the oil so that it's hot but not smoking (aim for a temperature of around 350F/170C). It's important to regulate the temperature because if it's not hot enough the corn tortilla will soak up more oil and won't be very crispy, and if the temperature is too high it will burn (and it happens within seconds!). I always recommend using an instant read thermometer, it just makes things easier and removes any guesswork. Lower the corn tortilla into the hot oil and lightly press down on it with a utensil to keep it submerged under the oil to ensure even cooking on both sides. Fry until golden and then remove with a slotted spoon or slotted spatula. Transfer to a warm oven while you prepare the remaining shells.
To Bake Tostada Shells:
Preheat the oven to 400F/200C. Lightly brush both sides of the corn tortillas with oil and lay them in a single layer on a baking sheet. Bake them on the middle rack for 4-5 minutes and then use tongs to flip them over to continue baking another 4 minutes or until golden and crispy.
Nutrition
Serving: 1chicken tostadaCalories: 262kcalCarbohydrates: 21gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 68mgSodium: 786mgPotassium: 505mgFiber: 4gSugar: 3gVitamin A: 240IUVitamin C: 7mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!