Tostadas de Pollo Crispy Mexican Chicken Tostadas
Crispy corn tortillas layered with creamy refried beans, seasoned shredded chicken, lettuce, queso fresco, Mexican crema, salsa, and avocado for a colorful, crunchy Mexican comfort classic.
Ingredients
- For the Chicken
- - 3 cups cooked shredded chicken
- - 1 tablespoon neutral oil
- - ¼ medium white onion finely diced
- - 2 garlic cloves minced
- - ½ teaspoon ground cumin
- - ½ teaspoon Mexican oregano
- - ½ cup chicken broth
- - ½ teaspoon kosher salt or to taste
- - ¼ teaspoon freshly ground black pepper
- For the Tostadas
- - 12 corn tortillas
- - Neutral oil for shallow frying about ½ cup as needed
- - 2 cups prepared refried pinto or black beans
- - 2 cups finely shredded iceberg or romaine lettuce
- - 1 cup crumbled queso fresco
- - ¾ cup Mexican crema
- - 2 medium tomatoes diced
- - 1 avocado sliced
- - ¼ medium white onion thinly sliced
- - ¾ cup salsa roja or salsa verde for serving
- - Fresh cilantro and lime wedges optional
Instructions
- Prepare the Chicken
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic, cumin, and Mexican oregano. Cook for another 30 seconds until fragrant.
- Season and Warm
- Add the shredded chicken and chicken broth.
- Season with salt and black pepper.
- Stir until the chicken is evenly coated and warmed through, about 5 to 7 minutes. Add a splash more broth if necessary.
- The chicken should be juicy but not swimming in liquid.
- Fry the Tortillas
- Pour enough neutral oil into a skillet to create a shallow layer, about ¼ inch deep.
- Heat over medium to medium-high heat until the oil reaches approximately 350°F.
- Carefully add one tortilla at a time.
- Fry for approximately 45 to 75 seconds per side, or until golden and crisp, adjusting as needed for tortilla thickness and oil temperature.
- Transfer to a paper towel-lined rack or plate.
- Repeat with the remaining tortillas, adding oil as necessary.
- Warm the Beans
- Heat the refried beans in a saucepan over medium-low heat.
- If they're too thick to spread, stir in a tablespoon or two of water until smooth and creamy.
- Prepare the Toppings
- Shred the lettuce.
- Dice the tomatoes.
- Slice the avocado and onion.
- Crumble the queso fresco.
- Have the crema and salsa ready before assembling.
- Build the Tostadas
- Spread approximately 2 to 3 tablespoons of warm refried beans onto each crisp tortilla.
- Add a generous layer of seasoned shredded chicken.
- Top with shredded lettuce, diced tomato, sliced onion, queso fresco, Mexican crema, and avocado.
- Finish With Salsa
- Spoon on your favorite salsa.
- Add cilantro and a squeeze of lime if desired.
- Serve Immediately
- Enjoy while the tortilla is still crisp.
- And keep a plate underneath.
- Trust me.
Notes
Rotisserie Chicken: A convenient shortcut. Use about 3 cups of shredded meat.
Store-Bought Tostadas: Skip frying and use 12 prepared tostada shells.
Baked Option: Lightly brush tortillas with oil and bake at 400°F for approximately 8 to 12 minutes, flipping halfway, until fully crisp. Watch closely because thickness varies.
Salsa: Add just before serving to prevent sogginess.
Heat Level: Use mild salsa for a family-friendly version or chile de árbol salsa for more heat.
Make Ahead: Prepare the chicken, beans, and vegetables separately. Assemble immediately before eating.
Store-Bought Tostadas: Skip frying and use 12 prepared tostada shells.
Baked Option: Lightly brush tortillas with oil and bake at 400°F for approximately 8 to 12 minutes, flipping halfway, until fully crisp. Watch closely because thickness varies.
Salsa: Add just before serving to prevent sogginess.
Heat Level: Use mild salsa for a family-friendly version or chile de árbol salsa for more heat.
Make Ahead: Prepare the chicken, beans, and vegetables separately. Assemble immediately before eating.