Easy Chicken Tostadas Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Vegetable oil for frying
  • 6 corn tortillas
  • Kosher salt
  • 2 cups cooked shredded chicken
  • 2 tablespoon freshly squeezed lime juice
  • 2 tablespoon olive oil
  • ¼ cup chopped fresh cilantro
  • Kosher salt and pepper
  • Refried Beans, warm
  • Grated parmesan cheese for sprinkling
  • 4 large leaves of iceberg lettuce, cored and shredded
  • 1 Hass avocado, thinly sliced
  • 2 cups Salsa Cruda
  • 2 tablespoon sour cream
  • fresh coriander cilantro
Refried Beans:
  • 2 tablespoons olive oil
  • ½ cup Spanish onion, finely chopped
  • 1 teaspoon ground coriander
  • 3 cloves garlic, minced
  • One can of puree beans
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
Salsa Cruda:
  • 2 ripe tomatoes- cored and roughly chopped
  • 2 tablespoon onion, finely chopped
  • ¼ jalapeno, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
Refried Beans:
  1. Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, 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 3 minutes. Stir in the salt and season with pepper to taste.
Salsa Cruda:
  1. In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste.
  1. To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot. 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 ½ minutes. Put aside for paper.
  2. To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Set aside.
  3. To assemble the tostadas: Preheat the broiler.
  4. 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 Parmesan cheese and garnish the tostada with the coriander leaves.
Bon Appetit!
The tortillas must be fried until very crispy, otherwise, they may become rubbery, making them difficult to cut with a knife and fork.
Recipe by Mom's Mexican Recipes at https://www.moms-mexican-recipes.com/chicken-tostadas-recipe