Easy Chicken Tostadas Recipe
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Tostadas:
  • 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
Instructions
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.
Tostadas:
  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.
Notes
Bon Appetit!
Instructions:
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