Tostadas are the answer to the question “What’s for dinner?” when you want something fun, fast, and full of flavor. Think of them as the crispy, open-faced cousin of tacos—a golden corn tortilla piled high with toppings that you can customize to your heart’s content.
This version starts with a layer of creamy refried beans, followed by juicy shredded chicken simmered in a savory tomato-chipotle sauce. Then comes the crunch: shredded lettuce, crumbled queso fresco, and a drizzle of crema. Add some pickled onions or a squeeze of lime, and you’ve got a meal that’s part dinner, part choose-your-own-adventure. Set out the toppings and let everyone build their own.
Step-by-Step Instructions
Cook the Chicken
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, about 3-4 minutes per side (it doesn’t need to be cooked through yet). Remove and set aside.
- In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic, chipotle pepper, adobo sauce, cumin, and oregano. Cook 1 minute until fragrant.
- Pour in chicken broth and scrape up any browned bits. Return chicken to the skillet, bring to a simmer, then cover and reduce heat to low.
- Cook for 15-20 minutes until chicken is cooked through and tender.
Shred and Sauce
- Remove chicken to a cutting board and shred with two forks.
- Return shredded chicken to the skillet with the sauce. Simmer uncovered for 5-10 minutes until the sauce thickens and coats the chicken. Season with salt and pepper to taste.
Make the Tostada Shells (Two Ways)
- Frying method (classic): Heat about ½ inch of oil in a small skillet over medium heat. Fry tortillas one at a time for 1-2 minutes per side until golden and crisp. Drain on paper towels and sprinkle with salt.
- Baking method (easier): Preheat oven to 400°F. Brush tortillas lightly with oil on both sides, place on a baking sheet, and bake for 8-10 minutes, flipping halfway, until golden and crisp. Sprinkle with salt.
Warm the Beans
- While shells cook, warm the refried beans in a small saucepan over low heat. Add a splash of water or broth to thin if needed.
Assemble the Tostadas
- Spread a generous layer of warm refried beans onto each crispy tortilla.
- Top with a pile of shredded chipotle chicken.
- Add shredded lettuce, crumbled cheese, avocado slices, and pickled onions.
- Drizzle with crema and hot sauce. Sprinkle with fresh cilantro.
Serve and Crunch
- Arrange tostadas on a platter or let everyone build their own at the table.
- Serve with lime wedges for squeezing and extra hot sauce on the side.
- Eat immediately—tostadas wait for no one. Use a fork or go hands-on. Both are acceptable. Both are delicious.
Summary
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 8 tostadas (serves 4)
Difficulty: Easy and fun
Storage Notes
Leftovers (Component Style):
Store chicken, beans, and toppings separately in airtight containers in the fridge for up to 4 days. Tostada shells are best fresh—store any extras in an airtight container at room temperature for 2-3 days.
Reheating:
Reheat chicken in a skillet or microwave. Warm beans on the stovetop or microwave. Never assemble tostadas ahead—soggy shells are sad shells.
Make Ahead:
Cook the chicken up to 3 days in advance. It actually gets more flavorful overnight. Fry or bake shells the day of serving for maximum crunch.
Pro Tip:
Double the chicken recipe and use leftovers for tacos, burritos, salads, or quesadillas all week long. You’re not meal prepping; you’re future-you caring.
