Chicken Tostadas

I love chicken tostadas. Love them. Love them so much I have them once a week. They’re delicious and beyond easy to make.

I remember in college when the dining commons had chicken tostadas and none of my friends understood what they were or how to eat them. I bet you think you know what they are, right? Wrong. Those things that you buy in gringafied Mexican restaurants are an exaggerated form of real Mexican tostadas. I hate them. They suck. I’m an admitted Mexican food snob. Sorry. But hey, that’s what I’m here for – to enlighten you all and share delicious and simple food with you.

These are real tostadas:

Yummy.

Chicken Tostadas (serves 3-5 people)

10 corn tortillas

1/3 c canola oil

1 – 2  cans refried beans

1.5 lbs chicken, diced

2 tbs canola oil

salt and pepper, to taste

1 boiled potato, with skin, sliced

1 -2 avocados, peeled, pitted, and sliced or diced

1 – 2 tomatoes, diced

cheddar cheese, to taste

freshly made salsa

Directions:

Heat 2 tbs canola oil in a large skillet on medium-high heat, add diced chicken and season with salt and pepper. Cook until golden brown. While you are cooking the chicken, heat 1/3 c canola oil in a small pan on medium-high heat. When the oil is hot, gently place the tortilla in the oil. When the tortilla puffs up a little, flip it over and cook the other side until golden brown. Using tongs, remove the tortilla and place on a paper towel on a plate.

Continue until all the tortillas are golden brown and crispy. By now, your chicken should be done. Heat up the refried beans in a pan – be sure to add a tablespoon of water to help them stay moist!

Now you can begin assembling your tostadas.

The first layer is beans. Then add chicken, cheese, boiled potato slices (sounds weird but it’s delicious!), tomatoes, avocado, and top it all off with a little fresh salsa.

Om nom nom.

**This is also a great way to use Thanksgiving turkey leftovers! Just switch out the chicken with turkey meat. It’ll blow your mind, I promise.

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