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:
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
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.
**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.