Chicken Tostadas

Smoky, savory, spicy and oh so flavorful, these Chicken Tostadas are positively mouthwatering! The chicken tinga is stewed low and slow with tomatoes, chipotle peppers, onions and spices and then shredded. Crispy tostada shells are topped refried beans, the shredded chicken tinga, cheese, lettuce, guacamole, and whatever else your heart desires. The chicken can be made well in advance and also freezes well, making this chicken tostadas recipe so perfect for a quick and satisfying weeknight meal!

The BEST Chicken Tostadas

Back in 2013 when my website was just a few months old, I developed a recipe for pork tinga tacos. As a new blogger you can imagine my excitement when I found out that my recipe had won Better Recipes’ (of Better Homes and Gardens) “Best Mexican Recipe Ever” contest. That feels like absolute ages ago, but those tacos have stood the test of time and have remained a firm family favorite. This chicken tostadas recipe is inspired by that original recipe and is made with shredded chicken simmered in a delicious sauce of tomatoes, smoked chipotles peppers in adobo, and onions. Our family loves these chicken tinga tostadas and I’m fully confident you will too!

What is a Tostada?

Tostada is Spanish for “toasted” and refers to a flat corn tortilla that is fried or baked until it’s crispy. As such it’s flat crispy disc that serves as a base for a variety of toppings. Unlike tacos which are folded (and can be made with either corn or flour tortillas, soft or crispy) tostadas are basically a flat taco. The tostada shells are piled with various toppings, and are sometimes layered with an additional tostada shell. Tostadas are served with a variety of toppings piled on top, e.g. refried beans, a protein, lettuce, tomatoes, avocado, salsa, cheese, crema or sour cream, etc. They’re usually eaten by hand, being crispy enough to lift them up with your fingers, basically like an open-faced sandwich.

How to Make Tostada Shells

Making tostada shells is easy but the key is to get them nice and crunchy. Because they’re served piled with toppings, you want to make sure that they’re crunchy enough to resist the liquids from the toppings soaking through and making the shells soggy. You can make them either by frying or baking them in the oven, but frying will give you the best and most even results. The advantage of baking is that you don’t have to deal with hot oil and you can bake several at a time. However, frying goes more quickly than baking, so any time savings is negligible. Both methods do a good job, but I prefer the texture and mouthfeel of fried tostadas. Try both methods and see which you prefer. Whichever route you choose, frying or baking, the tostadas should be cooked, assembled and eaten fairly quickly to retain their crunch.

How to Fry Tostada Shells

Add some oil to a skillet to a depth of about 1/4 inch. I use avocado oil for high heat cooking because of its high smoke point. If you want to go the traditional route, you can use lard or tallow (see my tutorials for How to Make Lard and How to Make Beef Tallow). Heat the oil so that it’s hot but not smoking (aim for a temperature of around 350F/170C). It’s important to regulate the temperature because if it’s not hot enough the corn tortilla will soak up more oil and won’t be very crispy, and if the temperature is too high it will burn (and it happens within seconds!). I always recommend using an instant read thermometer, it just makes things easier and removes any guesswork. Lower the corn tortilla into the hot oil and lightly press down on it with a utensil to keep it submerged under the oil to ensure even cooking on both sides. Fry until golden and then remove with a slotted spoon or slotted spatula. Transfer to a warm oven while you prepare the remaining shells.

How to Bake Tostada Shells

Preheat the oven to 400F/200C. Lightly brush both sides of the corn tortillas with oil and lay them in a single layer on a baking sheet. Bake them on the middle rack for 4-5 minutes and then use tongs to flip them over to continue baking another 4 minutes or until golden and crispy.

Cooked tostada shells don’t remain crispy for long, so only prepare as many as you need and use them quickly.

Chicken Tostadas Ingredients

I’m sharing my recipe for chicken tostadas, or more specifically chicken tinga tostadas, which is a from the Puebla region of Mexico. This preparation involves cooking the chicken with tomatoes, smoked chipotles, onions and seasonings which infused the chicken with incredible flavor. Here’s what you’ll need to make them:

• Chicken breasts or thighs: You can use either but dark meat has more flavor. Likewise you can use chicken pieces with or without skin and bones. Without makes it a little easier for simply removing and shredding, but cooking the chicken with skin and bones will give you more flavor. You’ll just need to remove the skin and bones before shredding the chicken.
• Mexican chorizo: Just as you would commonly fry up some bacon when making a stew to add flavor, we’re frying up a little chorizo to stew with the chicken. It adds a wealth of authentic flavor to your chicken tostadas. You can find it in any hispanic or most international grocery stores but instead, I highly recommend making your own Mexican Chorizo! It’s super easy, tastes so much better, and once you’ve made it you’ll make it again and again to freeze to keep on hand for adding to your Mexican dishes.
• Onion and garlic: Always a must. Traditionally white onion is used but you can substitute yellow.
• Tomatoes: I use canned petite diced tomatoes for a more concentrated flavor and because I prefer small pieces of tomato versus large in the shredded chicken mixture.
• Chicken broth: For more flavor than just water.
• Herbs: Oregano, thyme, and bay leaves add flavor and earthiness.
• Chipotles en adobo: This is where the magic is. They contribute an incredible depth of smoky flavor along with some kick. If you want it even spicier, add more along with some of the sauce. And if you’re a passionate DIY’er like I am, you can make them yourself. Check out my recipe for Chipotle Peppers in Adobo Sauce.
• Salt and pepper: To tie it all together.
• Corn tortillas: 6-7 inches is the right size.
• Toppings of choice: Refried beans, guacamole or diced avocado, diced tomatoes or salsa, shredded lettuce, onion, cheese (e.g. cotija or queso fresco), crema or sour cream. For some extra heat and flavor you can also add some of my homemade pickled jalapenos or pickled pepperoncini peppers for a milder option.

Chicken Tostadas Recipe

Let’s get started!

To make the chicken tinga, heat the oil in a Dutch oven or heavy pot over medium high heat and cook the chorizo, breaking up any lumps. Add the onions and cook and soft and translucent, 4-6 minutes. Add the garlic, tomatoes and chipotles and cook for another 3 minutes. Add the seasonings and broth. Add the chicken and bring to a boil. Reduce the heat to low, cover and simmer for about 90 minutes or until the chicken is very fork tender. Use two forks to shred the chicken and let it simmer uncovered for a few more minutes in the sauce. Add salt and pepper to taste. If you prefer it spicier, add some of the adobo sauce from the chipotles. Remove the chicken and vegetables with a slotted spoon to remove the excess liquid and place them in a bowl. (The liquid left over in the pot is delicious added to cooking rice!)

Spread a layer of refried beans on top of each fried/baked tostada. This serves two purposes: 1) it adds flavor and texture and 2) it helps the other ingredients to adhere to the tostada shells.

Add some shredded lettuce on top of the refried beans followed by some chicken tinga, cheese, crema, and other toppings of choice. Serve immediately.

Leftover chicken tinga will keep in the fridge for up to 5 days.

Enjoy!

For more Mexican recipes be sure to try my:

Chicken Tostadas

Smoky, savory, spicy and oh so flavorful, these Chicken Tostadas made with a traditional chicken tinga stew are positively mouthwatering!

Course Main Course

Cuisine Mexican

Servings 8

Calories 262 kcal

• 3 large chicken breasts , or equivalent chicken thighs
• 6 ounces Mexican chorizo , click for my homemade chorizo recipe (it’s easy and SO good!)
• 1 white onion , chopped (can substitute a yellow onion)
• 3 cloves garlic , minced
• 15 ounce can diced tomatoes (do not drain)
• 3 chipotles in adobo sauce , plus some of the sauce if you like it really spicy
• or homemade chipotle peppers in adobo sauce (for my DIY’ers!)
• 1/2 cup chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3 bay leaves
• For serving:
• 8 corn tortillas , fried or baked (see Note)
• 1 cup refried beans
• crumbled cotija or queso fresco, crema or sour cream, shredded lettuce, diced avocado, salsa, or other favorite toppings

• To make the chicken tinga, heat the oil in a Dutch oven or heavy pot over medium high heat and cook the chorizo, breaking up any lumps. Add the onions and cook and soft and translucent, 4-6 minutes. Add the garlic, tomatoes and chipotles and cook for another 3 minutes. Add the seasonings and broth. Add the chicken and bring to a boil. Reduce the heat to low, cover and simmer for about 90 minutes or until the chicken is very fork tender. Use two forks to shred the chicken and let it simmer uncovered for a few more minutes in the sauce. Add salt and pepper to taste. If you prefer it spicier, add some of the adobo sauce from the chipotles. Remove the chicken and vegetables with a slotted spoon to remove the excess liquid and place them in a bowl. (The liquid left over in the pot is delicious added to cooking rice!)

• To assemble the tostadas: Spread a layer of refried beans on top of each fried/baked tostada. Add some shredded lettuce on top of the refried beans followed by some chicken tinga, cheese, crema, and other toppings of choice. Serve immediately.Leftover chicken tinga will keep in the fridge for up to 5 days.

To Fry Tostada Shells:  Add some oil to a skillet to a depth of about 1/4 inch. I use avocado oil for high heat cooking because of its high smoke point. If you want to go the traditional route, you can use lard or tallow (see my tutorials for How to Make Lard and How to Make Beef Tallow). Heat the oil so that it’s hot but not smoking (aim for a temperature of around 350F/170C). It’s important to regulate the temperature because if it’s not hot enough the corn tortilla will soak up more oil and won’t be very crispy, and if the temperature is too high it will burn (and it happens within seconds!). I always recommend using an instant read thermometer, it just makes things easier and removes any guesswork. Lower the corn tortilla into the hot oil and lightly press down on it with a utensil to keep it submerged under the oil to ensure even cooking on both sides. Fry until golden and then remove with a slotted spoon or slotted spatula. Transfer to a warm oven while you prepare the remaining shells. To Bake Tostada Shells: Preheat the oven to 400F/200C. Lightly brush both sides of the corn tortillas with oil and lay them in a single layer on a baking sheet. Bake them on the middle rack for 4-5 minutes and then use tongs to flip them over to continue baking another 4 minutes or until golden and crispy.

Serving: 1chicken tostadaCalories: 262kcalCarbohydrates: 21gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 68mgSodium: 786mgPotassium: 505mgFiber: 4gSugar: 3gVitamin A: 240IUVitamin C: 7mgCalcium: 65mgIron: 2mg

Keyword Chicken Tinga Tostadas, Chicken Tostadas

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Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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