Tostadas De Pollo | Mexican Chicken Tostadas

This simple recipe is from Mely Martínez’ The Mexican Home Kitchen, a book full of traditional home-style recipes from Mexico. With Mexican ingredients and products such as tostadas and refried beans  now easier to find in the UK, especially from specialist online groceries, this is a quick and simple meal to make at home.

Read our full review of The Mexican Home Kitchen by Mely Martínez. You can also find a second recipe from the book.

Print Pin

Tostadas De Pollo | Chicken Tostadas

For many people, comfort food is a warm bowl of chicken soup or a hearty stew with mashed potatoes. For me, it’s tostadas; they’re my all-time favorite comfort food. The crunchiness of the tostada, the creaminess of the beans, the freshness of the lettuce: there’s just something about the combination of all those textures and flavors in this dish that I can’t resist. Tostadas are also easy to make, and there is a wide variety of toppings to choose from. You can top your tostada with shredded beef, ground beef, pork, shrimp, mushrooms, tuna, or just creamy refried beans.

Servings 4 people (12 tostadas)

Author Mely Martínez

Ingredients

• 1 pound 450 g boneless, skinless chicken breasts, cooked and shredded
• Salt and pepper,to taste
• ¼ teaspoon garlic powder, optional
• ¼ teaspoon onion powder, optional
• 240 g (1 cup) refried beans (black or pinto), warmed
• 12 corn tostadas
• 85 g (2 cups) shredded lettuce
• 1 large tomato, sliced or diced
• 1 avocado, peeled, pitted, and sliced (cut just before serving time)
• 60 g (1/2 cup) crumbled queso fresco

Garnishing and to serve

• Mexican crema
• Salsa of your choice
• Pickled jalapenos and carrots

Notes

(Notas)
To save time, use store-bought rotisserie chicken breast to make this dish.
The use of garlic powder and onion powder is optional, but they make the chicken extra flavorful.

Instructions

• Season the shredded chicken breast with the salt and pepper, as well as the garlic and onion powders (if using).
• Spread about a tablespoon (15 g) of refried beans on each of the tostadas.
• Top the tostadas with the shredded chicken, lettuce, a tomato slice, avocado slice, and crumbled cheese.
• Just before serving, drizzle the tostadas with the Mexican crema.
• Serve them with the salsa and pickled jalapeños and carrots.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

Kavey Eats received a review copy of The Mexican Home Kitchen by Mely Martínez from publishers Rock Point (Quarto). Recipe published with permission.