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.

Tostadas De Pollo

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

Tostadas De Pollo

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
  • 1/4 teaspoon garlic powder, optional
  • 1/4 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

Recipe 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.

 

 

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

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