How to Make Crispy and Delicious Chicken Tostadas

If you’re looking for a meal that is incredibly fun to eat, packed with amazing textures, and endlessly customizable, then you need to make chicken tostadas.

A tostada is essentially a delicious, open-faced taco built on a crispy, flat corn tortilla. It’s a classic Mexican dish that is perfect for an easy and satisfying weeknight dinner.

This recipe is all about the layers of flavor and texture. We’ll start by making our own incredibly crispy tostada shells from simple corn tortillas.

Then, we’ll top that crunchy base with a warm layer of creamy refried beans and a pile of savory, smoky shredded chicken tinga. To finish, we’ll add all the classic fresh and cool toppings like crisp lettuce, salty cotija cheese, and creamy avocado.

This is a fantastic and interactive meal that the whole family will love. Let’s get frying and start building the perfect chicken tostada!

Essential Tools

• Large Skillet or Dutch Oven (for frying and for the chicken)
• Baking Sheet & Parchment Paper (for an alternative baking method)
• Blender
• Tongs and Spatulas
• Sharp Knife and Cutting Board
• Serving Platters and Small Bowls

Quick Recipe Snapshot

Here’s a quick look at the timeline for this fun and flavorful meal.

Ingredients

A great tostada is all about the quality and variety of its layers, from the crispy base to the flavorful toppings.

For the Crispy Tostada Shells:

• Corn Tortillas: 12.
• Neutral Oil for frying (like Canola or Vegetable Oil): About 1-2 cups.

For the Chicken Tinga Topping:

• Shredded Cooked Chicken: 4 cups. A store-bought rotisserie chicken is a great shortcut.
• Roma Tomatoes: 1 lb (about 4-5).
• White Onion: 1, half chopped and half thinly sliced.
• Garlic: 3 cloves.
• Chipotle Peppers in Adobo: 2-4 peppers, plus 1 tbsp of the adobo sauce.
• Dried Oregano: 1 tsp (preferably Mexican oregano).

For Assembly and Toppings:

• Refried Beans: 1 (16 oz) can, warmed.
• Shredded Lettuce: 2-3 cups, iceberg or romaine.
• Crumbled Cotija Cheese or Queso Fresco.
• Mexican Crema or Sour Cream.
• Sliced Avocado or Guacamole.
• Lime Wedges.

The Flavor Architects A Look at the Ingredients

• Corn Tortillas: The foundation of the entire dish. Frying them in hot oil transforms the soft tortillas into a sturdy, crunchy, and toasty-flavored base that is the signature of a tostada.
• Chipotle Peppers in Adobo: This is the non-negotiable, star ingredient for the chicken tinga. These smoked and dried jalapeños packed in a tangy adobo sauce provide an essential deep, smoky, and earthy heat.
• Refried Beans: This layer does double duty. It not only adds a creamy, savory flavor but also acts as a delicious “glue” that helps the shredded chicken stay on top of the crispy tostada shell.
• Cotija Cheese: This is a dry, crumbly, and very salty Mexican cheese. It doesn’t melt but provides a salty punch that is the perfect finishing garnish to balance the smoky chicken.
• Cool Toppings: The cool, fresh toppings are essential for balance. The crisp lettuce adds a watery crunch, while the crema and avocado provide a cooling creaminess that perfectly contrasts with the warm, spicy tinga.

Cooking Instructions

This impressive meal is a fun process of creating each delicious layer and then assembling your own perfect bite.

Step 1: Make the Crispy Tostada Shells

First, create your crunchy base. In a large, heavy skillet, pour in about a half-inch of neutral oil. Heat the oil over medium-high heat.

The oil is ready when a small piece of tortilla sizzles immediately. Carefully place a corn tortilla into the hot oil.

Fry for 1-2 minutes per side, using tongs to flip it, until it is golden-brown, crispy, and completely flat.

the crispy tostada shell to a paper towel-lined plate to drain and sprinkle it with a little salt while it’s still hot. Repeat this process with all of your tortillas.

Step 2: Create the Smoky Chicken Tinga

While the shells cool, make the flavorful chicken topping. In a blender, combine the Roma tomatoes, the chopped half of the onion, the garlic cloves, and the chipotle peppers with their adobo sauce.

Blend until the sauce is completely smooth. In a large skillet over medium heat, sauté the other half of the thinly sliced onion in a little oil for 5-7 minutes until soft.

Pour the blended sauce into the skillet, add the dried oregano, and let it simmer for about 5 minutes to deepen the flavor.

Step 3: Finish the Chicken

Add the 4 cups of shredded chicken to the simmering sauce in the skillet. Stir everything together until all of the chicken is evenly and generously coated in the rich, red sauce.

Let the chicken tinga continue to simmer over medium-low heat for another 10-15 minutes, uncovered.

This allows the chicken to absorb all the wonderful smoky flavor of the sauce, and for the sauce to reduce and cling perfectly to the meat. Season with salt to taste.

Step 4: Assemble Your Tostadas

Now for the best part: building your chicken tostadas. To assemble, take one crispy tostada shell. Spread a thin, even layer of the warmed refried beans over the top.

Spoon a generous amount of the hot chicken tinga over the beans. Top with a pile of shredded lettuce, a sprinkle of crumbled cotija cheese, a drizzle of Mexican crema, and a slice or two of creamy avocado.

Serve immediately with fresh lime wedges on the side.

Recipe Variations

This classic tostada recipe is a great starting point for your own favorite toppings.

• Make it Spicy: For an extra fiery kick, use more chipotle peppers in your tinga sauce, or add some thinly sliced fresh serrano or jalapeño peppers as a final topping.
• Different Proteins: Tostadas are fantastic with a variety of toppings. You could use the classic taco-seasoned ground beef, shredded beef barbacoa, or savory carnitas instead of the chicken tinga.
• Baked Tostada Shells: For a healthier, lower-fat version, you can bake your tostada shells instead of frying them. Lightly brush or spray your corn tortillas with oil, place them on a baking sheet, and bake at 400°F (200°C) for 5-7 minutes per side, until golden and crispy.

Serving Suggestions

Tostadas are a fantastic, interactive meal that’s perfect for a casual dinner party.

• Build-Your-Own Bar: The best way to serve tostadas for a crowd is to set up a “build-your-own” bar. Have the crispy shells, the warm refried beans, and the hot chicken tinga at the start of the line, followed by a wide array of fresh and cool toppings in small bowls.
• Simple Sides: A side of Mexican rice or a simple corn salad are great accompaniments.
• Refreshing Drinks: A pitcher of agua fresca (like hibiscus or horchata) or a tart margarita is the perfect beverage to wash it all down.

Storage & Reheating Tips

The components of tostadas are great for making ahead, but they must be assembled fresh.

• Storage: The crispy tostada shells can be stored in a large ziplock bag at room temperature for up to a week. Store the leftover chicken tinga and any fresh toppings in separate airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat the chicken tinga gently in a skillet over medium-low heat until warmed through. The tostada shells should not be reheated. Assemble the tostadas fresh just before eating.

Common Mistakes & Fixes

FAQs

Can I make the chicken tinga in a slow cooker?

Yes, the slow cooker is a great, hands-off method for the chicken.

Simply place your raw chicken in the slow cooker, pour the blended sauce over the top, and cook on LOW for 4-6 hours.

Then, just shred the chicken and it’s ready to go.

What is the difference between a taco and a tostada?

It’s very simple: a taco is served on a soft, folded tortilla, while a tostada is served on a hard, flat, and crispy fried tortilla.

Think of a tostada as a giant, open-faced, and extra-crunchy taco.

Can I buy pre-made tostada shells?

Yes, you can find pre-made tostada shells in the international aisle of most grocery stores, and they are a great time-saving shortcut for this recipe.

However, frying your own fresh corn tortillas often results in a better flavor and texture.

Enjoy Your Crispy, Saucy Masterpiece!

You are now ready to make a fantastic and authentic meal of chicken tostadas that is bursting with flavor and texture.

It’s a fun, interactive dinner that everyone will enjoy assembling themselves. I hope you love every single crunchy, smoky, and delicious bite!