These Chicken Tostadas are not difficult to make and totally overflowing with flavor!
These tostadas have genuinely got everything rolling on. There’s a great many approaches to make a chicken tostada, yet here I’ll I show you what I consider to be the most ideal way 😋 Follow me.
The chicken is the superstar here, so it’s essential to allow it to sparkle. For this formula we’re going for boneless skinless chicken thighs and a truly straightforward store-cabinet flavor blend.
Try not to fear the singe!
Whenever you’ve covered the thighs in flavors and oil, whack them in a dish and cook those infants. At the point when you’re broiling don’t be frightened to singe the meat a little, this carameliztion will really add a profound, smoky flavor. A portion of the roast likewise remains in the skillet which makes a decent base for the sauce. Try not to go over the edge, we’re not searching for charcoal here, however a touch of light singing offers a more real flavor.
Carry near room temp
You’ll see that on the off chance that you fry meat directly from the cooler, it will in general leak out a huge load of dampness and the meat seizes up. In addition to the fact that this leaves the meat chewy, however the abundance dampness forestalls the caramelization you need to add flavor. As such I suggest taking the chicken out the cooler around 15mins before required.
- 1lb / 500g boneless, skinless Chicken Thighs (approx 6 thighs)
- 1 cup / 250ml Chicken Stock
- 1 tbsp EACH: Honey, Lime Juice (approx 1/2 lime), Tomato Paste (Tomato Puree in UK)
- 2 tbsp Olive Oil
- 1 heaped tsp EACH: Smoked Paprika, Cumin
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
- 1/4 tsp Cayenne Pepper
- pinch of Black Pepper
Quick ‘Guac’ (see notes for proper guac)
- 2 large Avocados, halved, destoned & roughly diced
- 1 tbsp Lime Juice (approx half Lime)
- 2 tbsp finely diced Coriander/Cilantro
- pinch of Chipotle Flakes/Chilli Flakes optional
- pinch of Salt, to taste
Quick Pickled Onions
- 1 small Red Onion, peeled & finely sliced
- 2 tbsp EACH: Apple Cider (or White Wine Vinegar), Lime Juice (approx 1 whole lime)
- pinch of Salt
Tostadas & other toppings
- 5x 6-7″ Tostada Shells, warmed in the oven (see notes)
- 1x 14oz/400g can of Refried Beans, warmed in a saucepan
- 1 cup / 100g Mexican Cheese Blend, or as needed (see notes)
- Coriander/Cilantro, to garnish
- Pickled Onions: In a small mixing bowl combine finely sliced red onion with 2 tbsp vinegar & lime juice and a pinch of salt. Leave to pickle for as long as you have time for, tossing every so often. The longer you leave them the softer/more acidic they’ll be.
- Quick Guac: In a small mixing bowl add avocado, 2 tbsp coriander/cilantro, 1 tbsp lime juice, a pinch of chilli flakes (optional) and a good pinch of salt. Smash with a fork or potato masher, then place to one side.
- Prep Chicken: In a small pot combine 1 heaped tsp smoked paprika & cumin, 1/2 tsp oregano, onion powder, garlic powder & salt, 1/4 tsp cayenne pepper and a pinch of black pepper. Sprinkle over chicken thighs, then drizzle over 2 tbsp olive oil. Use your hands to fully coat the chicken thighs.
- Cook Chicken: In a large pan over medium-high heat add your chicken thighs. Leave to fry until they begin to char, then flip and continue frying until they’re cooked right through the centre and lightly charred on the other side. If they look like they’re charring too fast turn down the heat slightly once you flip. Remove from pan and place in a bowl to one side.
- Chicken Sauce: Turn heat to medium and add 1 tbsp tomato paste. Stir and fry for 1-2mins, then add 1 cup chicken stock and 1 tbsp lime juice & honey. Give it a good stir then simmer for 5mins, or until it begins to thicken. Shred chicken with two forks, then add to the sauce and simmer for another couple of mins, until the chicken soaks up the sauce.
- Tostadas: Stack your tostadas in this order: Tostada Shell -> Refried Beans -> Guac -> Chicken -> Cheese -> Pickled Onions -> Coriander/Cilantro. Be careful when stacking that you don’t break the shells, especially when you spread the beans/guac.
- Tostada Shells – If you’re in the UK these are always tricky to get your hands on, so I recommend making some Homemade Tostada Shells (super easy!). If you’re using store-bought, just follow package instructions to warm, usually just a few mins in the oven.
- Guac – This is a real cheats guac. If you’re after more of an authentic version check out my Homemade Guacamole!
- Cheese – You can really use any cheese you fancy. I like a spicy/Mexican cheese blend, but something like Cojita would work nicely!
- Calories – per tostada (5 in total).