Tostadas De Pollo Recipe
Tostadas de pollo are a delicious and crispy Mexican dish featuring crunchy tostada shells layered with refried beans, flavorful shredded grilled chicken, fresh lettuce, tomatoes, pickled onions, and cheese, all topped with a drizzle of salsa. They offer a perfect balance of textures and bold, savory flavors.
Equipment
- Mixing bowl
- Fork
- Griddle pan or cast-iron skillet
- Tongs
- Cutting board
- Knife
Ingredients
Tostadas
- queso fresco or Feta (crumbled, as needed)
- 8 corn tostadas
- 1 medium tomato (sliced)
- 1 cup refried beans
- oil for frying
- 3 cups iceberg lettuce (shredded)
Chicken
- 1 tsp chili powder
- 2 boneless chicken thighs
- salt (to taste)
- 1 tsp garlic powder
- 2 tbsp olive oil
- ½ tsp pepper
- ½ tsp powdered cumin
- ½ lime juice
- 1 tsp onion powder
Instructions
- In a bowl, combine oil, lime juice, garlic, onion, chili powder, pepper, and salt, mixing well with a fork.
- Add the chicken, ensuring it’s evenly coated with the marinade, and let it sit for 20 minutes.
- Heat a griddle pan or cast-iron skillet until it starts smoking, then lightly brush it with oil.
- Cook the chicken on both sides, flipping occasionally, until it is golden, charred, and fully cooked.
- Transfer the grilled chicken to a bowl, cover it with foil.
- Let it rest for 5 minutes before shredding it with two forks and cover again to keep it from drying out.
- Spread refried beans on each tostada shell, followed by a layer of shredded chicken.
- Add shredded lettuce, tomato slices, and pickled onions.
- Finish with cheese and drizzle with your favorite salsa.
Notes
- For extra depth of flavor, grill the chicken over an open flame or charcoal for a smoky taste.
- Use store-bought tostadas for convenience, or fry corn tortillas until crispy for a homemade touch.
- If you prefer a spicier kick, add jalapeño slices or a few dashes of hot sauce before serving.