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This image shows crispy Tostadas de Pollo topped with shredded lettuce, juicy tomato slices, and vibrant pickled onions, creating a flavorful and satisfying dish.

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 8 people
Calories 263 kcal

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.
    This image shows a top-down view of a bowl filled with a flavorful marinade being prepared to season the chicken for Tostadas de Pollo.
  • Add the chicken, ensuring it’s evenly coated with the marinade, and let it sit for 20 minutes.
    This image shows a top-down view of chicken pieces being coated evenly in a rich and flavorful marinade, ensuring a juicy and well-seasoned taste.
  • Heat a griddle pan or cast-iron skillet until it starts smoking, then lightly brush it with oil.
    This image shows a top-down view of a griddle pan being heated, getting ready for perfectly cooking the marinated chicken.
  • Cook the chicken on both sides, flipping occasionally, until it is golden, charred, and fully cooked.
    This image shows a top-down view of marinated chicken sizzling on a griddle pan, developing a golden-brown and flavorful crust.
  • Transfer the grilled chicken to a bowl, cover it with foil.
    This image shows a top-down view of freshly cooked chicken resting, allowing the juices to redistribute for maximum tenderness.
  • Let it rest for 5 minutes before shredding it with two forks and cover again to keep it from drying out.
    shredding-cooked-chicken-for-tostadas
  • Spread refried beans on each tostada shell, followed by a layer of shredded chicken.
    spreading-creamy-refried-beans-on-a-crispy-tostada
  • Add shredded lettuce, tomato slices, and pickled onions.
    adding-cheese-and-salsa-to-complete-the-tostada
  • Finish with cheese and drizzle with your favorite salsa.
    layering-ingredients-on-a-crispy-tostada-shell

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.