Tostadas de Pollo Recipe
These chicken tostadas are a breeze to make and super tasty. You’ll love the combo of grilled and shredded chicken, refried beans, and all your favorite toppings. Perfect for a quick weeknight dinner or a fun Sunday brunch!
Ingredients
For the Chicken
- 2 Boneless chicken thighs
- 2 tbsp Olive oil
- Juice of ½ lime
- ½ tsp Cumin powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Chili powder
- ½ tsp Pepper
- Salt to taste
For the Tostadas
- 8 corn Tostada shells see notes
- 1 cup Refried beans
- Queso fresco or feta cheese crumbled
- 3 cups Iceberg lettuce shredded
- 1 medium Tomato sliced
- Oil for frying
Instructions
Marinate the Chicken:
- In a bowl, mix the olive oil, lime juice, cumin, garlic powder, onion powder, chili powder, pepper, and salt.
- Add the chicken thighs and turn them to coat evenly. Let them marinate for 20 minutes.
Grill the Chicken:
- Heat a griddle pan or cast-iron skillet until it's smoking hot. Brush lightly with oil.
- Grill the chicken, flipping occasionally, until it’s golden, charred, and fully cooked.
- Transfer the chicken to a bowl, cover with foil, and let it rest for 5 minutes. Then, shred it using two forks. Keep it covered to stay moist.
Assemble the Tostadas:
- Spread refried beans on each tostada shell.
- Add a layer of shredded chicken.
- Top with shredded lettuce, tomato slices, and pickled onions.
- Finish with crumbled cheese and a drizzle of your favorite salsa.
Notes
- Marinate Longer for More Flavor: If you have the time, marinate the chicken for at least an hour or overnight. This allows the spices to penetrate the meat, making it even more flavorful.
- Crispy Tostadas: For extra crispy tostada shells, brush them lightly with oil and bake them in the oven at 400°F (200°C) for about 5-7 minutes, or until they turn golden brown. This method is healthier than frying and ensures an even crisp.