The word ‘tostada’ means toasted in Spanish and surely had a prehispanic origin. It is not hard to imagine an ancient inhabitant of Mexico forgetting the tortillas on the comal – a flat griddle made from metal or clay – until these became firm and crunchy. I have done it many times, but a tortilla is never wasted as we say in Mexico, so these become tostadas or chilaquiles.
In Latinamerica, tostada means something different in most countries, but in Mexico, it is always the same: a crunchy tortilla base packed with refried beans, your protein of choice, salad on top, cheese, avocado, and cream on top. The order of the ingredients, ingredients, and combinations will vary from region to region making eating tostadas a culinary adventure.
When I think tostadas there are two in particular that come to my mind. The simplest of them, a tostada dipped in ‘Mexican Cream’ and sprinkled with salt on top. When I came to the markets with my mother as a child I would be offered by the owner of the cheese stand holder. And, the traditional Chicken tostada. I don’t think there is a more traditional tostada than the chicken tostada, at least not in Mexico City. Without a doubt, it is a crowd-pleaser because of its freshness, many combinations, and simplicity to prepare.
So here is the recipe for chicken tostadas, but feel free to change and combine ingredients as you please. It is very easy to make this dish into a vegetarian or even vegan option by removing or substituting chicken and dairy products.
- 2 chicken breasts
- 8 corn tostadas recipe coming soon to make your own using corn tortillas in oven
- 200 g refried beans
- 2 avocados
- 2 tomatoes
- ½ whole lettuce
- ½ brown onion
- 1 garlic clove
- ½ cup sour cream recipe for Mexican cream coming soon
- ½ cup feta crumbly cheese or any other crumbly/shredded cheese
- salt and pepper to taste
- Place chicken in a saucepan with the onion, garlic, salt and enough water to cover both breasts.
- Bring the water to boil and then reduce to medium. Leave the content cooking for 20 minutes, until chicken is fully cooked.
- Whilst chicken is boiling, thinly slice the tomatoes and dice the lettuce.
- Remove the chicken from the boiling water, check it is fully cooked and set to the side to cool down for 10-15 minutes and shred it.
- Slice the avocados in thin slices or squares.
- Reheat the refried beans, if they are not already.
- Spread refried beans on top of the tostada, about one tablespoon
- Place the shredded chicken on top of the beans, followed by the lettuce on top
- Add the slices of tomato and avocado on top
- Top your tostada with a tablespoon of cream and sprinkle cheese on top.
- ¡Buen Provecho!