If there’s anything that comes close to a Mexican version of an open-faced sandwich, the tostada is it. Just when you thought nothing could get messier than taco night, along comes the tostada, which I dare you to eat daintily.

Ingredients of Chicken Tostadas (Mexican)

Crispy Tortillas: 
  • Vegetable oil for frying
  • 6 white corn tortillas
  • Kosher salt for sprinkling
  • 3 cups cooked shredded chicken
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh coriander (cilantro)r
  • Kosher salt and freshly ground black pepper
  • Refried Beans, warm, recipe follows
  • 3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
  • 1/2 head iceberg lettuce, cored and shredded
  • 1 Hass avocado, thinly sliced or Guacamole, recipe follows
  • 2 cups Salsa Cruda, recipe follows
  • 1/2 cup sour cream
  • 1 scallion, thinly sliced
  • 12 fresh coriander (cilantro) leaves
Refried Beans:
  • 2 tablespoons olive oil
  • 1/4 medium Spanish onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 cloves garlic, minced
  • One 15.5-ounce can pinto beans (with liquid), mashed
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
Salsa Cruda:
  • 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
  • 1/4 medium onion, finely chopped (about 3 tablespoons)
  • 1/4 jalapeno, seeded and minced
  • 2 tablespoons chopped fresh coriander (cilantro)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Also Read: Chocolate Milkshakes

Directions of Chicken Tostadas (Mexican)

  1. To make the tortillas: Pour the oil for frying in a large, heavy-bottomed pan to a depth of about 2 inches.
  2. Place over medium heat. Add the tortillas, one at a time, and fry until golden and crisp, about 1 1/2 minutes.
  3. Using tongs, transfer to a saucepan lined with paper towels and sprinkle with salt. Put aside.
  4. To make the chicken: In a small bowl, combine the chicken, lime juice, oil, cilantro and salt and season with pepper to taste.
  5. Cover with plastic wrap and set aside.
  6. To assemble the tostadas: Preheat the grill. Spread the beans evenly on one side of each tortilla and sprinkle with a little cheese.
  7. Transfer to a baking sheet and grill until the cheese is lightly golden and melted, about 30 seconds. Divide the tortillas among 6 plates.
  8. Place the chicken evenly on each tortilla and garnish with lettuce. Garnish each tostada with avocado, salsa and a spoonful of sour cream.
  9. Sprinkle with shallots and garnish the tostada with coriander leaves.
  10. Serve immediately.