How to Make Chicken Tostadas

This easy to make recipe for chicken tostadas can be completed in about thirty minutes. Tostadas make a nice light lunch and are very kid friendly. Tell your kids that they are eating flat tacos. They will get a kick out of it.

Chicken tostadas can be assembled from scratch or from store bought ingredients. We usually use refried beans from a can and a homemade salsa.

For this version of chicken tostadas, I used a red tomato based salsa, but you can you use almost any salsa that you like.

Ingredients for Chicken Tostadas

• 2 chicken breasts – shredded
• 8 corn tostadas
• 1 can refried beans
• 2 cups red tomato salsa
• 2 cups shredded lettuce
• 1/2 white onion sliced into rings
• 1/2 cup Mexican cream

Prepare the Chicken Tostadas

Bring 6 cups of water to a boil and reduce heat to low. Simmer the chicken breasts until just cooked through. Remove from the chicken breasts from the water and allow to cool to the touch. Shred the chicken breasts with a fork and set aside.

Heat the refried beans in a pan over low heat. Shred two cups of lettuce. Slice half an onion into rings.

Once the beans are warm assemble the tostadas. Spread the refried beans on the tostada. Add a quarter cup of shredded chicken. Add the shredded lettuce and a few onion rings. Cover with the red tomato salsa and a dollop of Mexican cream. Serve immediately.

Recipe makes 8 chicken tostadas.

A tomatillo salsa recipe that goes well with tostadas.

Spicy Tomatillo and Piloncillo Salsa Over Chicken

Acidic tomatillos paired with piloncillo, a dark raw sugar, create a richly flavorful salsa that complements the mild flavor of the chicken breasts.

Recipe for Chicken Breast With a Tomatillo and Piloncillo Salsa

Ingredients:

• 4 chicken breasts

• 20 tomatillos (about 1.5 pounds)

• 2 small onions

• 4 Serrano chiles (6 if you want more heat)

• 1 clove of garlic

• 2 ounces of shaved piloncillo

• 1 pinch of powdered cumin

• 4 sprigs of cilantro

• Salt to taste

Salsa Preparation
Husk tomatillos and rinse them well. Slice Serrano chiles into strips removing seeds and veins. Coarsely chop 1 small onion. Slice the clove of garlic. Roast all vegetables in a pan until well charred.

Blend charred vegetables with 1/2 cup of water until smooth. The tomatillo seeds should still be visible in the finished salsa. Do not over blend.

Place the vegetable mixture to a pan. Add 2 ounces of shaved piloncillo, a pinch of cumin, and salt to taste. Simmer for 30 to 40 minutes to blend flavors and to give the salsa a thicker consistency.

Salsa Tips

You can prepare the salsa up to two days in advance.

Prepare a double batch of the salsa and freeze the extra salsa for use in the future. It takes almost no extra time to prepare a double batch.

Prepare the Chicken Breasts
While the salsa is simmering bring a large pan of lightly salted water to a boil. Reduce the heat and add the chicken breasts. Simmer the chicken breasts until they are just cooked through.

When the chicken breasts are cooked through, remove them from the water and set aside. Reserve the cooking liquid for use in another dish.

Prepare the garnish
Slice 1 small onion into thin rings to use for garnish. Chop the sprigs of cilantro.

To Serve Chicken Breasts

Place a cooked chicken breast on one side of a dinner plate. Spoon the green tomatillo salsa over the chicken breast allowing a pool of salsa to form on the plate. The extra salsa is to dip the chicken in.

Place a few sliced onion rings on top of the chicken breast and sprinkle with chopped cilantro to garnish.

White rice is a good side dish that doesn’t clash with the strong flavors of the salsa.

Total preparation time 1 hour and 20 minutes. Serves four.