Chicken Tostadas

These chicken tostadas are topped with a tangy salsa and refried beans.
  • For the crispy tortillas
  • Vegetable oil for frying
  • 6 white corn tortillas
  • Salt for sprinkling
  • For the chicken
  • 300g cooked shredded chicken
  • 85ml freshly squeezed lime juice
  • 65ml olive oil
  • 10g chopped fresh coriander
  • Salt and freshly ground black pepper
  • For the tostadas
  • Refried beans, warm, recipe follows
  • 85g Monterey Jack cheese, shredded
  • 1/2 head iceberg lettuce, cored and shredded
  • 1 avocado, thinly sliced or guacamole, recipe follows
  • 500ml salsa cruda, recipe follows
  • 125ml sour cream
  • 1 spring onion, thinly sliced
  • 12 fresh coriander leaves
  • For the refried beans
  • 2 tbsp olive oil
  • 1/4 medium Spanish onion, finely chopped
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin
  • 4 cloves garlic, crushed
  • 1 450g tin pinto beans (with liquid), mashed
  • 1/4 tsp salt
  • Freshly ground black pepper
  • For the salsa cruda
  • 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
  • 1/4 medium onion, finely chopped (about 3 tbsp)
  • 1/4 jalapeno, seeded and minced
  • 2 tbsp chopped fresh coriander
  • 1 tsp salt
  • Freshly ground pepper
1) To make the tortillas: Pour the oil for frying into a large heavy-bottomed pan to a depth of about 5cm. Place over medium heat and heat to 190C/Gas Mark 5. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.

2) To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with clingfilm and set aside.

3) To assemble the tostadas: Preheat the grill. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and grill until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.

4) Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the spring onion and garnish the tostada with the coriander leaves. Serve immediately.

Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.

5) For the refried beans: Heat the oil in a large pan over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.

6) For the salsa cruda: In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with clingfilm and set aside.

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