Chicken Tostadas

These chicken tostadas are topped with a tangy salsa and refried beans.

  • Preparation Time45 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy

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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