Crispy Tostadas de Pollo

Here’s my go-to recipe for tostadas de pollo, with crispy corn tortillas topped with refried beans, seasoned shredded chicken, fresh lettuce, and crumbled Mexican cheese.

These tostadas are my kids’ favorite weeknight dinner – they love building their own with different toppings. I usually set up a little toppings bar so everyone can customize their plate. Nothing better than hearing “Mom, can we have tostadas tonight?” after a busy day!

What Kind of Chicken Should I Use?

For tostadas, boneless, skinless chicken breasts are your best bet since they’re easy to shred and stay moist when properly cooked. While you could use chicken thighs (which some folks swear by for their extra flavor and moisture), breasts are the traditional choice and tend to look nicer when shredded on top of tostadas. If you’re shopping at the grocery store, look for breasts that are roughly the same size so they’ll cook evenly – about 6 to 8 ounces each is perfect. Fresh chicken is ideal, but if you’re working with frozen, just make sure it’s completely thawed before cooking to ensure it poaches evenly and shreds well.

Options for Substitutions

This Mexican favorite is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: You can use chicken thighs instead – they’re actually more flavorful! Leftover rotisserie chicken works great too. For a vegetarian version, try shredded jackfruit or mushrooms seasoned with Mexican spices.
• Tostada shells: While store-bought tostada shells are convenient, you can make your own by baking or frying corn tortillas until crispy. In a pinch, you could even use large tortilla chips.
• Mexican cream: Regular sour cream works perfectly fine here. You can also thin out Greek yogurt with a little milk for a healthier option.
• Queso Fresco: If you can’t find queso fresco, try feta cheese (just use a bit less as it’s saltier) or mild cotija cheese.
• Refried beans: You can use whole black or pinto beans if you prefer, or make a quick bean spread by mashing canned beans with some spices.
• Green salsa: Any type of salsa works here – red salsa, pico de gallo, or even hot sauce can step in for green salsa.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tostadas de pollo is overcooking the chicken, which can make it dry and stringy – instead, simmer it gently in the seasoned water just until it reaches 165°F, then let it cool slightly before shredding it with two forks for the perfect texture. A common error is overloading your tostadas with too many toppings, which can make them break and become impossible to eat – start with a thin layer of refried beans as your base, followed by moderate portions of chicken and other toppings. To keep your tostadas crispy and prevent them from becoming soggy, make sure your beans aren’t too wet and that fresh ingredients like lettuce and tomatoes are thoroughly drained before adding them to your tostada. For the best eating experience, serve your tostadas immediately after assembly and let your guests add their own cream, salsa, and jalapeños according to their heat preference.

What to Serve With Tostadas?

Mexican tostadas are pretty much a complete meal on their own, but there are some tasty sides that make them even better! A pot of Mexican rice with its slightly tomato-y flavor makes a perfect companion, while a simple bowl of black beans (if you’re not already using refried beans) adds extra protein and fiber to the meal. I love setting up a casual tostada bar with all the toppings plus some extra sides like Mexican street corn (elote) or a fresh cucumber and jicama salad dressed with lime juice. For drinks, nothing beats an ice-cold horchata or Mexican Coca-Cola to wash down these crunchy treats!

Storage Instructions

Keep Components Separate: The key to perfect tostadas is storing each component separately. Keep your cooked shredded chicken in an airtight container in the fridge for up to 4 days. Store the prepped veggies, like shredded lettuce and diced tomatoes, in separate containers to keep them crisp.

Prep Ahead: You can cook and shred the chicken up to 2 days before assembly. The tostada shells stay good in a sealed bag at room temperature for about a week. I like to prep all the toppings the day I’m planning to serve them – fresh is best for things like lettuce, tomatoes, and avocado!

Leftover Care: Once assembled, tostadas don’t store well (they get soggy), so it’s best to keep all ingredients separate and assemble just before eating. If you have leftover chicken, it freezes really well in an airtight container for up to 3 months – perfect for future tostada nights!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 60-70 g
• Carbohydrates: 100-110 g

Ingredients

For the chicken:

• 1/2 onion
• 2 boneless chicken breasts (about 1 lb total, I prefer Perdue Farms chicken)
• 4 cups water
• 1 tbsp salt
• 1 garlic clove

For the tostadas:

• 1 avocado (sliced or diced)
• guacamole
• refried beans
• chopped cilantro
• Mexican cream (for drizzling)
• 8 tostada shells (I like Guerrero brand)
• green salsa
• radishes (thinly sliced)
• pickled jalapenos (sliced, optional for heat)
• queso fresco (crumbled)
• 2 tomatoes (diced finely)
• 1/2 head lettuce (shredded thinly)

Step 1: Cook the Chicken

Place the chicken in a large stock pot and add enough water to cover it, approximately 4 cups.

Add half an onion, one garlic clove, and 1 tablespoon of salt to the pot.

Cover the pot and bring it to a simmer, letting the chicken cook for about 15 minutes until thoroughly cooked through.

Step 2: Prepare and Shred the Chicken

Once the chicken is cooked, remove it from the pot and allow it to cool until it can be handled comfortably.

Discard the onion and garlic used in cooking.

Store the chicken broth in a separate container; it can be used later in other recipes.

When the chicken is cool enough, remove the skin and shred the meat using two forks.

Step 3: Assemble the Tostada

To prepare the tostada, start by spreading approximately 2 tablespoons of the shredded chicken over the tostada shell.

Add your choice of toppings such as lettuce, chopped tomatoes, sliced avocado, and a drizzle of crema mexicana.

Be mindful not to overload the tostada with toppings to ensure it remains easy to handle and eat.

Step 4: Serve and Enjoy

Carefully pick up the tostada with both hands, similar to eating a slice of pizza.

A fork can be used for any toppings that fall off while eating.

Enjoy the delicious blend of flavors and the delightful crunch of your homemade tostada!