A Great Quick & Easy Tostada Meal
Mexican chicken tostadas are a delicious, easy-to-make dish that combines vibrant flavors and a satisfying crunch. Perfect for a quick weeknight meal or a fun gathering with friends, tostadas start with crispy tortillas topped with layers of savory goodness.
This version features tender, shredded chicken seasoned with classic Mexican spices, offering a flavorful foundation. Fresh toppings like shredded lettuce, diced tomatoes, creamy avocado, and a sprinkle of cheese add color and texture, while a drizzle of tangy salsa or sour cream completes the dish.
The beauty of chicken tostadas lies in their versatility—each person can customize their own with different toppings, making it an excellent option for families or dinner parties. Whether you’re a fan of mild flavors or love a kick of heat with jalapeños and hot sauce, this recipe will surely please various taste buds.
Plus, it’s an excellent way to repurpose leftover chicken or add variety to your weekly meals. In just a few simple steps, you can create a vibrant Mexican-inspired meal full of flavor and crunch, perfect for any occasion.
Why Mexican Tostadas?
I say Mexican because there are tostadas from Puerto Rico, Cuba, Columbia, and other countries with their own traditions. In Spanish, tostada translates to toasted, and the word can be used to describe a Mexican dish or the flat tortilla used to make it. Sometimes, the tostada tortilla is a bowl, but it is always made from corn and toasted or deep fried.
I am more familiar with tacos and burritos, but when my friend Paula brought me some commercially made tostadas made by Charras, a can of refried beans, and showed me how to put together a simple chicken Mexican tostada, I knew I was going to enjoy this new treat.
I’m guessing Paula bought these products at an ethnic supermarket in Philadelphia because I don’t remember seeing these brands at our suburban supermarket. She said the 20.5-ounce can of refried beans cost around 50 cents, and they were delicious. I’m sure if you make your own, they would taste better, but these were real good.
Tostada History
The tostada has deep roots in Mexican cuisine, dating back to pre-Columbian times. Indigenous peoples of Mesoamerica, such as the Aztecs, were the first to create tostadas by drying or toasting leftover tortillas to extend their shelf life. These toasted tortillas were practical for preserving food and provided a crispy base for various toppings. They were typically served with beans, vegetables, and meats, reflecting the simple yet flavorful ingredients native to the region.
As Spanish colonization introduced new ingredients such as pork, cheese, and other European foods, tostadas evolved, blending indigenous and European culinary traditions. This fusion led to developing more complex tostada recipes, incorporating a wider range of meats, vegetables, and sauces. Over time, tostadas became a popular street food in Mexico, valued for their convenience, versatility, and satisfying crunch.
Today, tostadas are enjoyed across Mexico and internationally, with each region offering its own unique take on the dish. Whether topped with seafood along the coastal areas or served with beans and shredded meats in the heart of Mexico, tostadas remain a beloved part of Mexican cuisine, symbolizing the country’s rich culinary history and cultural adaptability.
Preparing This Dish
We boiled some boneless chicken thighs and then shredded the meat for our chicken tostadas after that is up to you what you want to serve on your tostada.
Along with the refried beans, I pulled some lettuce, salsa, sour cream, and shredded cheese out of the refrigerator for my family to choose from. Paula said she would have liked to make some guacamole, but I had no avocados.
I don’t think there are any hard and fast rules for the order in which you put your ingredients onto the tortilla tostada, but Paula said to start with the refried beans so the other ingredients have something to stick to. You probably want to finish with the cheese or sour cream, but it’s really up to you.
And don’t be surprised if your tostada breaks while you’re eating it. The tortilla is fragile and breaks easily, but this is real finger food, so it doesn’t matter if it breaks. Just pick up a piece of tostada, push some of the fallen ingredients back onto it, and enjoy.
My wife and I each had four of them, while the kids each had two. These are great for those nights when you don’t feel like cooking and have leftovers in the refrigerator.
Leftover pork, beef, or fish make excellent toppings for a Mexican tostada. I now have a pack around if the kids need a snack or I just don’t feel like preparing a big meal on a hot night.
2 Responses
We have enough Mexicans living down here in Lower Alabama that the local supermarkets in Foley have a nice selection of Mexican products including both the La Cosenta refried beans and some tostada. The beans are about 3 times higher than the 50 cents, I think I’ll make me some Mexican Tastada, but I think I will use some ground beef rather than the chicken. Brown the meat, all salt, fresh ground black pepper a little chili power and some cumin.. Put that on top of the beans add some lettuce, grated cheese, and a little sour cream. Sounds good!
I love meals like this–I don’t do much w/crispy tortillas, but I can definitely get behind this one! And I happen to have some homemade guac on hand right now… 🙂