Oriental Chicken Tostadas

Oriental Chicken Tostadas Recipe

Hello! We're going to prepare some tostadas that are a true lifesaver for any weeknight dinner or casual gathering. This recipe combines the crispy texture of the corn base with the tenderness of shredded chicken and the freshness of vegetables, achieving a perfect balance in every bite. It's a satisfying dish, full of color, and, above all, very easy to assemble so everyone can enjoy it at the table.

Preparation time

Getting organized in the kitchen is essential to enjoy the process. Here are the estimated times so you can plan your culinary journey without rushing:

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4 people (approx. 2 tostadas per person)
• Difficulty: Easy

Ingredients

To achieve that homemade and comforting flavor, we will use fresh and simple ingredients. The quality of the vegetables will make all the difference in the final result.

For the chicken

• 2 boneless chicken breasts (approx. 450g – 500g total)
• 1/2 medium white onion
• 1 peeled garlic clove
• 1 tablespoon salt
• 4 cups of water (or enough to cover the chicken)

To assemble the tostadas

• 8 baked or fried corn tostadas (can be homemade or store-bought)
• 1 cup refried beans (pinto or black)
• 1/2 lettuce (iceberg or romaine type), washed and cut into thin strips
• 2 red tomatoes (jitomates), washed and cut into small cubes
• 1 ripe avocado
• 1/2 cup sour cream or table cream
• 1/2 cup crumbled fresh cheese
• 4 radishes, washed and thinly sliced
• Green sauce to taste
• Pickled jalapeño slices (Optional)
• Fresh chopped cilantro (for garnish)
• Guacamole (Optional, if you prefer extra avocado)

If you don't have fresh cheese when cooking, you can perfectly substitute it with feta cheese, although be careful with the salt, as the latter tends to be more intense. In case you don't have sour cream, Greek yogurt natural is a healthy alternative that provides very similar acidity and texture.

Utensils we will use

You don't need sophisticated equipment for this recipe. With your kitchen basics, you'll have more than enough to achieve spectacular results.

• Medium pot with lid (for cooking the chicken)
• Stable cutting board
• Chef's knife or sharp utility knife
• Two forks (for shredding the chicken)
• Kitchen tongs (for handling hot chicken)
• Small containers or bowls (for organizing assembly ingredients)
• Serving spoon (for spreading beans and serving cream)
• Colander (for draining the chicken)

Preparation

Follow these ordered steps to ensure each component is ready when assembling the dish. Organization is key for the tostadas to arrive crispy at the table.

Cooking the chicken

1. Pot preparation. Place the chicken breasts inside the medium pot. Pour in the 4 cups of water, making sure the meat is completely submerged.
2. Flavoring the broth. Add half a white onion, the peeled garlic clove, and the tablespoon of salt to the water. These elements are crucial for the meat to absorb flavor from the inside and not taste bland at the end.
3. Cooking over medium heat. Bring the pot to the stove and turn the heat to high until it comes to a boil. Once boiling, lower the flame to medium-low, cover the pot, and let it cook for approximately 15 to 20 minutes.
4. Doneness check. You'll know the chicken is ready when a fork pierces it smoothly and the meat looks white in the center, without pink tones. If you have doubts, you can take out a piece and make a small cut in the thickest part.

Shredding and preparing vegetables

1. Resting and cooling. Remove the chicken from the broth using tongs and place it on a plate or cutting board. Let it rest for a few minutes for the juices to settle and to cool enough to handle without burning yourself. Do not discard the broth; you can strain it and save it for another preparation, such as a green pozole or a soup.
2. Shredding technique. Once warm, use two forks to tear the meat along the fibers, creating thin and uniform strands. If you prefer, you can do it with clean hands for greater control over the thickness.
3. Cutting vegetables. While the chicken cools, take the opportunity to chop. Cut the lettuce into fine julienne (thin strips), the tomatoes into small cubes (approx. 1 cm), and the radishes into very thin slices. Cut the avocado into slices or cubes just before serving to prevent it from oxidizing.

Assembling the Toasts

1. Creamy base. Take a tostada and spread a generous layer of refried beans over the entire surface. This not only adds flavor but also acts as «glue» so the chicken doesn't fall off when you bite into it.
2. Protein layer. Distribute a portion of the shredded chicken over the bed of beans. Make sure it is well spread out and not just piled in the center.
3. Vegetable freshness. Place a handful of chopped lettuce on top, followed by the tomato cubes and radish slices. If you like other fresh variations, you could get inspiration from the tuna toasts to add other vegetables, but here we will keep it classic.

To finish and serve

To finish, crown each tostada with avocado slices or a spoonful of guacamole. Drizzle threads of sour cream over the vegetables and generously sprinkle the fresh cheese. If you like spicy food, add green salsa to taste and a few slices of pickled jalapeño. Serve immediately to prevent the moisture from the ingredients from softening the tostada. This dish is best enjoyed using your hands, accompanied by a refreshing drink.

Nutritional Information

Here is an approximate breakdown of nutrients per serving so you can balance your daily diet.

• Calories: 320 kcal
• Proteins: 22 g
• Fats: 18 g
• Carbohydrates: 24 g
• Fiber: 5 g

Note: Values are estimates based on an average tostada with all listed ingredients. They may vary depending on the size of the tortilla and the amount of cream or cheese used.

5 keys to make it perfect

Sometimes the smallest details are what separate a common tostada from a memorable one. Here I share my secrets to elevate this dish.

1. The crispness of the tostada
The base is everything. If you use store-bought tostadas, give them a «heat shock» in the oven or on a griddle (comal) for a few seconds before assembling them. This restores their crispy texture and enhances the corn flavor. If you fry them yourself, make sure to drain them perfectly so they don't end up greasy.

2. Beans with the right consistency
Refried beans should not be too liquid, or they will moisten the tostada in seconds and it will break in your hands. They should have a pasty and firm consistency. If they are too watery, cook them a few more minutes in the pan to evaporate the liquid.

3. Juicy chicken, not dry
A common mistake is to overcook the breast, leaving it with a fibrous texture. Respect cooking times and let the chicken cool in the broth for about 10 minutes before removing it; this helps the fibers reabsorb moisture. The result will be much softer on the palate.

4. The order of factors does alter the product
Always place wet ingredients (beans) at the bottom and fresh ones (lettuce, tomato) at the top. If you put the sauce or tomato directly on the tortilla, it will get soggy before you reach the table. The bean and chicken «barrier» protects the crunch.

5. Serving temperature
The ideal is a contrast of temperatures: the tostada and beans should be warm or at room temperature, while the lettuce, cream, avocado, and salsa should be very cold. This thermal shock makes the eating experience much more dynamic and delicious, similar to what we look for in some chistorra tostadas.

When is it ideal to enjoy it?

Oriental Chicken Tostadas are incredibly versatile and adapt to many situations. They are perfect for hot summer or spring days, when you don't want to spend hours in front of a hot stove and are looking for something fresh. They are also an excellent option for Friday night family dinners, where you can place all the ingredients in the center of the table «buffet» style and let everyone assemble their own to their liking, fostering togetherness. Additionally, they work wonderfully as an appetizer for national celebrations or sports gatherings, being a lighter alternative to other fried snacks like Colima sopitos.

Comparison table

It's common to confuse tostada variants or look for similar alternatives. Here I show you how our tostadas differ from other popular options so you can choose the one you crave most today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these tostadas turned out for you, if you dared to add any personal touches, or if you found the perfect combination of sauces. Leave your comment and share your own little tricks with the community!

Culinary glossary

So that you have no doubts during the process, here I explain some terms we use in the recipe:

• Shred: Action of separating cooked meat into fine strands or threads, usually using hands or forks.
• Julienne: Cutting technique that consists of chopping vegetables (like lettuce) into long, very thin strips.
• Refried beans: Refers to beans that, after being cooked, are mashed and fried in lard or oil until a smooth and dense paste is obtained.
• Desflemar: Process of softening the strong flavor of ingredients like onion or radish, usually by soaking them in water with salt or lemon/vinegar.
• To peel: To remove the skin or peel from fruits, vegetables, or tubers.