Mexican Tostada with Spicy Shredded Chicken

Ingredients

• 4 corn tortillas 4 corn tortillas
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) salsa 1 cup (240ml) salsa
• 1 cup (240ml) shredded lettuce 1 cup (240ml) shredded lettuce
• 1 tomato, diced 1 tomato, diced
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/4 cup (60g) diced red onion 1/4 cup (60g) diced red onion
• 1/4 cup (60g) diced jalapenos (optional, for extra heat) 1/4 cup (60g) diced jalapenos (optional, for extra heat)
• 1/2 cup (120g) guacamole 1/2 cup (120g) guacamole
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 26g, 3g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a large skillet over medium-high heat.
2. 2.
   Fry the corn tortillas, one at a time, until golden and crispy. Remove and drain on paper towels.
3. 3.
   In a separate skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
4. 4.
   Add the chicken breasts to the skillet and cook until browned on both sides.
5. 5.
   Sprinkle the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper over the chicken. Stir to coat the chicken evenly with the spices.
6. 6.
   Pour the salsa into the skillet, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
7. 7.
   Remove the chicken from the skillet and shred it using two forks.
8. 8.
   To assemble the tostadas, place a crispy tortilla on a plate. Spread a layer of shredded chicken on top.
9. 9.
   Top with shredded lettuce, diced tomatoes, chopped cilantro, diced red onion, and diced jalapenos (if desired).
10. 10.
    Finish with a dollop of guacamole and a squeeze of lime juice.
11. 11.
    Repeat the process for the remaining tortillas.
12. 12.
    Serve the Mexican Tostadas immediately and enjoy!

Treat your ingredients with care...

• Chicken breasts — Make sure to cook the chicken until it is fully cooked and tender. Overcooking may result in dry chicken.
• Corn tortillas — Frying the tortillas in hot oil will give them a crispy texture. Be careful while frying to avoid burning yourself.

Tips & Tricks

• For a vegetarian version, substitute the chicken with sautéed vegetables or refried beans.
• Customize the toppings to your liking by adding sliced avocado, sour cream, or pickled jalapenos.
• If you prefer a spicier tostada, increase the amount of cayenne pepper or add hot sauce to the shredded chicken.
• To save time, you can use store-bought rotisserie chicken instead of cooking the chicken from scratch.
• Serve the tostadas with a side of Mexican rice and beans for a complete meal.

Serving advice

Mexican Tostadas are best served immediately after assembling to maintain the crispiness of the tortillas. Serve them as a main course for lunch or dinner, accompanied by a side of Mexican rice and beans.

Presentation advice

Arrange the tostadas on a platter and garnish with additional cilantro leaves and lime wedges. The vibrant colors of the toppings will make the dish visually appealing. Serve with a side of guacamole and salsa for dipping.