tostada

Though tinga is traditionally flavored with chorizo, this quick and easy version still packs in the flavor, without having to seek out special ingredients. The chicken is gently poached in broth then shredded and tossed with a pureed sauce for extra-juicy texture and flavor.

Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken) Recipe

bone-in, skin-on chicken breast

salt and black pepper

(30 milliliters) lard or vegetable oil

tomatillos, peeled (170 grams; about 2 medium)

plum tomatoes (170 grams; about 2 medium)

garlic cloves

white onion, finely chopped

oregano (preferably Mexican)

bay leaves

(30 milliliters) cider vinegar

(475 milliliters) homemade

chipotle chilies

(10 milliliters) Asian fish sauce

Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin side down and cook, without moving, until well browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn.) Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover the pot and cook, turning chicken occasionally, until chicken registers 145°F when an instant-read thermometer is inserted into the center of the thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking the sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

Add chipotle chilies and adobo, remove and discard bay leaves, and blend the sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard the skin and bones and finely shred the meat. Return it to the sauce. Add fish sauce and stir to combine.

Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary). Chicken tinga can be served in tacos; stuffed into enchiladas or burritos; on top of nachos, tostadas, and sopes; or on its own.

Shredded chicken smothered with a smoky, spicy tomato salsa... just when we thought we had everything we could possibly want in a recipe, we added bacony refried beans, a crispy tostada, and a smattering of cilantro and cheese. 

Chicken Tinga Tostadas With Black Beans

white onion

garlic

chipotle chiles

tomatoes

Tbsp. chili powder

chicken breasts (about 1½ lb. total)

Kosher salt

smoked bacon

black beans

tostadas

queso fresco

cilantro

Here's everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese. Use skin-on, bone-in, chicken breasts—they’re juicier and more flavorful than their skinless, boneless counterparts—and if your taste skews mild, reduce the adobo sauce to 1 Tbsp. Leftovers keep best stored separately and assembled when you’re ready to eat. Talk about an envy-worthy make-your-own-tostada desk lunch.

Bon Appétit

First, prep the spicy tomato sauce: Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of remaining chopped onion to a large saucepan (you’ll use the rest of the onion for the beans). Peel and finely chop 4 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan. (You can store any remaining chiles individually in the freezer to use for later.)

Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce (use 1 Tbsp. if you're sensitive to heat) to saucepan, stir to combine, and bring to a boil over medium-high heat. Nestle 2 skin-on, bone-in chicken breasts into mixture, reduce heat to medium-low, and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.

Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8–10 minutes.

Increase to medium-high and add 2 15-oz. cans black beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.

Using a potato masher (or a wooden spoon, if you're in a pinch), smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.

When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Let cool slightly in pan.

Remove skin from chicken breasts and separate meat from bones; discard skin and bones. Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1½ tsp. salt, and toss to coat.

Assemble your tostadas: Use your hands to crumble 4 oz. queso fresco into small pieces (about the size of dried lentils).

Spread about ⅓ cup refried beans over 1 tostada. Top with about ½ cup chicken tinga.

Repeat with as many tostadas as you think you’ll eat (the separate components will keep well in the fridge). Top with queso fresco, cilantro, and reserved chopped onion.

A simple homemade Tostada recipe made with meat (beef, chicken, or pork), refried beans, cheese, and other toppings all on crispy tostada shell.

Easy Mexican Tostada

tostada shells ((or regular corn tortillas, if making your own tostada shell))

Refried Beans

ground beef (,(pork

onion (, diced)

Tablespoon chili powder

cumin

EACH paprika and salt

EACH garlic powder, oregano, black pepper

lettuce (, finely chopped)

queso fresco ((or other cheese))

avocado

Mexican crema ((or sour cream))

Salsa (, pico de gallo

Bake or Fry the corn tortillas, if not using store bought tostada shells.

Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease.

Add onion and seasonings and cook an additional few minutes.

Add the refried beans to a microwave safe bowl, or a small skillet over medium heat. Stir in a small scoop of sour cream. Cook until warmed through.

Assemble the tostadas: Spread a thin layer of refried beans over the tostada shell. Top with a small spoonful of ground beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.

Serve immediately.

https://content.jwplatform.com/videos/rfWhnEGH.mp4

One of my go-to dinners when I need something QUICK and easy is homemade Tostadas made with ground beef (or shredded chicken or pork), refried beans, and cheese. They’re so fresh and tasty and a meal that everyone gets excited for.

Tostadas

A delicious way to incorporate brussels sprouts in a unique tostada recipe!

Brussels Sprouts Tostadas

lb Brussels sprouts

avocado oil

corn

jalapenos (minced)

onion

taco seasoning

salt

tortillas ((you can use a grain-free cassava tortilla but you can use flour or corn too))

jalapeno

lime, (juiced)

water

Salt, (to taste)

refried beans (warmed)

First, start by combining all of the ingredients for the green sauce in a food processor, blend until smooth. Season with salt to taste. Refrigerate until ready to use.

Next, make the tostadas by heating the oil in a large skillet. Once hot, fry the tortillas for 30 seconds per side until golden and crisp. Transfer to a cooling rack over a kitchen towel to release excess oil.

Leaving the oil in the skillet and working in batches, add in half of shredded Brussels sprouts, cook for 4-5 minutes or until crispy. Remove with a slotted spoon and place on a plate. Add the additional 2 tablespoons of oil to the skillet and repeat with remaining sprouts. Add the corn, jalapeno, and onion to the skillet and cook for 3-5 minutes or until the onion is soft.  Then, add in the taco seasoning and salt.  Add the sprouts back to the skillet and heat another minute.

To serve, top each tortilla with a smear of refried beans, the Brussels sprout mixture and green sauce.

20 Minute Chicken Tostadas with shredded chicken, black beans, avocado, crumbled cheese and homemade baked tortilla shells. Tasty, healthy and quick weeknight dinner.

Chicken Tostadas {in 20 Minutes}

corn tortillas tostada shells

tomatoes (diced)

avocados (diced)

tbsp red onion (finely chopped)

cilantro (finely chopped)

tsp cumin

tsp chili powder

Lime (juice of)

low sodium black beans (drained & rinsed)

chicken

feta or Cotija cheese (crumbled)

Cooking spray (I use Misto)

To make homemade tostada shells: Preheat oven to 400 degrees F and line large baking sheet with parchment paper or silicone mat.

Arrange tortillas in a single layer, spray with cooking spray and sprinkle with salt on both sides.

Bake for 6 minutes per each side, means flipping once.

Prep toppings: While tostadas are baking, make easy guacamole salsa by combining tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice. Get other ingredients ready.

Assembly: To assemble tostadas, top each shell with guacamole salsa, beans, chicken and cheese.

Storing tostada shells: You can bake homemade tostada shells for up to 48 hours in advance. Just store in resealable Ziploc bag to keep shells crunchy.

Plastic: Level guac in a bowl and tightly press piece of plastic on top.

Water: Pour cold water on top, then drain and stir before serving.

Making ahead: You can shred chicken, chop/ dice veggies, crumble cheese for up to 48 hours in advance and store in airtight containers. You can even prep guacamole and store for up to 24 hours.To prevent browning, here are 2 foolproof methods of storing:

https://content.jwplatform.com/videos/l1Pi4rwz.mp4

Chicken Tostadas

Homemade tostadas make weeknights better. Here, crispy tostada shells are topped with all your favorite taco fixins&rsquo; &ndash; a tasty mix of chicken, rice and beans, plus cheese and sour cream. Sounds easy because it is.

Taco Tostadas

tbsp oil

red bell pepper

(14 1/2 oz) diced tomatoes undrained

Lawry's® Taco Spices & Seasonings

rice

(15 oz) black beans

(6-inch) tostada shells warmed

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

Scallop Tostadas

oz 1 small haas avocado

tomato

red onion

lime juice

black pepper (to taste)

sour cream (thinned with 1 teaspoon fat-free milk)

sea scallops ((8 ounces total) side muscle removed, rinsed and pat dry)

unsalted butter

olive oil

corn tostada shells*

*Read labels for gluten-free.

Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.

Season scallops with salt and black pepper. Add the butter and oil to a 12-inch skillet on high heat.  Once the butter begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

PRINT: https://www.skinnytaste.com/scallop-tostadas/

Homemade Tostadas will make your tastebuds dance! They are so simple to make, super versatile and provide so many topping options.

Easy Tostada Recipe

corn tortillas (or prepared tostadas)

oz beef

Tbsp taco seasoning

garlic powder

salt (or

oz refried beans

iceberg lettuce (chopped)

cotija cheese, or queso fresco (crumbled)

tomatoes (chopped)

avocado (diced)

pico de gallo (or salsa)

cilantro (chopped)

Preheat the oven to 415°F. Spray the corn tortillas on both sides with oil. Lay them flat on a baking sheet. Bake in the preheated oven for 4 minutes and flip them over and bake for another 5 minutes or until the tortillas are crispy and golden.

Cook the ground beef in a skillet over medium-high heat and break it apart with your spatula. Season with garlic powder, salt and taco seasoning. Add the diced onion and cook until the onion is translucent and the beef is fully cooked.

Reheat the refried beans in a skillet over medium-low heat or in a microwave until steaming hot.

To assemble, top each tostada with refried beans, ground beef, lettuce, tomatoes, avocado and pico de gallo or salsa. Sprinkle some cheese and cilantro on top. Serve right away.

 Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Chile-Braised Chicken Tostadas

lb. chicken legs (thigh and drumstick; about 6)

Tbsp. (or more) vegetable oil

onion,

garlic cloves,

cinnamon stick

cumin seeds

chicken broth

Tostadas, shredded lettuce, chopped red onion, cilantro leaves

This saucy shredded chicken takes inspiration from Mexican chicken tinga. Here we harness the wonderful complexity of dried chiles, which simmer with onions, tomatoes, spices, and chicken broth to slowly braise whole chicken legs. Cracking the lid of your cooking vessel helps concentrate the liquid as the chicken cooks. Once the chicken is fall-apart tender, remove it and blend the braising liquid and aromatics into a rich sauce to toss with the shredded meat. Use it to top tostadas or rice bowls, or as a filling for enchiladas and tacos.

Season chicken generously with salt. Heat oil in a large Dutch oven over medium-high. Working in batches and adding more oil between batches if needed, arrange chicken, skin side down, in pot in a single layer. Cook, undisturbed, until skin is crisp and golden brown, 5–7 minutes. Turn over; cook until other side is browned, 5–7 minutes. Transfer to a plate.

Reduce heat to medium and combine onion and garlic in same pot; season with salt. Cook, stirring occasionally, until onion is softened and starting to brown, about 5 minutes. Add cinnamon stick and cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and their juices, crushing with your hands as you go. Cook, stirring occasionally and scraping up any browned bits, until juices are almost completely reduced, 5–7 minutes.

Add chiles and 2 cups broth to pot, then chicken (it should be mostly submerged; add remaining broth if needed). Make sure chiles are under chicken so they can fully hydrate. Increase heat to medium-high; bring to a simmer. Reduce heat to low, partially cover pot, and simmer 45 minutes. Turn chicken over, scraping up browned bits. Partially cover; cook, scraping up browned bits every 15 minutes, until meat shreds easily and braising liquid is reduced by half to three fourths, 45–60 minutes. Transfer chicken to a plate; let cool slightly. Remove skin, then shred meat into a medium bowl; discard skin and bones.

Fish out cinnamon stick; discard. Transfer onion, garlic, and chiles to a blender; add ½ cup braising liquid. Blend, adding more braising liquid or broth if needed until smooth (sauce should be the consistency of a loose ketchup); season with salt. Add enough sauce to chicken to coat (save extra sauce for another meal).

Spoon chile chicken on tostadas and top with lettuce, red onion, cilantro, and queso fresco. Serve with lime wedges.
Do ahead: Chile chicken can be made 4 days ahead. Let cool; cover and chill.

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes, whether you're serving them as a snack or an easy weeknight dinner.

Chickpea and Chorizo Tostadas

chickpeas

lime

¼ cup plain whole milk Greek yogurt

kosher salt, divided

chorizo (about 8 oz. total)

tostada shells

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes. If you normally throw the stems from a bunch of cilantro or parsley straight into the garbage...DON'T! They're delicious, and can be diced finely and stirred into all kinds of things—like the lime yogurt in this recipe—to add herb-y flavor and crunch.

Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.

Finely grate zest of 1 lime with a microplane or grater into a small bowl.

Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.

Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.

Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.

Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.

Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.

Spread reserved crema over 4 tostada shells.

Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

These easy tostadas come together quickly thanks to storebought tostada shells and canned refried beans. Feel free to go wild with your favorite toppings.

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The most viewed tostada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine