Recipes // Main Dish Beef and Pork // Chicken Tostadas

Chicken Tostadas


Serves 6 | Active time: 45 minutes | Start to finish: 45 minutes


  • 1 medium white onion
  • 1 pound tomatoes, quartered
  • 2 large garlic cloves
  • 1–2 serrano chiles, stemmed
  • ½ cup plus 2 tablespoons vegetable oil
  • 3 cups shredded iceberg lettuce
  • 6 large radishes, halved and sliced
  • ½ cup chopped fresh cilantro
  • Salt
  • 1 rotisserie chicken, meat coarsely shredded (4 cups)
  • 6 (6-inch) corn tortillas
  • 1 (1-pound) can refried beans, heated
  • 1 avocado, halved, pitted, and peeled
  • ½ cup Mexican crema or sour cream
  • ¼ cup crumbled cotija cheese or ricotta salata


  1. Sliced serrano chiles; lime wedges
  2. Preheat broiler.
  3. Cut half of onion into ¾-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil on a rimmed baking sheet, spreading in 1 layer.
  4. Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.
  5. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
  6. Puree roasted tomato mixture in a blender along with 1 or both roasted serranos (to taste) and 1 teaspoon salt until smooth (use caution when blending hot foods). Transfer puree to a bowl and stir in chicken, remaining cilantro, and salt to taste.
  7. Heat remaining ½ cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
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