Tostadas De Pollo Recipes

MEXICAN TOSTADAS DE POLLO RECIPE BY TASTY

Steps:

• Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
• Spread the mashed beans all over the tortillas from one side only.
• Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
• Plate and serve.
• Enjoy!

TOSTADAS DE POLLO (CHICKEN TOSTADAS)

Steps:

• Place oil, lime juice, garlic, onion, chili powder, pepper, and salt in a bowl. Mix with a fork to combine.
• Add chicken and turn it to coat well with the seasonings. Marinate for 20 minutes.
• Heat a griddle pan or a cast-iron skillet until smoking.
• Brush with a little bit of oil to coat lightly the bottom.
• Add chicken and grill (flipping from time to time) on both sides until golden, charred, and well cooked through.
• Place grilled chicken in a bowl and cover with foil, allow to rest for 5 minutes then shred it using two forks.
• Cover again to prevent it from drying and set aside until needed.
• Assemble
• Spread each tostada shell with refried beans.
• Add a layer of shredded chicken.
• Top with shredded lettuce, tomato slices, and pickled onions.
• Finish with cheese and a drizzle of your favorite salsa.

MEXICAN TOSTADAS DE POLLO RECIPE

Steps:

• Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
• Spread the mashed beans all over the tortillas from one side only.
• Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
• Plate and serve.
• Enjoy!

TOSTADAS DE TINGA RECIPE BY TASTY

Steps:

• Add water and chicken breasts to a crockpot with ½ of an onion, 2 garlic cloves, and a pinch of salt. Turn the crockpot on to a simmer.
• While chicken is cooking, in a blender, blend ½ onion, tomatoes, 2 garlic cloves, salt, chipotles, and water. Once finished, in a skillet over medium heat, saute julienned onions until transparent.
• Once cooked, add chicken and sauce and cook for 15 minutes to combine.
• Lay a tostada shell on a flat surface, top with chicken mixture and desired toppings/garnishes. Repeat with remaining tostada shells.
• Serve.

TINGA DE POLLO TACOS

Steps:

• Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
• Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
• Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
• Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.