Mexico | Appetizers | Poultry | Chicken | Tortillas

Tostadas de Pollo

(Mexican fried tortillas with chicken)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Corn tortillas 12 each
Oil for deep frying
 
Chicken breast or thigh meat skinless, boneless 1 to 1 1/2 lbs
Onion chopped roughtly 1 each
Chili powder 1 Tbsp
Cumin, ground 2 tsp
Salt 2 tsp
 
Queso fresco cheese crumbled 1 cup
Romaine or iceberg lettuce shredded 1 head
Onion sliced thin 1 each
Sour cream   1/2 cup
Salsa Mexicana   1 recipe

METHOD

Basic Steps:  Fry → Poach → Shred → Top
  1. Heat about 1" of oil in a heavy skillet till shimmering, or about 365°. One at a time, drop in the tortillas. Fry for about 1-2 minutes on one side, then flip and fry for another minute on the second side. Remove to a platter line with paper towels to drain. Repeat with all tortillas and set to the side.
  2. Place chicken breast, onion, spices and salt in a saucepan and add water to cover. Bring to a boil, reduce heat, and simmer till chicken is cooked through, 15-20 minutes.
  3. Remove chicken from poaching liquid, cool, and then shred with your hands. Moisten with a little of the broth and save the rest of the broth for a soup or other dish.
  4. Lay the cheese, lettuce, onion, sour cream and salsa out in separate bowls and allow guests to form their own tostadas: chicken on the bottom, cheese next, then the rest. Or if you like, preassemble them and bring them to the table on a platter.

VARIATIONS

  • The tostadas can be bought pre-fried in most markets these days.
  • Other possible toppings: shredded beef or pork; grilled fish or shrimp; seviche; frijoles de la olla or refried beans; sliced avocado or guacamole.
  • If you can't find queso fresco, try using shredded Monterey jack or crumbled feta.

NOTES

  • Tostadas are snack food in Mexico, made in street stalls throughout the country. They are a great way to use up leftovers from a Mexican meal.