Servings: 4 | Prep time: 10 mins | Cook time: 5 mins
Tostadas are like flat tacos that are usually made by layering frijoles (refried beans) on top of a fried, flat corn tortilla and then adding a variety of different toppings, like meat, lettuce, guacamole, cheese and salsa. They are easy to make and perfect for a casual Mexican meal.
Traditionally, a tostada is built on a deep-fried corn tortilla, but nowadays you can find tostada shells that are baked or microwaved.
We usually buy our tostadas and we have them as a pantry staple. If you can’t find tostadas, you can make them:
Brush corn tortillas with cooking oil and sprinkle with salt (optional). Bake the tortillas in a preheated 400 degree oven for approximately four minutes per side, or until they are crispy and golden on each side. Provecho!
- 3 cups shredded rotisserie chicken
- 1 jar Molli Morelos Cooking Sauce
- 1/3 cup heavy cream
- 8 corn tostadas store bought or home made
- 2 cups refried beans
- 1 cup shredded iceberg lettuce
- 2 cups queso fresco or cotija crumbled
- 2 avocados sliced
- 1/2 cup sour cream optional
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Place shredded chicken in a medium saucepan and combine it with the Morelos sauce and heavy cream. Cook, over medium heat, until the chicken is moist but not juicy, about 5 minutes. Season to taste.
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To assemble the tostadas: Spread refried beans on a tostada, add the chicken mixture, top with shredded lettuce, avocado slices, crumbled cheese and some cream. Provecho!
