Tostadas de pollo with avocado and corn Recipe
Crispy tostadas with chicken, creamy avocado and sweet corn are a colourful dish that in Mexico often appears at home parties and birthdays. Everyone can arrange their favourite toppings on the crunchy tortilla, a bit like at a DIY “taco station”. It’s a great way to use up boiled chicken from broth.
These tostadas combine three textures that are absolutely addictive in Mexican cooking: super‑crispy tortilla, creamy avocado sauce and juicy chicken with corn. It’s a homemade version of Mexican party street food – everyone at the table can build their own tostada like at a little “taco station”, which instantly sets the mood for the gathering. An extra bonus: they cleverly use up leftover chicken from broth that often lingers in the fridge.
Chef's tips
Make sure to fry the tortillas briefly, just until they turn stiff and golden – if you leave them in the oil too long, they darken quickly and become bitter. Mash the avocado as soon as you cut it and mix it with lime juice right away so it doesn’t brown and the sauce stays nicely green. Taste the chicken on its own before mixing with the corn – if it’s already well seasoned, add only a little salt so the filling doesn’t end up too salty.
How to serve
Tostadas are best served right after frying, on a large platter, with small bowls of extra limes, chili and coriander on the side so everyone can season to their liking. To drink, a light lager-style beer, homemade lime agua fresca or simply sparkling water with a slice of citrus all work well. This dish is ideal for relaxed home gatherings – from watching a game on TV to a summer balcony party when you want guests to “build” their own dinner.
Ingredients
- corn tortillas - 12 pieces
- chicken breast cooked, shredded or sliced - 350 g
- corn drained - 150 g
- avocado - 2 pieces
- sour cream - 120 g
- lime juice freshly squeezed - 2 tablespoons
- chili pepper - 1 pieces
- lettuce head, shredded - 0.5 heads
- cheese grated - 80 g
- vegetable oil - 150 ml
- salt - 0.75 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- Cut or shred the chicken into thin strips. If you’re using meat from broth, remove the skin and cartilage.
- Shred the lettuce into thin strips, rinse and dry well. Drain the corn. Finely chop the chili pepper, removing the seeds if you want a milder version.
- Cut the avocado in half, remove the pit, scoop the flesh into a bowl and mash with a fork into a smooth paste. Add the sour cream, lime juice, half of the chopped chili, salt and pepper. Mix until you get a creamy sauce.
- Heat the oil in a frying pan over medium-high heat. When the oil is hot (a piece of tortilla dropped in should start sizzling immediately), fry the tortillas for 30–45 seconds on each side, until golden and stiff. Transfer to a plate lined with paper towel to drain excess fat.
- In a small bowl, mix the chicken with the corn and the remaining chopped chili. You can add a pinch of salt if the meat is not very salty.
- Spread 1–2 tablespoons of the avocado cream on each crispy tortilla. Top with a handful of lettuce, a portion of chicken with corn and sprinkle with grated cheese.
- Serve immediately while the tortillas are still very crispy. If you like, drizzle the top with extra lime juice.
Storage
Store the components separately: keep the chicken mixture and avocado cream in the fridge in airtight containers and use within 1–2 days. Re-crisp the tortillas briefly in a dry pan or oven before serving, and assemble the tostadas just before eating so they don’t go soggy.
