Tostadas de pollo con frijoles – crispy tortillas with chicken and beans Recipe
Tostadas de pollo con frijoles are crispy tortilla rounds spread with beans and topped with juicy chicken and fresh add-ins. In Mexico they’re often served at family gatherings, because everyone can assemble their own favorite version. The flavor is like a cross between a sandwich and a salad on a crunchy tortilla “toast”.
Tostadas de pollo con frijoles are the essence of Mexican street food – a crispy tortilla, creamy bean paste, juicy chicken and fresh vegetables in one handy bite. Each layer has its own job: the beans add depth and heartiness, the chicken brings protein, and the lettuce, tomato and sour cream balance everything with freshness and a touch of tang. The dish is both homely and party-ready, because it’s easy to make a big batch and let guests assemble their own tostadas.
Chef's tips
The key is to dry-fry the tortillas properly in oil – cook them until they’re really firm and golden, otherwise they’ll soften and break under the weight of the toppings. It’s worth seasoning the bean paste a bit more strongly than you think, because once combined with the chicken, sour cream and vegetables, the flavor naturally mellows. Shred the chicken with forks while it’s still slightly warm – cold meat is harder to pull apart and easily turns into a stringy mush.
How to serve
Tostadas are best served right after assembling, so they’re perfect for casual get-togethers when guests are sitting at the table and you can build them as you go. To drink, serve pale beer, homemade sangria or, in a non-alcoholic version, water with lime and cucumber slices. For a weeknight family dinner, you can serve them with a simple salad of corn and red onion to boost the Mexican vibe even more.
Ingredients
- corn tortillas - 12 pieces
- chicken breast - 500 g
- canned red beans drained net weight about 240 g - 400 g
- chicken stock can be from a cube - 500 ml
- onion medium - 1 piece
- garlic - 3 cloves
- iceberg lettuce - 0.5 heads
- tomatoes - 2 pieces
- sour cream 18% - 150 g
- yellow cheese grated - 120 g
- vegetable oil - 4 tablespoons
- ground cumin - 0.5 teaspoons
- sweet paprika powder - 0.5 teaspoons
- salt or to taste - 1 teaspoon
- ground black pepper - 0.25 teaspoons
Preparation
- Rinse the chicken breast, place it in a pot, cover with stock and bring to a boil. Simmer over low heat for 12–15 minutes, until the meat is cooked through. Remove from the pot and set aside to cool slightly, reserving the stock.
- Shred the cooked chicken into thin strips using two forks. Sprinkle with a pinch of salt and pepper and mix.
- Drain the beans and rinse under running water. Dice the onion finely and chop the garlic.
- Heat 2 tablespoons of oil in a pan over medium heat. Add half of the onion and fry for 3–4 minutes, until softened and slightly translucent. Add the garlic and fry for 1 more minute.
- Add the beans, cumin, sweet paprika, 2–3 tablespoons of the reserved stock and a pinch of salt. Cook for 5–7 minutes, stirring frequently and mashing the beans with a fork or masher until you get a thick, spreadable paste. If it’s too thick, add a little more stock.
- Shred the lettuce into thin strips and dice the tomatoes. Place the grated cheese in a bowl. Lightly salt the sour cream and stir until smooth.
- In a large pan, heat the remaining 2 tablespoons of oil over medium heat. Fry the tortillas for 1–2 minutes on each side, pressing them down with a spatula, until golden and crispy. Transfer to a plate lined with paper towel.
- Spread a thin layer of warm bean paste on each crispy tortilla. Top with a portion of chicken, some lettuce and tomatoes, drizzle with a spoonful of sour cream and sprinkle with grated cheese.
- Serve immediately, while the tortillas are still crispy and the beans and chicken are warm.
Storage
Store leftover chicken, bean paste, chopped vegetables and grated cheese separately in the fridge for up to 2–3 days. Reheat the bean paste and chicken gently in a pan or microwave before serving. Always fry fresh tortillas into tostadas just before eating so they stay crispy.
