Tostadas with chicken and cabbage salad Recipe
Tostadas are crispy tortilla rounds topped with various fillings – a bit like open-faced sandwiches, just on a corn base. In this version we combine juicy shredded chicken with a quick cabbage salad and creamy sour cream. It’s a great dish for a get-together with friends, because everyone can assemble their own tostadas at the table.
These tostadas with chicken and cabbage salad combine a crispy fried tortilla with juicy shredded chicken flavored with smoky chipotle and a fresh, slightly tangy slaw. The dish showcases the Mexican contrast of textures – from the crunch of the base to the creamy lime sour cream – and the balance of heat with citrusy freshness.
Chef's tips
Make sure the chicken simmers gently – if the stock boils hard, the meat will turn stringy instead of juicy; after cooking, let it rest for 5 minutes before shredding. Fry tostadas briefly but in well-heated oil – they should be stiff and golden, not dark brown; if the tortilla soaks up too much fat, the oil is too cool. Be sure to massage the cabbage salad with your hands – this helps the cabbage soften faster and release less liquid onto the finished tostadas.
How to serve
Serve on a large platter and put the components out in bowls so everyone at the table can build their own version – it works perfectly for relaxed board-game evenings. Cold lager-style beer or non-alcoholic agua fresca with lime or orange are great to drink. As an extra side, put a bowl of black beans or a simple red onion and lime salsa on the table to boost the flavor even more.
Ingredients
- corn tortillas small rounds, wheat tortillas also work - 8 piece
- chicken breast skinless - 400 g
- chicken stock for cooking the chicken - 500 ml
- white cabbage finely shredded - 200 g
- carrot grated on a coarse grater - 1 piece
- tomatoes diced - 2 piece
- red onion finely chopped - 0.5 piece
- 18% sour cream for drizzling - 150 ml
- lime juice divided: for the cabbage and for the chicken - 3 tablespoons
- vegetable oil for frying the tortillas and chicken - 4 tablespoons
- chipotle chili in adobo sauce finely chopped, with a bit of the sauce, canned is fine - 1 piece
- garlic grated - 1 clove
- salt to taste, divided - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- fresh cilantro chopped, for sprinkling - 2 tablespoons
Preparation
- Place the chicken breast in a pot, cover with stock, bring to a boil and simmer gently for 15–18 minutes, until cooked through. Remove, let cool slightly and shred into strands with two forks.
- In a bowl, mix the shredded chicken with the chopped chipotle, garlic, 1 tablespoon lime juice, a pinch of salt and pepper. Set aside so the meat absorbs the flavors.
- In a second bowl, combine the shredded cabbage and grated carrot. Add 1 tablespoon lime juice, a pinch of salt and 1 tablespoon oil. Massage the seasoning into the cabbage with your hands for 1–2 minutes until it softens slightly.
- Add the diced tomatoes and onion to the cabbage, mix gently. Taste and adjust with more salt or lime juice if needed.
- Heat 1 tablespoon oil in a pan over medium heat. Add the seasoned chicken and fry for 3–4 minutes, stirring, until lightly browned and hot. Keep on low heat so it doesn’t cool down.
- In a second pan, heat a thin layer of oil (about 0.5 tablespoon). Fry one tortilla at a time for 1–2 minutes on each side, until stiff and golden. Transfer to a plate lined with paper towels. Repeat with the remaining tortillas, adding more oil if needed.
- Mix the sour cream with the remaining 1 tablespoon lime juice, a pinch of salt and pepper – you’ll get a slightly tangy sauce.
- On each crispy tortilla place a portion of chicken, top with the cabbage salad, drizzle with the lime sour cream and sprinkle with fresh cilantro.
- Serve immediately while the base is still crispy.
Storage
Store the components separately: shredded chicken and cabbage salad in the fridge for up to 2–3 days, and unfried tortillas in their original packaging. Assemble and crisp the tortillas just before serving so they don’t go soggy.
