Chicken Tostadas

Chicken Tostadas from 101 Cooking For TwoA tasty Mexican dish. Braise some chicken in spiced up broth then shred, spice some more and add to a toasted tortilla and then top with your favorite toppings. Nothing can go wrong with all that going for you.

I had a couple of skinless boneless chicken breast that I had slated for a roasting but they were huge and would not roast well. Plus I want Mexican tonight so I modified one of last years top posts Spicy Mexican Shredded Pork Tostadas (Tinga)  into a chicken recipe. Excellantoooo…

Rating

rating system 4

 Almost a five.

Notes: You can braise the chicken on the stove top like I did. Or a couple of hours covered in a 300 degree oven or even 3-4 hours on high in a crock pot. Take your choice.

clean and slice chicken

Trim about 1 1/2 pounds skinless boneless chicken breast. That is 3 normal size ones or two huge breasts. Slice into 1/2 inch slices.

mix chicken broth with onion and spices

In a large pan, combine a 14 oz can chicken broth, one medium chipped onion, 2 T chili powder,1 t cumin, and 1/2 t garlic powder.

add chicken to broth

Add the sliced chicken.

cook chicken in broth

Bring to boil, then cover and decrease heat to simmer. You can braise the chicken on the stove top like I did. Or a couple of hours covered in a 300 degree oven or even 3-4 hours on high in a crock pot. Take your choice.

cook for about 2 hours

Simmer for 1 1/2 to 2 hours.

shred the chicken

Remove the chicken to a cutting board and shred with two forks. Discard liquid.

cook shredded chicken with spices

Add 1 t oil to pan and add the chicken back over medium high heat. Add 1 T chili powder, 1/2 t salt, 1/2 t cumin, 1/4 – 1/2 t cayenne and 1/4 t chipotle powder. Then add 8 oz tomato sauce. Cook for about 5 minutes until starting to brown a little.

Making the Tostadas
heat oil in pan
Add about 1/4 cup vegetable oil to a flat bottom pan and heat over medium high heat until shimmering.
poke tortilla with fork a few times

Poke a fork multiple times into a six inch corn tortilla. Place in oil and hold down with a spatula.

brown tortilla

Brown on each side for about 2 minutes then move to a paper towel covered plate to drain, sprinkle lightly with salt. Repeat until you have the desired number of tostadas.

Chicken Tostadas

Assemble to your preference. Suggestions: sour cream, cheeses, tomato, green onion, cilantro, avocado or whatever you want.

Chicken Tostadas
 
Prep time
Cook time
Total time
 
A tasty Mexican dish. Braise some chicken in spiced up broth then shred, spice some more and add to a toasted tortilla and then top with your favorite toppings.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 8 servings
Ingredients
  • 1½ pounds skinless boneless chicken breast
  • 14oz can chicken broth
  • 1 medium onion chopped
  • 2 T chili powder
  • 1 t cumin
  • ½ t garlic powder
Part Two
  • 1 T chili powder
  • ½ t salt
  • ½ t cumin
  • ¼ -1/2 t cayenne
  • ¼ t chipolte powder
  • 8 oz. tomato sauce
The Tostadas
  • ¼ cup oil
  • six inch corn (or other) tortillas
  • salt if you want
Instructions
  1. Trim about 1½ pounds skinless boneless chicken breast. That is 3 normal size ones or two huge breasts. Slice into ½ inch slices.
  2. In a large pan, combine a 14oz can chicken broth, one medium chipped onion, 2 T chili powder,1 t cumin, and ½ t garlic powder. Add the sliced chicken.
  3. Bring to boil, then cover and decrease heat to simmer. You can braise the chicken on the stove top like I did. Or a couple of hours covered in a 300 degree oven or even 3-4 hours on high in a crock pot. Take your choice.
  4. Simmer for 1½ to 2 hours. Remove the chicken to a cutting board and shred with two forks. Discard liquid.
  5. Add 1 t oil to pan and add the chicken back over medium high heat. Add 1 T chili powder, ½ t salt, ½ t cumin, ¼ - ½ t cayenne and ¼ t chipotle powder. Then add 8 oz tomato sauce. Cook for about 5 minutes until starting to brown a little.
  6. Make the Tostadas. Add about ¼ cup vegetable oil to a flat bottom pan and heat over medium high heat until shimmering.
  7. Poke a fork multiple times into a six inch corn tortilla. Place in oil and hold down with a spatula.
  8. Brown on each side for about 2 minutes then move to a paper towel covered plate to drain, sprinkle lightly with salt. Repeat until you have the desired number of tostadas.
  9. Assemble to your preference. Suggestions: sour cream, cheeses, tomato, green onion, cilantro, avocado or whatever you want.

Last Updated
October 6 2014

Comments

  1. says

    Man this looks quite tasty. I’ve gotten some huge chicken breasts too, lately. I cut them into cutlets to make them easier to grill properly but braising is a good idea too.

  2. says

    These really sound wonderful. I am new to your blog, so I took some tome to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

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