These are a HUGE hit in my house. Tostadas can look hard to make but really they are like layered up tacos on top of a flat crispy taco shell. I love that you can add anything you want- my recipe below is just a starting point.
You can swap the chicken for ground beef or even leftover pulled pork. You can add grilled veggies, onions or peppers or swap the queso fresco for shredded cheddar cheese.
The Instant Pot makes the chicken so easy. The most time consuming part is shredding the cooked chicken!
You can buy pre-made tostadas but making them from freshly made corn tortillas makes the entire meal so delicious! You can make the tortillas from scratch ( a tortilla press makes it easier). We got our tortillas from a small little market near the house where they make them from scratch!
It only takes a minute or so per side to fry the tostadas.
Freshly made tostadas are hard to resist!
- 2 lbs chicken
- Limes
- 2 tsp Paprika
- 1 tsp Oregano
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Coriander
- 2 tsp salt
- ½ tsp black pepper
- 2 Cup Chicken Broth
- Can Refried Beans, heated
- Shredded Lettuce
- Cilantro
- Avocado, sliced
- Sour Cream
- Sliced Jalapeno (optional)
- Chopped tomatoes (optional)
- Salsa of choice
- Queso Fresco, crumbled
- Corn Tortillas
- Cooking Oil
- Place chicken in Instant Pot, pour chicken broth over and sprinkle all spices on top.
- Cook on high pressure for 15 minutes if using thawed chicken. Frozen chicken may take 20-25 minutes. Natural Release.
- While chicken is cooking, heat oil to fry tortillas. Fry tortillas flat until crispy, flipping over, 1-2 min per side.
- Drain fried tortillas on paper towels. Set aside.
- (Optional: You can bake tortillas in oven at 400 degrees for 5 min per side instead of frying)
- Remove chicken from Instant Pot and shred.
- Build the tostada starting with the tortilla and then smearing the hot refried beans on top.
- Generously add the chicken, lettuce, cheese, cilantro, avocado and salsa.
- Drizzle with a little lime juice.
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