Chicken Tostadas

Name: Chicken Tostadas
Cook time: 40 min
Cuisine: Mexican recipes
Ingredients: 2 packets of Goya Chicken Powder Cubes; 2 boneless, skinless chicken breast halves (about 1 lb.); 1 tbsp. of Aceite de Oliva Único; 8 pcs. of Corn Tortillas; 1.25 cups of GOYA Black Beans in sauce; 0.5 iceberg lettuce, shredded (about 2 cups); 1 tomato, thinly sliced; 1 ripe avocado, peeled, seeded and chopped (about ¾ cup); 1 tbsp. (optional) of Chipotle Peppers Hot Sauce; 1 tbsp. (optional) of Pico De Gallo Sauce; 1 tbsp. (optional) sour cream; 0.25 cup (optional) queso fresco

Mexican recipes

Meat and poultry

Launch

Easy

40'

A chicken tostada (a type of Mexican tostada) is an authentic Mexican dish that layers creamy refried beans, moist chicken, luscious avocado, and crisp shredded lettuce on top of a warm, crispy corn tortilla. Topped with sour cream, shredded cheese, and a drizzle of GOYA® Hot Sauce, every mouthful delivers a burst of flavor and crunch that your family will find irresistible.

Mexican tostadas are the best of home cooking, Mexican style!

Ingredients Preparation Share

Ingredients

2 packets of Goya Chicken Powder Cubes
2 boneless, skinless chicken breast halves (about 1 lb.)
1 tbsp. of Aceite de Oliva Único
8 pcs. of Corn Tortillas
1.25 cups of GOYA Black Beans in sauce
0.5 iceberg lettuce, shredded (about 2 cups)
1 tomato, thinly sliced
1 ripe avocado, peeled, seeded and chopped (about ¾ cup)
1 tbsp. (optional) of Chipotle Peppers Hot Sauce
1 tbsp. (optional) of Pico De Gallo Sauce
1 tbsp. (optional) sour cream
0.25 cup (optional) queso fresco

Preparation

Add chicken bouillon mixture to medium saucepan over medium-high heat; bring to boil. Add chicken; lower heat to medium. Simmer until chicken is cooked through, about 20 minutes. Transfer chicken to plate to cool; shred and set aside.
Meanwhile, heat oven to 180˚F; place baking sheet inside oven. Heat ½” oil in medium skillet over medium-high heat until shimmering, but not smoking. Add one tortilla; cook until crisp and golden brown on both sides, flipping once, about 1 minute. Transfer to paper towel-lined plate to drain, and then transfer to baking sheet in oven. Repeat with remaining tortillas.
To assemble tostadas, spread 3 tbsp. refried beans on each crisped tortilla. Divide reserved chicken, lettuce, tomato and avocado evenly among tortillas. Serve with salsita, pico de gallo, sour cream and cheese, if desired.