Best 3 Tostados Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tostados, a beloved Mexican dish, are crispy, flat corn tortillas topped with a variety of flavorful ingredients. Typically served as an appetizer or light meal, tostadas can be made with a wide range of fillings, making them a versatile and customizable dish. This article offers a collection of delicious tostada recipes, each with its unique combination of flavors and textures. From classic recipes like the Tostada de Ceviche, made with fresh seafood and tangy marinade, to Tostada de Pollo con Mole Poblano, featuring succulent chicken in a rich and savory mole sauce, this article has something for every palate. Vegetarian options like the Tostada de Verduras Asadas, with roasted vegetables and creamy avocado salsa, cater to those with dietary preferences or seeking a lighter option. With step-by-step instructions, helpful tips, and vibrant photos, this article makes it easy to prepare these culinary delights at home. Whether you're craving a traditional Mexican dish or looking to explore new flavor combinations, these tostada recipes are sure to satisfy your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TINGA TOSTADOS



Chicken Tinga Tostados image

This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.

Provided by NANCHE30

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 10

6 bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
ΒΌ cup vegetable oil
6 medium tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16 tostada shells
1 cup sour cream
salt and pepper to taste

Steps:

  • Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
  • Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
  • Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
  • To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

Nutrition Facts : Calories 514 calories, Carbohydrate 29 g, Cholesterol 107.7 mg, Fat 27.1 g, Fiber 4.2 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 445.2 mg, Sugar 6.7 g

TOSTADOS



Tostados image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 20

1/2 cup vegetable oil
4 large corn tortillas
Salt
1 whole boneless, skinless chicken breast, pounded flat and thin
1 clove garlic, chopped
1 teaspoon oregano
1 teaspoon chili powder
Juice of a lime
1 tablespoon olive oil
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 can black, pinto or red beans, drained and rinsed
1/4 cup water
Shredded lettuce
Chopped tomatoes
Chopped red onion
1 cup grated Monterey jack
Cilantro leaves
1/2 cup salsa
3/4 cup sour cream

Steps:

  • In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
  • In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
  • Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
  • Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

BARBECUED CHICKEN TOSTADOS WW 8 PTS



Barbecued Chicken Tostados Ww 8 Pts image

Make and share this Barbecued Chicken Tostados Ww 8 Pts recipe from Food.com.

Provided by AndreaVT96

Categories     Mexican

Time 55m

Yield 7 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken thighs
1 cup barbecue sauce
4 1/2 ounces green chilies, chopped and drained
2 tomatoes, seeded and diced
1/2 small red onion, minced
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
8 (6 inch) fat free tortillas
1 cup fat-free refried beans, canned
8 scallions, finely chopped
1 cup reduced-fat monterey jack cheese, shredded
1/4 cup light sour cream

Steps:

  • Combine chicken, barbecue sauce and chiles in a large, nonstick saucepan; bring to boil.
  • Reduce heat and simmer, covered, until chicken is tender and cooked through, about 25 minutes Remove from heat and let cool.
  • Meanwhile, combine tomatoes. onion, chopped cilantro, garlic, vinegar, oil, and salt in medium bowl until blended. Set aside.
  • Preheat oven to 425 degrees. Spray a large, nonstick baking sheet with nonstick spray.
  • Place tortillas on baking sheet. Spread each with the beans, then top with then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes Top each tostado with the tomato mixture, sour cream and additional cilantro, if desired.

Nutrition Facts : Calories 307.3, Fat 8.8, SaturatedFat 2.8, Cholesterol 114.2, Sodium 753.1, Carbohydrate 23.3, Fiber 3, Sugar 12.1, Protein 32.6

Tips:

  • Select the Right Beans: Use dried beans for the best flavor and texture. Look for beans that are plump and free of blemishes.
  • Soak the Beans Properly: Soaking the beans overnight or for at least 8 hours helps to soften them and reduce cooking time. Make sure to rinse the beans well before cooking.
  • Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your tostadas. Some popular choices include shredded cabbage, diced tomatoes, sliced avocado, and chopped cilantro.
  • Make Your Own Salsa: Homemade salsa is always better than store-bought. Try making a simple Pico de Gallo with fresh tomatoes, onions, cilantro, and lime juice.
  • Use Fresh Cheese: Fresh cheese, such as queso fresco or cotija cheese, adds a delicious tangy flavor to tostadas. Crumble the cheese over the top of the tostadas before serving.
  • Serve Immediately: Tostadas are best served immediately after they are made. The tostada shells will become soggy if they sit for too long.

Conclusion:

Tostadas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning and preparation, you can easily make tostadas at home. So next time you're looking for a quick and easy meal, give tostadas a try!

Related Topics