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Win The Super Bowl With This Party-Perfect Mexican Tostadas Recipe

A healthier, more delicious take on your standard game-watching fare (and, let's face it, on most meals, period).

This Mexican tostadas recipe yields, hands down, the best homemade tostadas you’ll ever have. It also happens to be the perfect meal to serve when hosting a crowd of any size, as everyone can customize their own plate—(almost) no matter their diet.

How to do it? Create a buffet-style tostada zone, with all of the toppings laid out for your guests to add as they please. Feel free to improvise on the ingredients to create your own signature spin on this traditional Mexican dish (or accommodate said diets!).

HOMEMADE MEXICAN TOSTADAS RECIPE

(Serves four)

Ingredients

  • 1 bag of tostadas
  • 2-3 avocados
  • 1-2 white onions
  • 1 small bunch of cilantro
  • 2 cans of refried beans
  • 3 boneless, skinless chicken breasts
  • 1 package of queso fresco (or other crumbled cheese)
  • 1 cup of chicken or vegetable stock
  • Sour cream
  • Salsa (fresh made or Mexican)

Directions

1. Begin by boiling the chicken to prepare it for shredding. The easiest way I’ve found to make fast, shreddable chicken is by taking your chicken breasts, seasoning them with salt and pepper, and placing them on a pan with a little drizzle of olive oil.

2. Cook one side of the chicken breasts on medium-high heat for about 5 minutes, until golden, then flip over. Once flipped to uncooked side, pour your chicken or vegetable stock (water works, too) into your pan. Cover with an aerated lid, and let cook for about 12 minutes or so, checking it frequently.

3. Once the liquid is cooked down, flip the chicken again, this time slicing it to make sure the middle is cooked thoroughly. After just a few more minutes, remove the chicken from the pan (don’t overcook, or it’ll be dry!) Shred using two forks to pull apart the meat, and set aside.

4. Heat up your beans in the pan for about 5 minutes, until warm. Set aside in a bowl. Dice up your onions, cube the avocados, and finely chop the cilantro. Place in small bowls, setting aside.

5. Take one tostada, and spread a thin layer of beans over it. Top with shredded chicken, avocado, crumbled cheese, onions, and cilantro. This is where you can get creative!

6. Add any other veggies you’d like to top your tostadas with, like tomatoes, lettuce, or corn, and leave out the chicken if you prefer a vegetarian version. You can top it off with a dollop of sour cream and lots of salsa! I love to serve the tostadas with rice as a side, or a fresh green salad. Make sure to store any extra ingredients in the fridge for later, as these make for quick and delicious leftovers.

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