Chicken & Cheese Tostada Recipe
Fried Corn Tortilla, Asado Marinated-Roasted & Pulled Chicken, Smoked Chile Sauce, Shaved Cabbage, Mojo Vinaigrette, Sharp Cheddar, Chihuahua & Cotija Cheeses, Avocado.
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Ingredients
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Tortillas
Chicken Filling
Smoked Chile Sauce
Toppings
Method
Preparations
- 1
Marinate the Chicken
In a bowl, combine the chicken breast and asado marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Smoked Chile Sauce
In a blender, combine smoked chiles, garlic cloves, tomato sauce, lime juice, and salt. Blend until smooth and set aside.
- 3
Cook the Chicken
Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet and roast for 25-30 minutes or until cooked through. Allow to cool slightly before shredding.
- 4
Prepare the Avocado
Cut the avocado in half, remove the pit, and slice it into thin pieces. Set aside.
Fry Tortillas
- 5
Fry the Corn Tortillas
In a frying pan, heat oil over medium-high heat. Fry each corn tortilla for about 1-2 minutes on each side until crispy and golden brown. Drain on paper towels and set aside.
Assembly
- 6
Assemble the Tostadas
On each fried tortilla, layer the shredded chicken, drizzle with the smoked chile sauce, and top with shredded cabbage, a generous drizzle of mojo vinaigrette, and a mix of sharp cheddar, Chihuahua, and Cotija cheeses. Finally, add slices of avocado on top.
- 7
Serve
Serve the chicken & cheese tostadas immediately while they are still crispy. Enjoy!