Name: Luna | Modern Mexicans Mexicanas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tostada shells (store-bought) or small corn tortillas; 1 cups vegetable oil (for frying tortillas) or cooking spray; 1 tsp salt; 2 cups canned refried beans; 1 tbs lard or vegetable oil; 0.25 cups onion (finely chopped); 1 tsp garlic (minced); 0.5 tsp ground cumin; 0.5 tsp salt; 2 pieces chicken breast (boneless, skinless); 1 tbs olive oil; 1 tsp chili powder; 0.5 tsp smoked paprika; 1 tbs lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups romaine or green leaf lettuce (finely shredded); 1 cups roma tomatoes (diced); 0.25 cups red onion (finely diced); 0.5 pieces jalapeño (seeded and finely chopped) - optional; 0.25 cups fresh cilantro (chopped); 2 pieces lime wedges; 1 cups crumbled queso fresco or cotija; 0.5 cups Mexican crema or sour cream; 1 tsp hot sauce (optional); 1 cups salsa roja (store-bought or homemade); 1 cups or pico de gallo (if preferred)

Method

Tostada shells & base

Make or crisp shells

If using store-bought tostada shells, check for cracks and warm them in a 350°F (175°C) oven for 5–7 minutes to crisp. If using small corn tortillas: pour oil into a heavy skillet to a depth of about 1/4 inch (or use a few tablespoons and shallow-fry), heat over medium-high until shimmering. Fry tortillas one at a time 30–60 seconds per side until crisp and golden. Transfer to a paper towel–lined tray and immediately sprinkle with 1 tsp salt. Let cool on a rack so they stay crisp.

Refried beans & spread

Warm and season beans

Heat 1 tablespoon lard or oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent, add 1 tsp minced garlic and cook 30 seconds. Add 2 cups canned refried beans, 1/2 tsp ground cumin and 1/2 tsp salt. Stir to combine and warm through 4–5 minutes. If beans are too thick, add 1–2 tablespoons water. Taste and adjust seasoning. Keep warm until assembly.

Protein (chicken)

Prepare and cook chicken

Pat chicken breasts dry. In a bowl combine 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss chicken to coat. Heat a nonstick skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes, then shred or thinly slice. Alternatively, poach chicken in simmering salted water for 12–15 minutes and shred.

Fresh toppings & garnishes

While other components cook, prepare toppings: finely shred 2 cups romaine lettuce, dice tomatoes and onions, mince jalapeño if using, and chop cilantro. Set aside in small bowls for assembly. Cut lime into wedges.

Cheese & crema

If using Mexican crema and you want a thinner drizzle, stir in 1 tsp hot sauce (optional) and 1–2 tsp water to reach a drizzleable consistency. Crumble queso fresco or cotija and have it ready in a small bowl.

Salsa

If using fresh pico de gallo, mix 1 cup diced tomatoes, 2 tbsp finely chopped onion, 1 tbsp chopped cilantro, 1 tsp lime juice and salt to taste. Otherwise, warm 1 cup salsa roja briefly so it isn't ice-cold on the tostada.

Assembly

Build the Mexicanas

Place a crisp tostada shell on a plate. Spread about 1/4 cup warm refried beans evenly over the shell to form a base. Top with 2–3 tablespoons shredded chicken. Add a small handful (about 1/4 cup) shredded lettuce, 2 tablespoons diced tomatoes, and a teaspoon of diced red onion. Spoon 1–2 tablespoons salsa over the top. Drizzle 1–2 teaspoons crema, then sprinkle 2 tablespoons crumbled queso fresco. Garnish with a few cilantro leaves and a few thin slices of jalapeño if desired. Serve with a lime wedge alongside. Repeat for remaining tostadas.

Serve immediately so shells remain crisp. Offer extra salsa, crema and lime wedges on the side.