California Tostada Recipe

Heat 1 cup vegetable oil in a heavy skillet or medium pot over medium-high heat until it reaches 350°F (or a small piece of tortilla sizzles immediately).

Working in batches, fry tortillas 1–2 at a time until crisp and golden, about 45–60 seconds per side. Use tongs to flip and remove when crisp. Drain on paper towels and immediately sprinkle lightly with 1 tsp salt. Let cool while preparing toppings.

In a small saucepan over medium heat, warm 1 tbsp oil. Add canned refried beans, 1 tsp garlic powder and 1/4 tsp salt. Stir and cook until beans are hot and spreadable, about 3–5 minutes. If too thick, thin with 1–2 tbsp water. Keep warm.

In a small bowl combine 1/2 cup sour cream, 1 tsp lime juice, 1/2 tsp chili powder, 1/4 tsp ground cumin and 1/8 tsp salt. Whisk until smooth. Taste and adjust lime or salt as needed. Refrigerate until assembly.

If using raw chicken breast, trim and cut into thin strips or small bite-sized pieces to equal about 1 cup cooked. If using pre-cooked shredded chicken, proceed to seasoning step.

Toss the chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat a skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until cooked through and lightly browned, about 5–7 minutes for small pieces. Remove from heat and keep warm.

Warm the refried beans if needed. Using a spoon, spread about 2–3 tbsp of the warm refried beans evenly onto each crispy tostada shell, leaving a small border around the edge.

Drizzle or dollop about 1 tbsp of the seasoned sour cream over the beans on each tostada and spread lightly.

Top each tostada with about 2–3 tbsp cooked chicken (adjust per preference).

Add shredded romaine (about 1/3 cup per tostada), a spoonful (about 1–2 tbsp) of salsa, 2 tbsp shredded cheese, diced tomato (about 1–2 tbsp), and a teaspoon of diced red onion to each tostada.

Place roughly 1 tbsp guacamole on each tostada, then sprinkle with chopped cilantro.

Serve immediately with lime wedges to squeeze over the tostadas.