Tostadas Con Pollo O Carne Asada Recipe

Heat oil and fry

Pour 1 cup vegetable oil into a large skillet to reach about 1/8–1/4 inch depth. Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F if using a thermometer).

Fry tortillas in batches, 1–2 minutes per side, flipping once, until golden brown and crisp. Transfer to a paper-towel lined rack and immediately sprinkle both sides lightly with 1 tsp salt. Let cool; they will crisp further. Alternatively, for a lighter version, brush both sides with oil and bake at 425°F (220°C) for 8–10 minutes, flipping halfway, until crisp.

Make marinade

In a bowl, combine 2 tbs olive oil, 2 tbs fresh lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk to combine.

If using chicken: place 1 lb chicken thighs in a shallow dish or zip-top bag. Pour half the marinade over the chicken, reserving the rest. Marinate at room temperature 15–20 minutes or refrigerate up to 2 hours. If using steak: score lightly and place 1 lb flank or skirt steak in the bag, pour marinade over, massaging to coat; marinate 15–30 minutes (up to 2 hours refrigerated).

Cook the protein

For chicken: heat a large skillet or grill pan over medium-high heat. Add a little oil if pan is dry. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and nice char forms. Let rest 5 minutes, then thinly slice or shred. For steak: heat grill or skillet very hot. Cook steak 3–5 minutes per side for medium-rare to medium (adjust time for thickness). Let rest 5–10 minutes then slice thinly against the grain.

Place 1 cup refried beans in a small saucepan over low heat. Add 1–2 tbs water or reserved marinade (optional) and stir until smooth and warm, about 3–5 minutes. Keep warm until assembly.

Layer base

Spread about 2–3 tbs warm refried beans over each toasted tortilla shell, leaving a small border so the shell stays crisp.

Add protein and vegetables

Top the beans with 2–3 oz (about 1/4 cup) sliced or shredded chicken or carne asada per tostada. Add a small handful (about 1/4 cup) shredded lettuce and 2 tbs diced tomatoes on top of the protein.

Finish with dairy and condiments

Drizzle 1/2 tbs Mexican crema or sour cream over each tostada (or thin crema with a little lime). Sprinkle 2 tbs crumbled cotija or queso fresco per tostada. Add pickled jalapeños to taste, 1–2 tsp chopped cilantro, and a spoonful (about 2 tbs) of salsa. Add sliced avocado if using, and a squeeze of lime.

Serve immediately while tostada shells are crisp. Provide extra lime wedges and hot sauce at the table.