Tostada Recipe

Daniel’s Shredded Chicken Tostadas
Author: Daniel Victor

Source: Family Recipe
Headnotes: The majority of this recipe is pulled directly from my mom and learning from her in
the kitchen while growing up. Everything I know about Spanish cooking, I learned from her. The
recipe is actually really approachable and can be broken down into several small steps which
makes it less intimidating than something a little more labor intensive, is absolutely delicious,
and really doesn’t take too long! All in all, it’s a great recipe for someone who wants a fun food
that can be shared with friends.
Yield: Serves 3-4 (assuming 2 Tostadas a person)
Ingredients:
Tostada: 6-8 corn (I like to keep it Gluten Free) tortillas, 2 tbsp Olive Oil, 2 tbsp Salt
Homemade Salsa: 6 fresh/ripe tomatoes (should yield 3-4 cups of tomato concassé), 1
can of black beans (need about a cup and a half), 1 sweet white onion (need ¼- ½ onion), 1
clove freshly minced garlic, 1 lime (for 1-2 tsp of freshly squeezed lime juice), 1 large bunch of
fresh cilantro (probably need around 2-3 tbsp), salt to desired taste.
*(some of these will have leftovers that will be used for a garnish at the end) *
Protein (Shredded Chicken): 3-4 organic boneless chicken breasts, 2 cups organic
chicken stock (no added salt), 2-3 tbsp olive oil, 1tbsp salt, 1tbsp black ground pepper, 1.5 tsp
cayenne powder, 2tsp garlic powder, 1tsp red chili flakes, 1.5 tsp cumin, 1.5 tsp oregano, 1.5
tsp Adobo or Sazón seasoning (both if you’d like), 1 tbsp fajita seasoning
Garnish: 1 perfectly ripe avocado (to be cut into slices), remaining freshly chopped
cilantro, finishing flake salt, *(optional light squeeze of remaining lime juice).
Equipment Used: 1 large pot,1 large bowl with ice water, slotted kitchen spoon, chef’s knife,
utility knife, cutting board, instant pot (for cooking chicken), 1 gallon Ziploc bag (for storing
chicken in marinade), 1 sheet pan, parchment paper, kitchen tongs, 12”x12” square of cheese
cloth, mesh kitchen strainer, oven, non-stick frying/sauté pan.
Preparations:
Shredded Chicken (usually is left to marinate for anywhere from 4-24 hours):
1. Wash and dry each chicken breast in warm water and cut in half.
2. Add all the halved breasts into a bowl and stab them with a knife to make sure they’re
dead and to make little holes in them for the marinade to soak into the meat
3. Add olive oil, salt, black pepper, cayenne powder, garlic powder, red chili flakes, cumin,
oregano, adobo/sazón and fajita seasoning and mix everything together, ensuring that
all pieces of chicken are coated in oil and spices.
4. Transfer chicken pieces to the Ziploc bag and let sit for a few hours in the fridge (ideally
these are prepared the day before so that the marinade has time to soak into the meat
fully)
5. In the instant pot, place the trivet and add chicken stock.
6. Add chicken to instant pot, close, and hit the “poultry” button which should program
the instant pot to cook for 14-16 minutes.
7. After the timer goes off, allow the chicken to sit for an additional 5 minutes in the
instant pot before releasing excess pressure.
8. Open the ventilator on the instant pot to expel pressure, open the lid and use tongs to
grab each piece of chicken, place it on a cutting board, and use two forks to shred the
chicken by hand
9. After chicken is shredded, place it on an oiled sauté/frying pan (on medium high heat)
and allow to briefly cook while adding about ½ cup of the stock that was left in the
instant pot. (This adds moisture to the chicken as well as a lot of extra flavor)
10. Continue cooking for 4-6 minutes and then remove the pan from the heat.
Tostadas:
1. Preheat oven to 400 degrees
2. On a sheet pan covered with parchment paper, arrange the 6 corn tortillas and brush
each side with olive oil and sprinkle with salt
3. Place sheet pan in the oven and cook each side until it starts to look golden brown
(about 5-6 minutes)
4. Once finished, remove the sheet pan and leave the tostadas to cool while preparing the
rest of the meal.
Homemade Salsa:
1. Bring a large pot of water to boil
2. De-stem each tomato and score with an “X” on the bottom
3. Once water is boiling, drop the tomatoes into the boiling water for about 30 seconds or
until the scored side of the tomato begins to show the peel pulling away from the flesh
of the tomato
4. Immediately remove the tomatoes and put them in the bowl of ice water to stop the
cooking process
5. Peel each tomato and chop them to desired consistency
6. Place chopped tomatoes on a cheese cloth sitting on a strainer over a bowl and allow
the liquid to drain from the tomatoes. You can lightly squeeze them to expedite the
process a little bit
7. While tomatoes are draining, chop the ¼ of the white onion, garlic clove and fresh
cilantro (about 2-3 tbsp) and add them to a bowl along with ½ a can of black beans
8. Add drained tomatoes to the bowl and stir so everything is mixed properly
9. Continue to stir while adding salt to taste (anywhere between 1-3 tbsp)
10. Once everything is mixed, cut the lime in half and squeeze half of it over the bowl while
moving your hand in a circular motion to evenly distribute lime juice to the entire bowl.
Give it one last quick mix and voila - you have fresh, homemade salsa.
Assembly:
On each tostada, apply a hearty spoonful or two of the salsa, making sure to coat the entire
shell. Follow that with the shredded chicken, again, being mindful to coat the entire shell.
Finally, pit the avocado and cut it into slices and add 1-2 slices of avocado to the top of each
tostada. Sprinkle some remaining finely chopped cilantro over each one and squeeze a little
bit of the remaining lime over each as well. Finish with a light sprinkling of finishing salt. Pat
yourself on the back. You did it. Now stuff them in your face hole.
EXAMPLE PHOTO (THESE WERE MADE WITH SHRIMP. I WILL SEND A PHOTO OF CHICKEN TOSTADAS BY SUNDAY)

Tostada Recipe

Uploaded by

Copyright:

Available Formats

Tostada Recipe

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Tostada Recipe

Uploaded by

Copyright:

Available Formats

Daniel’s Shredded Chicken Tostadas

Author: Daniel Victor

Yield: Serves 3-4 (assuming 2 Tostadas a person)

You might also like