Chicken Tostadas

This recipe for chicken tostadas demonstrates the versatility of the Mexican and Guatemalan dish: traditionally a flat, deep-fried or toasted corn tortilla topped with a variety of toppings, such as a meat or seafood, guacamole or avocado slices, beans, cheese, salsa, and more. They’re great for gatherings, as guests can build their own, or for your own flexible, easy, and delicious meal. Diane Rossen Worthington shares her Seriously Simple recipe, which can inspire you to build your own.

I realized I’ve never shared my favorite quick, one-dish meal for Halloween with you. When my daughter was little, we’d have a trick-or-treat crew come over before the fun started. Each child could make up their own tostada, with bowls of each ingredient laid out for them to choose from. It was fun to see what each child would put on their tortilla.

This recipe is also good any time of year when you want a one-dish meal that is easy on the budget and will satisfy all generations. Plus, there’s lots of flexibility when you make this dish.

First, everything up to toasting the tortillas can be made one day ahead. The hot meat and beans can be slowly reheated while the toppings are put in bowls, covered, and refrigerated until ready to serve. That makes this Seriously Simple.

I’ve made the meat filling with ground meat and chopped chicken or beef, which requires a bit more work. Either works well. I like to season the meat before it is browned so the Mexican flavors come through.

Refried beans are traditionally made with lard, which is not healthy. Instead, I make the beans with pico de gallo salsa, sour cream, and Mexican herbs. The beans are creamy with some toothsome texture and are smeared atop the heated tortilla. Place the cooked meat on top and then let your guests or family pile on the toppings of their choice. What to drink? Mexican beer for the adults and apple cider for the kids.

Chicken Tostadas

Serves 6

Ingredients:

• 5 tablespoons oil
• 1 onion or 2 leeks, cleaned and chopped
• 1 yellow pepper, cored and seeded and thinly sliced
• Salt and pepper
• 1-pound ground chicken or turkey
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chile powder
• Salt and black pepper
• 1 large tomato, coarsely chopped
• 1/2 cup fresh or frozen corn kernels (optional)

For the beans:

• 2 cans pinto beans, well-drained
• 1/4 cup pico de gallo
• 1/3 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon chile powder
• Salt and black pepper
• 6 large corn or flour tortillas

To serve:

• 1 1/2 cups shredded lettuce
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 avocado, peeled, pitted and cut into slices or guacamole (about 1/2 cup)
• Sliced black olives
• Cilantro leaves, for garnish, optional

Directions:

1. In a large skillet over medium-high heat, heat 2 tablespoons of oil. Add finely chopped onion or leeks and yellow pepper strips. Saute, stirring occasionally, until onion and pepper has softened, about 5 to 6 minutes. Remove and set aside.
2. In a bowl mix together the ground chicken or turkey with garlic powder, cumin, chile powder salt and black pepper. In the same skillet add 3 remaining tablespoons of oil on medium-high heat and add the chicken or turkey. Toss the poultry every 2 minutes until evenly browned, about 4 to 5 minutes. Add the chopped tomato and optional corn and saute another couple of minutes or until the tomato is nicely softened. Add the reserved onions and pepper to the mixture and stir to evenly combine. Reserve.
3. Combine the beans and remaining ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring to make sure it doesn’t burn. Cook for about 4 to 5 minutes or until very hot. Continue to cook, using a potato masher or fork to smash beans, until some of beans are smooth, 3 to 5 minutes. The beans should have some texture to them with some whole and some pureed. Reserve on low heat. As the beans sit, they will become thick so don’t worry if they are very soupy initially.
4. Preheat the oven to 350 F. Heat the tortillas on a cookie sheet until crisp, about 4 minutes or so.
5. Place a tortilla on each serving plate. Smear a couple of tablespoons of beans on the tortilla, then spoon over the chicken mixture. Arrange lettuce on top covering the chicken. Finish with cheddar cheese, sour cream, and avocado. Garnish with cilantro leaves. If desired. Serve immediately.

In the mood for Mexican? Try this!

Crispy Chicken and Chorizo Tacos and Chile-Spiked Sorbet

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

© 2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

More cookbook recommendations from Diane Rossen Worthington, including ‘Jew-ish: Reinvented Recipes from a Modern Mensch’

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