Tostadas de Pollo

Tostadas de Pollo

This dish is popular in Mexico City and the state of Puebla.  It has a smoky chipotle chile sauce that transforms the plain chicken into something addictive. 



Vegetable Oil

8 Corn Tortillas

1/4 Cup Chopped Onion

1 Minced Garlic Clove

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Tomato Paste

1 1/2 Tablespoon Pureed Canned Chipotles In Adobo

2 Cups Shredded Cooked Chicken



1 Cup Thinly Sliced Cabbage or Head Lettuce

3/4 Cup Pico de Gallo

1/2 Cup Crumbled Queso Fresco (Optional)

2 Tablespoons Chopped Cilantro

1/2 Cup Shredded Cheese (Optional)

1/2 Cup Diced Avocado (Optional)

1/2 Cup Diced Tomatoes (Optional)

1/4 Cup Crema

Heat 1/4 inch of vegetable oil in a large frying pan over a medium high heat until shimmering.  Cook 2 tortillas at a time.  Turn once and cook for 2 to 3 minutes until a deep golden and crisp.  Transfer to paper towels and set aside.  Repeat until all of the tortillas are cooked.  Puree the contents of the chipotle can in a food processor or blender.  In a separate large frying pan add 1 tablespoon of the hot oil.  Add the onions, garlic, kosher salt and pepper and sauté for 90 seconds.  Stir in 3/4 cup of water, tomato paste, chipotle puree and cook over a medium high heat for 1 minute.  Add the shredded cooked chicken and cook for 3 minutes.  Add more water if you need to.  Place the tortillas on a very large serving platter.  Place the chicken onto the tortillas.  Garnish with cabbage, salsa, queso fresco, cilantro, Pico de Gallo, shredded cheese, avocado and tomatoes.  Drizzle with crema.  Serve immediately.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes