Tostadas de Pollo or Chicken Tostadas are a classic snack from the city of Oaxaca, Mexico. This recipe uses ingredients that have already been cooked so if you are using raw chicken you will need additional time to cook it.
Types of Tostadas
Toppings for tostadas are mostly the same as those used for tacos: a base layer of beans, cheese, sour cream, chopped lettuce, sliced onions, and salsa, which is then topped with diced and fried meat, usually chicken or pork, and also beef. They are also popular with seafood such as tuna, shrimp, crab, chopped octopus, and ceviche.
Vegetarian tostadas, while not as common, can also be found. Due to the fragile nature of a tostada, the main topping (usually beans or cream) must be pasty enough to stay on; this keeps the other toppings or garnishes from falling off while being eaten.
History of the Tostada
The tradition of tostadas dates back about 2,000 years ago and is said to be invented in Oaxaca, Mexico around the Monte Alban ruins. Tostadas became a delicious and hearty way to extend and make use of leftover tortillas that were no longer fresh enough to fold for tacos but still fresh enough to be eaten.
The City of Oaxaca, Mexico
Oaxaca de Juárez, also Oaxaca City or simply Oaxaca, is the capital and largest city of the eponymous Mexican state Oaxaca. It is the municipal seat for the surrounding Municipality of Oaxaca.
Tourism in Oaxaca, Mexico
The city is the primary attraction of the state, which also relies economically on tourism. From 1984 to 2009, tourism grew to become the dominant factor in Oaxaca’s economy. The attractions are the verdant landscapes of the Oaxaca Valley and the architectural and cultural charms of the city itself.
A massive 77% of the municipality of Oaxaca has employment that is related in some way to tourism. The 2006 Oaxaca protests had a severe negative impact on tourism revenue. The next largest economic sectors are mining and manufacturing, which employ 20% of the workforce.
The city center was included in a World Heritage Site designated by UNESCO, in recognition of its treasure of historic buildings and monuments. Tourist activity peaks in three seasons: Holy Week, summer (especially during Guelaguetza), and New Year. Many of the tourists who come during Holy Week and for New Year come from other parts of Mexico and including native Oaxacans returning to visit from their places of work. Most international visitors come during the summer.
The Cuisine of Oaxaca, Mexico
The city of Oaxaca has long been considered “Mexico’s culinary capital.” The most notable aspect of Oaxacan cuisine is its variety of moles, which are a type of complex sauce. Their origins go back to the melding of Spanish and Arabic food in Spain. After the Conquest, New World ingredients such as chile mulato, ‘miltomate’ (a small whitish wild tomato), tomatoes, peanuts, avocado leaves, and chocolate were incorporated.
While moles can be found in many parts of Mexico, Oaxaca has the greatest variety including negro (black), Colorado (red), coloradito (faint red), chichilo, verde (green), amarillo (yellow), and manchamanteles (lit. ‘stainer of tablecloths’). They are sold in markets all over the city as a paste which is combined with water and simmered with a variety of meats.
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How to Make This Chicken Tostada Recipe
This Mexican recipe comes together in about 20 minutes. Additionally, it uses really simple and easy-to-find ingredients. I used a rotisserie chicken from the store to avoid cooking the chicken.
- 1 Cutting Board
- 1 Knife
- 1 Blender
Chicken Tostadas Ingredients
How to Cook Chicken Tostadas
Time needed: 20 minutes
Cooking Directions for Chicken Tostadas
- For the Chicken Tostadas
Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.
- For the Tomatillo-Avocado Salsa
Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover, and refrigerate for up to 2 hours or until ready to use.
Just load the tostadas with your favorite fresh toppings, and you’ll have one simple, sensational meal.
Mexican Chicken Tostadas
- 1 Cutting Board
- 1 Knife
- 1 Blender
For the Chicken Tostadas:
- Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.8 tostadas, 1 cup refried beans, 4 cups chicken, 2 cups lettuce, 1 medium red onion, 8 radish, 1 cup queso fresco cheese, Mexican sour cream
For the Fresh Tomatillo-Avocado Salsa:
- Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.8 ounces tomatillos, ½ cup cilantro, 1 serrano chili, 1 tbsp lemon juice, ½ tsp salt, ½ tsp black pepper, 1 avocado
Things That Go Well With Chicken Tostadas
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