- 8
Ingredients
- Garnishes:
- 2 packets Chicken Bouillon mixed with 4 cups water
- 2 boneless, skinless chicken breast halves (about 1 lb.)
- Vegetable Oil, Canola Oil or Corn Oil, for frying
- 8 (6-inch) Corn Tortillas
- 1 1/2 cups
- 1/2 head iceberg lettuce, shredded (about 2 cups)
- 1 tomato, thinly sliced
- 1 ripe avocado, peeled, pitted and chopped (about ï¿1/2 cup)
- Salsita (optional)
- Pico de Gallo (optional)
- Sour cream (optional)
- Queso Fresco (fresh cheese), crumbled, or mild cheddar or Monterey Jack
- (optional)
Preparation
Step 1
1. Add chicken bouillon mixture to medium saucepan over medium-high heat; bring to boil. Add chicken; lower heat to medium. Simmer until chicken is cooked through, about 20 minutes. Transfer chicken to plate to cool; shred and set aside.
2. Meanwhile, heat oven to 180˚F; place baking sheet inside oven. Heat ½” oil in medium skillet over medium-high heat until shimmering, but not smoking. Add one tortilla; cook until crisp and golden brown on both sides, flipping once, about 1 minute. Transfer to paper towel-lined plate to drain, and then transfer to baking sheet in oven. Repeat with remaining tortillas.
3. To assemble tostadas, spread 3 tbsp. refried beans on each crisped tortilla. Divide reserved chicken, lettuce, tomato and avocado evenly among tortillas. Serve with salsita, pico de gallo, sour cream and cheese, if desired.