- 8
- 10 mins
- 40 mins
Ingredients
- 2 2 4 packets Chicken Bouillon mixed with 4 cups water
- 2 2 1 boneless, skinless chicken breast halves (about 1 lb.)
- Vegetable Oil, Canola Oil or Corn Oil, for frying
- 8 8 6-inch Corn 6-inch Corn Tortillas
- 1 1/4 1 1/4 1/4 cups Refried Beans, heated according package directions
- 1/2 1/2 2 head iceberg lettuce, shredded (about 2 cups)
- 1 1 1 tomato, thinly sliced
- 1 1 3/4 ripe avocado, peeled, pitted and chopped (about 3/4 cup)
- Hot Sauce (optional)
- Salsa Pico de Gallo-Mild (optional)
- Sour cream (optional)
- Queso Fresco (fresh cheese), crumbled, or mild cheddar or Monterey Jack (optional)
Preparation
Step 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.
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.
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.