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Family Style Chicken Tostadas

Servings 6 -8 servings
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 4-5 chicken breast halves skinless, boneless
  • salt pepper
  • 1 cup green chile salsa any brand
  • 2 fresh limes
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 2 16 oz cans pinto beans
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • salt and pepper 1/2 teaspoon each or to taste
  • 1 lb grated cheese Monterey Jack or Colby Jack
  • 4 Roma tomatoes chopped
  • 1 bunch cilantro rough chopped
  • 1 red or other onion chopped
  • lettuce 1/2 head, chopped
  • 2-3 ripe avocados
  • garlic salt
  • 2-3 limes cut into quarters for buffet
  • sour cream
  • 1-2 packages "Street Tacos" 4.5 inch 24 per package

Instructions

  1. If using an Instant Pot, Place the frozen or thawed chicken breasts into the IP. Season generously with salt and pepper.
  2. Pour 1 cup of green chile salsa over the chicken. Place the lid on the pot, lock into place and set time for 12 minutes. When the timer goes off and the chicken is finished cooking, allow the pressure to release naturally for about 10-15 minutes, then remove lid.
  3. When the pressure has released, remove the lid and shred the chicken with two forks. Squeeze the juice of two fresh limes over the chicken and add about 1-2 tablespoons of honey to the chicken. Fold chicken gently with the liquid (including lime and honey) in the pot. Set aside and keep the chicken mixture warm until ready to serve. See recipe notes alternative cooking instructions for chicken.
  4. While chicken is cooking, make the refried beans.
  5. Place two tablespoons of olive oil into a saucepan over medium low heat.
  6. Add the garlic and cook for about 1 minute, be careful to not burn garlic.
  7. Add two cans of pinto beans, undrained, to the garlic mixture. Add chili powder, coriander, cumin salt and pepper to the beans. Mix well.
  8. Cook for about 10 minutes on medium heat.
  9. Using a potato masher, smash the beans until fairly smooth while cooking. As the beans cook, they will thicken and will continue to thicken as they cool.
  10. Remove beans from heat, place in a bowl or keep warm until ready to serve.
  11. Prepare the remaining ingredients by chopping and placing in bowls. To make the guac, peel and smash the avocados and place in a bowl. Squeeze the juice of one lime over the avocados, add a bit of garlic salt and mash until desired consistency. Place in bowl.
  12. When ready to serve, arrange on a counter or table, turn on griddle and heat to 350 degrees.
  13. Spray griddle with cooking oil after griddle is heated and cook tortillas on each side for about 1-2 minutes. If you like your tortillas crispy, fry the tortillas in a little canola oil in a frying pan until golden, flip and cook on opposite side and drain on paper towels after removing from grease.
  14. Stack tortillas on a plate until ready to use.
  15. When ready to assemble, let each person make their own tostadas by spreading with beans, meat, and any other desired toppings.

Recipe Notes

-If you do not have an Instant Pot, you may use a slow cooker. Place the chicken in the slow cooker fresh or frozen with about 2 cups of salsa. Season as directed. Cook on low for about 4 hours. When the chicken is done add the lime and honey as directed. Keep warm until ready to serve.-This recipe is easily adaptable to your like and dislikes. Add or omit any of the topping ingredients.