Ingredients:

  • 12 Corn Tortillas (approx. 15cm/6-inch diameter)
  • Vegetable Oil or Canola Oil, for frying (about 1 inch deep)
  • Pinch of Fine Sea Salt
  • 1 lb (450g) Cooked Chicken Breast, shredded
  • 1 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ¼ tsp Dried Oregano
  • Pinch of Cayenne Pepper
  • Salt and Black Pepper to taste
  • 1 (15-ounce / 425g) can Refried Black Beans
  • 1 tbsp Water (for thinning beans)
  • ½ cup (120g) Mexican Crema or Sour Cream
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Water (for thinning crema)
  • Pinch of Salt (for crema)
  • 1 cup (115g) Shredded Monterey Jack or Cotija Cheese
  • ½ cup Shredded Iceberg Lettuce or finely shredded Cabbage
  • ½ cup Cherry or Grape Tomatoes, quartered
  • ¼ cup Red Onion, very thinly sliced or finely diced
  • Fresh Cilantro, chopped, for garnish

Instructions:

  1. Prepare the Crema: Whisk together crema/sour cream, lime juice, water, and salt until smooth and drizzle-able. Set aside in the fridge.
  2. Season the Chicken: Heat olive oil in a small saucepan. Add cumin, paprika, oregano, and cayenne. Cook for 30 seconds until fragrant. Add shredded chicken and toss well to coat. Heat through gently and set aside.
  3. Heat the Beans: In the same pan (or a clean one), warm the refried beans with a splash of water until smooth and easily spreadable. Keep warm.
  4. Fry the Tostada Shells: Heat oil in the skillet until shimmering (approx. 350°F / 175°C). Fry tortillas one or two at a time, using tongs to press them down slightly so they become flat and crisp. Fry for 1–2 minutes per side until golden brown and rigid.
  5. Drain and Season: Immediately transfer fried shells to a wire rack set over a baking sheet. Sprinkle lightly with sea salt while still hot.
  6. Assemble the Tostadas: Spread a generous, even layer of warm refried beans over the base of each tortilla. Top the beans with an even layer of seasoned chicken.
  7. Add Toppings: Scatter with lettuce/cabbage and tomatoes. Sprinkle generously with shredded cheese. Drizzle artfully with the reserved Lime Crema.
  8. Garnish and Serve Immediately: Garnish heavily with fresh cilantro and sliced red onion. Serve while the base is still crunchy.