Ingredients:

  • 1 lb shredded chicken breast, pre-cooked
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1/4 tsp chipotle chili powder
  • 1/2 fresh lime, juiced
  • 1/4 cup chicken bone broth
  • 8 corn tostada shells
  • 1 can (15 oz) refried beans
  • 1/2 tsp garlic powder
  • 2 cups shredded iceberg lettuce
  • 1/2 cup queso fresco, crumbled
  • 1 large avocado, sliced
  • 1/4 cup Mexican crema

Instructions:

  1. Place the 1 lb shredded chicken breast in a large bowl and toss with 1 tsp smoked paprika, 1/2 tsp cumin powder, 1/4 tsp chipotle chili powder, and 1/2 tsp garlic powder.
  2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add the seasoned chicken until the spices smell toasted and fragrant.
  3. Pour in 1/4 cup chicken bone broth and 1/2 fresh lime, juiced. Simmer for about 3-5 minutes until the liquid has mostly evaporated and the chicken looks glossy.
  4. In a small saucepan, heat 15 oz refried beans over low heat. Add a splash of water if they seem too thick until they are smooth and steaming.
  5. Optionally, place the 8 corn tostada shells in a 180°C oven for 2 minutes until they smell like toasted corn and feel warm to the touch.
  6. Spread about 2 tablespoons of hot refried beans onto each shell.
  7. Spoon the warm, spiced chicken mixture evenly over the bean layer until the beans are mostly covered.
  8. Pile 2 cups shredded iceberg lettuce high on top of the chicken.
  9. Top each tostada with 1 large avocado, sliced, and sprinkle with 1/2 cup queso fresco.
  10. Finish with a zigzag of 1/4 cup Mexican crema until the dish looks vibrant and ready to serve.