Here's everything you could possibly want on your chicken tostadas : smoky, spicy tomato salsa, bacon-y refried beans, and a smattering of cilantro and cheese. Use skin-on, bone-in, chicken breasts—they’re juicier and more flavorful than their skinless, boneless counterparts—and if you prefer mild heat, reduce the adobo sauce to 1 tablespoon.
Leftovers keep best stored separately and assembled when you’re ready to eat. Tostadas are infinitely versatile. In the summer, when the grill is fired up, we like Shrimp Tostadas with Herbed Mojo de Ajo Slaw. And, if you’re craving crispy tostadas right when you wake up, this vegetarian recipe with beets is topped with fried eggs for a Texas-style breakfast taco feel. Editor’s note: This recipe was originally published on September 29, 2019.
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