{"id":7555,"date":"2025-07-29T10:12:17","date_gmt":"2025-07-29T00:12:17","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7555"},"modified":"2025-07-29T10:18:19","modified_gmt":"2025-07-29T00:18:19","slug":"mexican-pulled-chicken-tostada","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/lunching-on-leftovers\/mexican-pulled-chicken-tostada\/","title":{"rendered":"Mexican Pulled Chicken Tostada"},"content":{"rendered":"\n

Tostadas are basically Mexican Pizzas, with the base being made from crispy Corn Tortillas. You can top Tostadas with almost anything, from sweet to savory, and they can be enjoyed for Breakfast, Lunch, or Dinner. In this recipe we show you how to make our amazing Mexican Pulled Chicken Tostada. This is a fantastic way to utilize the amazingly tender and flavorsome Pulled Chicken. In this recipe we\u2019ll show you how to make everything from scratch so you can enjoy this delicious dish!

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Making the Pulled Chicken<\/h2>\n\n\n\n

The star of the show for this Tostada is the Chicken, and one that will take the lion share of the time when making this dish. The Chicken is cooked by slowly braising it in a delicious Tomato based sauce that\u2019s flavored with a wonderful array of Mexican flavors including Cumin, Coriander, Garlic, and Chipotle Peppers

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The Chipotle Peppers are to me what really transforms the braising sauce into authentic Mexican flavors. The slightly sweet, slightly smoky flavors will instantly transform you to Mexico, or at the very least your favorite local Mexican restaurant!

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The key to these amazing Tostadas is the delicious Mexican Pulled Chicken<\/figcaption><\/figure>\n<\/div>\n\n\n

Another beautiful addition to the dish is the inclusion of roasted Bell Peppers. The Peppers are seasoned generously with Salt and Olive Oil before being roasted in the oven until they begin to char. Allow the Peppers to cool before peeling and discarding the skin, seeds, and core. What you are left with is the most flavorful way to enjoy Peppers, with a rich, sweet flavor and silky texture

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Chicken Breasts are added to the braising liquid and slowly cooked<\/h2>\n\n\n\n

Once you\u2019ve developed your braising liquid you\u2019ll want to submerge the Chicken Breasts fully and drop the heat down to a low simmer. Allow the Chicken to slowly braise in the liquid for about 30 \u2013 40 minutes, or until the internal temperature of the Chicken reaches 160F

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Once your Chicken is cooked, remove the pieces from the liquid and set aside to cool. Once the Chicken has cooled you can simply pull it apart using the back of two forks or just use your hands. I like using my hands as it\u2019s a lot quicker, and you avoid accidentally tearing the Chicken. The Chicken strands will naturally form, allowing you to pull the Chicken into long, delicious strands

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Cook down the braising liquid to make a wonderfully rich Sauce<\/h2>\n\n\n\n

Don\u2019t let that sauce go to waste! Yes the flavors will be infused in the Chicken, but using the braising liquid as a sauce in the Mexican Pulled Chicken Tostada adds so much flavor! The sauce will still be quite liquidy in the pot at this point, so crank the heat and cook for about 30 more minutes to thicken it all up

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Once you\u2019ve reached your desired consistency, turn off the heat and return the Pulled Chicken strands to the pot. The Chicken is now ready to be enjoyed! You can utilize it any way you want, from Burritos to Taco fillings, or simply enjoy it as it is. Or fire up some Tostadas!

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By itself the Pulled Chicken is an awesome plate of food, and so versatile in so many different Mexican dishes<\/p>\n\n\n\n

Making the Tostada<\/h2>\n\n\n\n

Now that your Chicken is done the remainder of the dish is simple to prepare. The second critical element to our Mexican Pulled Chicken Tostada is making the actual Tostada. You\u2019ll need to use Corn Tortillas. I\u2019d recommend going for Taco size Tortillas, as they\u2019ll make the perfect size for a Tostada

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Tostadas are always served as a crispy Corn Tortilla. So, to crisp up the Tortilla fill a small frying pan or Saucepan with enough Neutral Oil that will allow the Tortilla to partially submerge. Heat the Oil until it\u2019s about 300F and then carefully place the Tortilla into the Oil

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Allow it to cook for about 90 seconds, pressing down on the Tortilla using some tongs to allow it to get submerged in the Oil. Once the Tortilla is crispy and begins to color around the outside, flip it over and give it about 30 seconds on the other side

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Once cooked it\u2019ll be beautiful and crispy. We used White Corn Tortillas which taste amazing. I like using White Corn Tortillas as it\u2019s easier to tell when they\u2019re cooked, as they\u2019ll start to change color to a light golden brown

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Place the Tortillas on a wire rack so any excess Oil can drip off. Immediately season the Tortillas well with Salt to give them some flavor. Seasoning them when they\u2019re still super-hot straight out of the fryer will allow the Salt to stick to them. Set them aside to cool

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You can add all kinds of delicious toppings to your Mexican Pulled Chicken Tostadas. They’re such a fun dish to make!<\/figcaption><\/figure>\n<\/div>\n\n\n

Toppings you can add to a Chicken Tostada<\/h2>\n\n\n\n

You are only limited by your own creativity when selecting toppings for your Mexican Pulled Chicken Tostada. For our recipe we used a very classic combination of flavors: Cilantro, Pickled Onions, Avocado, Cotija Cheese, Chili, and of course, Lime Juice

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You will need to prepare the Pickled Onions in advance. We\u2019ll show you how to make them in the recipe below! You can also check out how to make them here<\/a>. I always like to have a batch of Pickled Onions in the fridge. They\u2019re so versatile and work with so many dishes

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Cotija Cheese is a famous Mexican Cheese, known for its crumbly texture. Depending on where you are in the world it may be a little difficult to find. If you can\u2019t find Cotija Cheese I recommend using a crumbly Feta Cheese, which works as a more than suitable replacement

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A fun way to serve the Mexican Pulled Chicken Tostada is put individual ingredients on the table and let people build their own<\/figcaption><\/figure>\n<\/div>\n\n\n

Plating the Tostada<\/h2>\n\n\n\n

As difficult as this may be to hear, (and I can\u2019t believe I\u2019m writing this) I recommend not adding too much of each topping to the Tostada. Piling on a heaping amount of the Pulled Chicken will simply overwhelm the flavors of the Tostada

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Instead, aim for more subtle quantities of plating, and opt for multiple Tostadas instead of our massive one. It\u2019s going to taste better and will be a lot easier to eat as well! Remember, Tostadas are eaten with your hands, so if you\u2019ve piled those toppings sky high it\u2019s almost guaranteed they\u2019re going to go everywhere after 1 or 2 bites!

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Add some fresh slices of Avocado to the bottom of the Tortilla (or mash it up and smear on the bottom), then add some of those wonderful Pickled Onions. Place a generous spoonful of Pulled Chicken and place it in the middle of the Tostada then finish the dish by topping it with Cilantro and Cheese. Add a squeeze of Lime Juice and a few dashes of Hot Sauce and it\u2019s ready to enjoy!

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