Black Bean and Roasted Chicken Tostada

Course: Appetizer or Entree

Cuisine: Mexican, Tex-Mex

Keyword: best tostada chicken recipe, how to make chicken tostadas

Prep Time: 20

Cook Time: 40

Chicken Roasting: 1

Total Time: 2

Servings: people

Calories: 199kcal

Author: Kris Longwell

This Black Bean and Roasted Chicken Tostada recipe is a true winner. It's not spicy, but deep in flavor and the combination of crunchy freshly made tortillas matched against the black beans and tender chicken, just can't be beat. So good!

Print Recipe

Equipment

Deep-fryer or skillet with oil

Ingredients

2 chicken breasts skin on, bone-in
1 tbsp olive oil
salt and pepper
2 cups skillet roasted corn salsa
Vegetable oil enough for a depth of 3/4 inch for frying, plus or in a deep-fryer
8 corn tortillas preferably yellow
1 tbsp pork lard or bacon grease, or olive oil
1 medium onion chopped
3 cloves garlic minced
2 15 oz. can black beans liquid drained - reserve the liquid (don't throw it out, you'll need it).
½ tsp Kosher salt See NOTES
2 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
2 cups romaine lettuce sliced
¾ cup crema or sour cream thinned with a little milk or cream
1 cup cotija cheese crumbled

Instructions

Do Ahead - Corn Salsa and Roasted Chicken

To roast the chicken, preheat your oven to 350°F. Line a baking sheet with foil and place a baking rack on it. Place the chicken breasts on the rack and liberally brush them all over with olive oil, and then sprinkle all over with salt and pepper. Bake for 55 to 65 minutes, or until internal temperature is 165°F. When cool enough to handle, remove the skins, and shred the meat with two forks or your fingers. Set aside or refrigerate (let come to room temperature, or heat in the microwave when ready to serve).
1 tbsp olive oil, salt and pepper, 2 chicken breasts
Make the corn salsa up to several days in advance. Allow to come to room temperature before serving. (Link to the recipe is in the Ingredients list).
2 cups skillet roasted corn salsa

Make the Tostada Shells

In a sturdy skillet heat the vegetable oil over medium-high heat, or heat your deep-fryer to 350°F.
Vegetable oil, 8 corn tortillas
When the oil is hot enough to make the edge of a tortilla sizzle excitedly, fry the tortillas one at a time by laying a tortilla in the oil, and after about 10 seconds, use tongs to flip it over. Continue to push down in the oil every few seconds. When the bubbling starts to stop and the tortilla has darkened a bit (usually about a minute of frying time), remove it from the oil and drain it on paper towels. Immediately sprinkle a pinch of salt on the hot tortilla.
When fried just long enough, they will be completely crisp when cooled. You may need to test a couple at first, and adjust the heat until they cook just right.

Prepare the Beans

Heat the pork lard (or bacon grease or vegetable oil) over medium heat in a medium-sized saucepan.
1 tbsp pork lard
Add the onions and sauté, stirring often, until they are soft, about 4 minutes. Add the garlic and sauté until aromatic, about another 30 seconds.
1 medium onion, 3 cloves garlic
Add the drained beans. Using a potato masher, or the back of a large wooden spoon, coarsely mash the beans, mixing in the onion and garlic as you go.
2 15 oz. can black beans
Add enough of the reserved liquid to give the beans a spreadable consistency, not too thick, but also not too thin.
Taste and season with salt, typically about ½ teaspoon. Cover and set aside.
½ tsp Kosher salt

Prepare the Topping

When you are ready to serve, set out the shredded chicken, the crema (or thinned sour cream), corn salsa and cheese.
Gently re-heat the beans if necessary.
Meanwhile, in a large bowl, mix together the vinegar and olive oil. Toss in the lettuce and season with ¼ tsp salt.
2 tbsp apple cider vinegar, 1 tbsp extra-virgin olive oil, 2 cups romaine lettuce

Building the Tostadas

One by one, layer the tostadas by spreading each fried tortilla with about 2 heaping tablespoons of beans (if too thick, thin with a little water).
Spread on two tablespoons of the chicken, then ¼ cup of the dressed lettuce, and then about ¼ to ½ cup of the corn salsa.
Drizzle on a little of the crema (or sour cream) and sprinkle generously with the crumbled cheese.
¾ cup crema, 1 cup cotija cheese
Arrange tostadas on a platter and serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Shredded rotisserie chicken is a decent substitution for roasted chicken. Both the chicken and the salsa can be made several days in advance. Be sure to bring them to room temperature (or warm gently in the microwave) before serving.

The tortillas can be fried several hours before serving. Don't place them in a container as they may get soft. Store-bought tostada shells are perfectly fine, too. If using store-bought, you'll want to heat them in la ow-temp oven (225°F) for about 10 minutes before serving.

These tostadas are best served fresh. Leftovers will keep for a day or two, but the shells will become a bit soft.

Nutrition