Chicken tostadas

These chicken tostadas are quick and easy to make, easy to adapt and perfect for a quick snack or easy meal. Crisp, flavorful and delicious.

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As a rule, we don't get take out all that much. But there is one local taco place that is always high on the list when we do, and we have a pretty standard order. A few tacos (each of us has our favorites, and we might occasionally vary them), the street corn, quesadilla and chicken tostadas.

All are tasty, but the tostadas are always one of my favorites. And so naturally, I had to recreate a version myself at home. These are pretty close and even better, they're quick and easy to make. And you can easily adapt them, too.

What are tostadas?

"Tostada" means "toasted" and it's pretty much exactly that. It's a corn tortilla crisped up until it's firm and brittle, making it like an edible plate. It's the perfect vessel to load up with tasty toppings, and that's exactly how they are used.

The origins of tostadas are a little unclear. Tortillas have been around for thousands of years, developed in Mesoamerica and eaten by Mayans and Aztecs. Many agree it's likely tostadas evolved as a way to use up leftover tortillas to make them last longer. But when and where is unclear - some say they are from Oaxaca, but others disagree.

These days, you will find them across Mexico and they are also popular in Tex Mex cuisine. They're a great dish to make at home as they are both easy and adaptable.

Typically speaking, tostadas are made with a few layers:

• Tostada shell - the crisp tortilla base. You can buy ready-toasted tostadas in Latin supermarkets as well as some other larger stores, or make your own using leftover slightly stale corn tortillas. You can fry them or brush with oil and crisp in the oven.
• Refried beans - this acts a bit like a glue to hold the other ingredients on top. You can use either refried pinto beans or black beans, as I had here, homemade or ready-made.
• Meat or other protein - this is your main topping which you can vary to taste or what you have.
• Garnishes - these are often some form of lettuce or other crisp vegetable, then often cheese, pickles, sauces, avocado or whatever else you choose.

Making chicken tostadas

As is probably clear from the above, there are no set rules when it comes to what you put on these tasty bites. While the layers mentioned above are typical, that's not the case in my shrimp ceviche tostadas, where the topping is all mixed together.

But for a more classic style, what I use here with a chicken topping is definitely a great place to start, and you can adapt or add from there.

In these tostadas, I start with a layer of refried beans (in the pictures here, specifically refried black beans but the more classic pinto are also good), some tasty chicken then a few simple toppings.

Here I added some taco seasoning to pieces of chicken thigh and then fried and shredded them. You could also use breast meat, if you prefer, or rather than starting with fresh chicken, you can use leftovers such as rotisserie, roast chicken or eg chicken tinga.

For the toppings, rather than using lettuce which I know many do, I have gone with what our local restaurant does which I think is even better: napa cabbage. It has a fantastic fresh crunch and flavor that has just a hint of sweet. It also wilts much less so to me is just a great choice, but if you can't find any, iceberg lettuce also works.

Then, add a few pickled red onion slices and a sprinkle of cotija cheese. If you prefer, you could instead add some salsa and/or other sauces. I've made homemade Mexican-style pickled red onions which are really quick and easy - I used this Muy Delish recipe. But use as you have and prefer.

These chicken tostadas are so quick and easy to make, and easy to adapt to what you have on hand. Enjoy as a snack, or make into a meal having a few, especially with some tasty sides. A great combination whenever you enjoy.

Try these other crispy savory snacks:

• Papdi chaat - a delicious Indian street food snack (that's also popular at home) combining crackers, chutney, yogurt and more.
• Savory palmiers - a savory twist on this twirled pastries with a cheese and jam filling.
• Chickpea fatteh - this tasty snack combines crisp fried pita, chickpeas, cool yogurt, herbs and toasted nuts.
• Plus get more Mexican recipes and snack recipes, both sweet and savory, in the archives.

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