Ingredients:

  • 1 ½ lbs (680g) cooked rotisserie chicken, skin removed, shredded
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped (approx. ½ cup / 75g)
  • 2 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons (30ml) adobo sauce
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • ½ teaspoon (2.5ml) ground cumin
  • ½ teaspoon (2.5ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 8 corn tortillas (6-inch / 15cm diameter)
  • 2 tablespoons (30ml) olive oil or cooking spray
  • 1 cup (110g) shredded lettuce or cabbage
  • 1 cup (150g) refried beans (canned or homemade)
  • ½ cup (50g) crumbled queso fresco or cotija cheese
  • 1 avocado, pitted and diced
  • ½ cup (75g) pico de gallo or your favorite salsa
  • Sour cream or Mexican crema, for drizzling
  • Lime wedges, for serving
  • Chopped cilantro, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in chipotle peppers, adobo sauce, cumin, and smoked paprika. Cook for 1 minute, stirring constantly. Add the shredded chicken and lime juice; toss to coat. Season with salt and pepper to taste. Heat through, about 5 minutes.
  2. Preheat oven to 350°F (175°C). Brush or spray both sides of the tortillas with olive oil or cooking spray. Arrange in a single layer on a baking sheet. Bake for 8-10 minutes, or until crispy and golden brown. Alternatively, you can fry them in a pan with some oil.
  3. Spread a thin layer of refried beans on each tostada. Top with the chipotle chicken, shredded lettuce or cabbage, queso fresco or cotija cheese, diced avocado, and pico de gallo or salsa.
  4. Drizzle with sour cream or Mexican crema. Garnish with chopped cilantro and serve immediately with lime wedges.