Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup chicken stock
  • 14 oz crushed tomatoes
  • 2 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 corn tortillas
  • 2 cups vegetable oil
  • 1/2 tsp salt
  • 1 cup refried beans
  • 2 cups shredded romaine lettuce or cabbage
  • 1 cup crumbled queso fresco or feta cheese
  • 1 large avocado, sliced
  • 1/2 cup Mexican crema or sour cream
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat 2 tbsp oil in a pot over medium heat. Add the diced onion and cook until translucent (about 5 mins). Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the chicken thighs, seasoning with cumin, smoked paprika, salt, and pepper. Sear until the meat is lightly browned on both sides.
  3. Pour in the crushed tomatoes and chicken stock. Lower the heat to a simmer, cover, and cook for 20–25 minutes until the chicken is tender and pulls apart easily.
  4. Remove chicken to a plate and shred using two forks. Return the meat to the pot and simmer uncovered to thicken the sauce.
  5. Heat 2 cups of vegetable oil in a large skillet. Fry corn tortillas in small batches until golden brown and crisp. Drain on paper towels and immediately sprinkle with 1/2 tsp salt.
  6. Spread a layer of refried beans onto each fried tostada shell.
  7. Top the beans with a generous portion of the shredded chicken.
  8. Garnish with shredded lettuce, crumbled queso fresco, sliced avocado, Mexican crema, and chopped cilantro. Serve with lime wedges.