Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chicken broth
  • 8 (6-inch) corn tostada shells
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup crumbled cotija cheese
  • 1 large avocado, sliced
  • 1/4 cup Mexican crema
  • 1 small red onion, finely diced
  • 1 bunch fresh cilantro, chopped

Instructions:

  1. Heat the vegetable oil in a skillet over medium-high heat. Add the chicken chunks in a single layer and sear for 3-5 minutes per side until mahogany-colored and opaque.
  2. Stir in the garlic powder, smoked paprika, cumin, salt, and black pepper until the spices are fragrant and toasted.
  3. Pour in the chicken broth and reduce heat to medium-low. Cover and simmer for 5-7 minutes until the liquid has reduced by half and the chicken is tender.
  4. Transfer the chicken to a plate and use two forks to shred the meat into thin strands. Return the shredded meat to the pan and stir for 1 minute to coat in the concentrated glaze.
  5. Spread 2 tbsp of warm refried beans evenly across each tostada shell to create a moisture barrier.
  6. Pile shredded chicken on top of the beans. Layer with shredded lettuce, avocado slices, and diced red onion.
  7. Finish each tostada with a sprinkle of cotija cheese, a drizzle of Mexican crema, and a pinch of fresh cilantro.