The Ultimate 20-Minute Pulled Chicken Tostadas
A savory and smoky tostada recipe featuring a pulled chicken mixture cooked in a rich, flavorful sauce. The sauce base is started by rendering bacon and sautéing onions in the drippings, then adding pureed fire-roasted tomatoes, chipotle in adobo, and cumin. Shredded rotisserie chicken is simmered in this sauce and then spooned onto crispy corn tostadas. The dish is finished with a simple lime-dressed coleslaw, a drizzle of thinned sour cream, and chopped fresh avocado.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings (2 tostadas each)
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- 5 slices bacon, chopped
- 2 onions, thinly sliced
- One 14-ounce can diced or crushed fire-roasted tomatoes
- 2 cups shredded rotisserie chicken, skin removed (about 10 ounces)
- 1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can
- 1/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 2 cups shredded coleslaw mix
- Juice of 1/2 lime
- 8 corn tostadas
- 1/2 cup sour cream
- 1 avocado, chopped
Instructions
- In a large saucepan over medium-high heat, cook the chopped bacon for 5 to 6 minutes, stirring, until it is lightly browned and crisp.
- Add the sliced onions to the pan with the bacon and its rendered fat. Cook for about 10 minutes, stirring often and scraping the browned bits from the bottom of the pan, until the onions are soft and golden.
- Meanwhile, puree the can of fire-roasted tomatoes in a blender.
- Add the pureed tomatoes to the saucepan along with the shredded chicken, chopped chipotle pepper, adobo sauce, and cumin.
- Cook for 1 to 2 minutes until the chicken is warmed through. If the sauce is too thick, add up to 1/4 cup of water. Season with salt and pepper to taste.
- In a medium bowl, toss the coleslaw mix with the lime juice, 1/4 teaspoon of salt, and a few grinds of pepper.
- Warm the tostadas according to the package directions.
- To serve: Top the warm tostadas with the pulled chicken mixture and the prepared coleslaw.
- Thin the sour cream with 1 to 2 tablespoons of water to make it drizzlable, then drizzle it over the tostadas.
- Top with the chopped avocado and serve immediately.
Notes
- Using pre-cooked rotisserie chicken is a major time-saver for this weeknight-friendly meal.
- Scraping up the browned bits (fond) from the bottom of the pan after cooking the bacon adds a deep, savory flavor to the sauce.
- Thinning the sour cream with a little water makes it easy to drizzle over the finished tostadas as a final garnish.
Find it online: https://cookupjoy.com/pulled-chicken-tostadas/