Go Back

Chicken Tostada

It’s time for lunch and this gluten free chicken tostada is the perfect recipe. It’s simple and full of flavour. The chicken is so tender – it’s time to get the sous vide going and get ready for lunch. Let’s get cooking!
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Dinner
Cuisine: Mexican
Servings: 5
Author: Ali

Ingredients

  • 200 g of chicken breast
  • 1 tablespoon of tex-mex spice
  • 5 corn tortillas
  • can of refried black beans
  • homemade guacamole
  • 1/2 cup of shredded lettuce
  • 30 g of finely grated old cheddar cheese

Instructions

  • First, start your chicken. If you're going to cook it sous vide, like I did, it'll take up to 2 hours. Season with the tex-mex spice. If you're not using the sous vide method, you can bake the chicken low and slow so it pulls apart nicely.
  • Next, make the guacamole.
  • Get out a pan and lay our 5 corn tortillas. Set the oven to broil and cook them for 3-8 minutes, depending on the strength of your broil. You want them lightly toasted, not burnt, yet not soft either.
  • Remove the tortillas from the oven and turn it off.
  • Top each with refried beans and guacamole.
  • Next, top with the pulled chicken, lettuce and finish with the cheddar cheese. This chicken tostada looks so good - and let me tell you, it's just as tasty as it looks.