Equipment
Ingredients
Chicken and Broth
- 680 g chicken breast
- 2375 ml water
- 1 onion, quartered
- 2 garlic, crushed
- 2½ g dried thyme
- 5 g salt
Tostada Assembly
- 15 ml olive oil
- 8 mushrooms, sliced
- 60 ml barbecue sauce
- 6 corn tortillas
- 30 g arugula
- 20 ml lime juice
- 6 radishes, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 395 kcal
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 720 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 129 mg
- Potassium
- 976 mg
- Calcium
- 112 mg
- Iron
- 2.7 mg
- Magnesium
- 105 mg
- Phosphorus
- 585 mg
- Zinc
- 2.5 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 1.6 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.55 mg
- Niacin
- 19.1 mg
- Folate
- 47 mcg
- Water
- 853 g
Sources: USDA FoodData Central
Method
Cut the 6 corn tortillas into halves or quarters.
Arrange tortilla pieces in a single layer on a plate and microwave for 1 minute, flip, and microwave for another minute until crisp and browned.
Combine 2375ml water, quartered onion, and crushed garlic in a 2-quart saucepan and bring to a simmer over medium heat.
Add 680g chicken breast to the liquid and simmer for 15-20 minutes until the internal temperature reaches 74°C (165°F).
Strain the liquid to reserve the broth for other uses and discard the aromatics.
Shred the cooked chicken into thin strips using two forks.
Heat 15ml olive oil in a skillet over medium-high heat and sauté 8 sliced mushrooms for 3 minutes until softened.
Add the shredded chicken and 60ml barbecue sauce to the skillet and stir until the mixture is evenly coated and hot.
Toss 30g arugula with 20ml lime juice in a mixing bowl.
Place the chicken and mushroom mixture onto the crisp tortillas and top with the dressed arugula and 6 sliced radishes.
Chef's Notes
- For perfectly crisp tostadas, ensure the tortillas are in a single layer in the microwave and don't overlap. You can also achieve crispiness by baking them in a preheated oven at 190°C (375°F) for about 8-10 minutes per side.
- When poaching chicken, avoid boiling. A gentle simmer ensures tender, moist meat. The reserved poaching liquid can be a flavorful base for soups or sauces.
- Don't overcrowd the skillet when sautéing mushrooms. This allows them to brown properly rather than steam, developing a richer flavor.
- Taste and adjust the barbecue sauce to your preference. Some sauces are sweeter, tangier, or spicier than others. A pinch of smoked paprika can enhance the smoky notes.
- Dress the arugula just before assembling to prevent it from wilting.
Storage
Refrigerator: 3 days — Store components separately; assemble just before eating to prevent sogginess.
Freezer: 1 month — Chicken and mushroom mixture only.
Reheating: Reheat chicken mixture in a skillet over medium heat until 74°C (165°F).
Troubleshooting
Tostadas become soft and soggy
Cause: Assembling the tostadas too far in advance of serving
Fix: Cannot be fixed
Prevention: Keep the chicken mixture and tortillas separate until the moment of consumption
Chicken is dry or tough
Cause: Poaching liquid was at a rolling boil or chicken was overcooked
Fix: Mix in a small amount of the reserved poaching broth to add moisture
Prevention: Maintain a gentle simmer and use a meat thermometer to pull chicken at 74°C (165°F)
Cultural Context
Tostadas are a traditional Mexican dish featuring a crispy fried or baked tortilla as a base. While often topped with beans, cheese, and various meats, this recipe offers a modern twist by incorporating barbecue flavors with chicken and mushrooms, creating a fusion of familiar tastes on a classic Mexican foundation.
