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Chipotle Chicken Tostadas

Chipotle Chicken Tostadas- I love tacos, like really love tacos, it’s my second favorite fast food to eggs. All you need is a tortilla and you can make magic with whatever you have in your fridge. So, I had some chipotle in adobo sauce and tortillas and thought this could be something great if I only had some chicken. Then it hit me let’s fry the tortillas, pile some beans on top, lettuce, add some shredded chicken with chipotle mayo and I’ll have a winner.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4


  • Beans:
  • 2 tablespoons oil
  • ½ onion chopped
  • ½ jalapeno chopped
  • 2 garlic cloves minced
  • ½ teaspoon dry oregano
  • 2 teaspoons cumin
  • 1 ¼ teaspoon salt
  • 1 teaspoon black pepper
  • 15 oz. can pinto beans drained
  • ½ cup water
  • Chipotle Chicken:
  • 4 cups water
  • 1 tablespoon savory NOLA seasoning or seasoning salt
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon coriander
  • 1 chipotle pepper in adobo sauce
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 3 chicken breast boneless, skinless
  • 8 corn tortillas
  • 1 cup canola or vegetable oil
  • ½ iceberg lettuce shredded, garnish
  • 8 sprigs cilantro garnish
  • ½ cup Cotija garnish
  • Chipotle Mayo:
  • ½ cup mayonnaise
  • ½ medium avocado
  • 1 garlic clove chopped
  • 2 chipotle peppers in adobo sauce
  • 2 teaspoons white vinegar
  • pinch salt
  • Salsa:
  • 2 roma tomatoes chopped
  • ¼ red onion chopped
  • ½ jalapeno chopped
  • 2 garlic cloves chopped
  • juice of ½ lime
  • 2 sprigs cilantro chopped
  • salt to taste
  • ¼ teaspoons black pepper


  • In a pot over medium heat, add oil and onion cook for 2 minutes. Add jalapeno, garlic, oregano, cumin, salt and pepper, cook for 20 seconds. Add pinto’s and water bring to a boil, reduce heat to low and cook for 15 minutes.
  • Smash beans against side of pot to test creaminess. If beans give resistance cook for 5 more minutes. If beans smash against pot, cut off heat, taste beans adjust seasonings then smash beans until creamy. Then cut heat back on to medium and stir constantly for 5 minutes. Cut off heat and sit to the side for 3 minutes.
  • To make chipotle chicken, in a 5-qt. pot add water, savory, salt, chili powder, black pepper, coriander, chipotle, garlic and bay leaf. Bring to a simmer (small bubbles on the bottom of the pot) then add chicken and cook for 15-17 minutes. Remove chicken from water and sit to the side and let cool for 5 minutes. Then shred with two forks.
  • While chicken is cooking make chipotle mayo. Add all ingredients to a food processor and blitz on high until peppers are pureed. Add a tablespoon of lime juice or water if mixture is having trouble pureeing.
  • To make salsa, add all ingredients in a bowl mix and sit to the side for 5 minutes before serving.
  • In a skillet add 1 cup of oil and bring to 350 degrees. One at a time fry corn tortillas until crispy and brown about 1-2 minutes. Drain on paper towel lined baking sheet.
  • To assemble, take one tortillas, smear pinto beans on bottom, add some shredded lettuce, chicken, chipotle mayo, salsa and sprig of cilantro over top.


Preheat oven to 200 F.
If you’re in a rush you can use a store-bought rotisserie chicken and refried beans.
Chipotle mayo and salsa can be made one to two days in advance.