There’s something so satisfying about a crispy tostada piled high with flavorful toppings. These Tostadas de Pollo are one of those meals that are simple, comforting, and perfect for sharing around the table. Tender shredded chicken simmered in a fresh tomato sauce is layered over crunchy tostadas and finished with lettuce, queso fresco, guacamole, and salsa.
It’s the kind of meal that feels special but is incredibly easy to make. The chicken cooks slowly with garlic, onion, and bay leaves, creating a flavorful broth and perfectly tender meat that soaks up the rich tomato sauce. Once everything is ready, the fun part begins — assembling the tostadas just the way you like them.
Whether it’s a busy weeknight dinner or a casual meal with family, these tostadas always bring everyone to the table.
What You Need to Make Tostadas con Pollo
Chicken breast
I like to cook the chicken myself because I can save the broth for another recipe, but rotisserie chicken is a great shortcut.
Aromatics
Onion, garlic, and bay leaves add flavor while the chicken cooks.
For the sauce
Ripe tomatoes, garlic, cumin, salt, and pepper create a simple but flavorful sauce for the shredded chicken.
To serve the tostadas
Tostadas – store-bought ones are definitely a time saver and perfectly delicious.
Guacamole or refried beans
Shredded lettuce
Queso fresco
Salsa
Helpful Tips and Tricks
Use very ripe tomatoes
The riper the tomatoes, the sweeter and more flavorful your sauce will be. If your tomatoes are not very ripe, add a tiny pinch of sugar to balance the acidity.
Don’t skip the broth
Adding a splash of the chicken broth when blending the sauce gives it extra depth of flavor and helps everything blend smoothly.
Shred the chicken while it’s warm
The chicken is much easier to shred when it’s still slightly warm.
Let the sauce cook before adding the chicken
Cooking the tomato sauce for a few minutes helps deepen the flavor and removes the raw tomato taste.
Keep tostadas crispy
Assemble the tostadas right before serving so they stay crunchy.
Make it ahead
The chicken filling can be made a day in advance and actually tastes even better the next day.
Ingredients
- For the Chicken:
- • 2 bone-in chicken breasts
- • ½ white onion
- • 2 garlic cloves
- • 2 bay leaves
- For the Sauce:
- • 1 tablespoon cooking oil
- • 3 very ripe Roma tomatoes
- • 1 garlic clove
- • ½ teaspoon cumin
- • Salt and pepper to taste
- • Chicken broth (for blending)
- To Serve:
- • Tostadas
- • 8 oz queso fresco, crumbled
- • Shredded lettuce
- • Guacamole
- • Salsa
Instructions
- Place the chicken in a large stockpot and add enough water to completely cover it. Set over medium-high heat and add the onion, garlic, and bay leaves. Bring to a gentle simmer and cook for 45–50 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and let it cool slightly before shredding. Do not discard the broth — save it for another recipe.
- In a blender, combine the tomatoes, garlic, cumin, salt, and pepper. Blend until smooth, adding a little chicken broth as needed to help the mixture blend easily.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the tomato sauce and cook for about 5 minutes, stirring occasionally. Add the shredded chicken and cook for another 5 minutes. Taste and adjust seasoning if needed.
- To assemble the tostadas, spread a layer of guacamole over each tostada. Top with a generous portion of the shredded chicken mixture, then add shredded lettuce and crumbled queso fresco. Serve with salsa, if desired.
