Ingredients:

  • 8 large Tostada Shells (pre-fried, store-bought)
  • 1 tbsp High-heat oil (if frying corn tortillas)
  • 3 cups Cooked Rotisserie Chicken, skin removed, shredded
  • 1 tbsp Olive oil or vegetable oil
  • 1 small White Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder (Ancho or standard mild)
  • ½ tsp Ground Cumin
  • ½ tsp Dried Oregano
  • 1 cup Chicken Stock (low sodium) OR Tomato Purée/Passata
  • 1 tbsp Fresh Lime Juice
  • Salt and Freshly Ground Black Pepper, to taste
  • ½ head Romaine Lettuce OR shredded Cabbage, finely sliced
  • 1 large Avocado, sliced or diced
  • ½ cup Mexican Crema OR Sour Cream
  • 4 oz Cotija Cheese (or sharp Cheddar/Feta), crumbled
  • ½ cup Prepared Salsa (Pico de Gallo or Salsa Verde)
  • Cilantro, chopped, for garnish

Instructions:

  1. Shred the Chicken: Ensure the rotisserie chicken is cooled slightly. Remove all skin and bones. Use your hands or two forks to shred the meat into small, even pieces. Set aside.
  2. Prep the Toppings: Thinly slice the lettuce/cabbage, dice the onion, mince the garlic, slice the avocado, and crumble the cheese. Place all toppings into separate bowls for easy assembly.
  3. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Build the Flavour Base: Stir in the smoked paprika, chili powder, cumin, and oregano. Cook for 30 seconds, stirring constantly, to bloom the spices and deepen their flavour.
  5. Simmer the Filling: Add the shredded chicken and the chicken stock (or purée) to the skillet. Bring the mixture to a gentle simmer. Cook for 5–7 minutes, allowing the liquid to reduce slightly and the chicken to fully absorb the spices.
  6. Finish Seasoning: Stir in the fresh lime juice. Taste and adjust the seasoning with salt and pepper until the flavour is spot on. Keep warm off the heat.
  7. Prepare the Tostada Shells (if needed): If using pre-made shells, skip this step. If crisping corn tortillas, lightly brush them with oil and bake at 350°F (180°C) for 5–7 minutes until hard and golden, or lightly pan-fry them until crisp.
  8. Lay the Base: Working quickly, place the crispy tostada shells on a serving platter or individual plates.
  9. Add the Barrier Layer: Spread a thin layer of Mexican crema or sour cream directly onto the tostada shell. This acts as a barrier to prevent the crunchy shell from becoming soggy from the warm filling.
  10. Layer and Load: Top the crema layer with a generous spoonful of the warm chicken filling.
  11. Garnish: Pile on the fresh toppings: sliced lettuce/cabbage, a drizzle of salsa, avocado slices, and a dusting of crumbled cheese and fresh cilantro. Serve immediately while the filling is warm and the shell is crisp.