Introduction
Get ready to indulge in a delightful Mexican-inspired dish with this delicious tostada recipe. Perfect for a quick weeknight dinner or a festive gathering, these tostadas are layered with flavor and texture. From the crispy base to the fresh toppings, each bite is a celebration of taste. Let’s dive into the ingredients and instructions to create this delightful dish!
Detailed Ingredients with Measures
Tostada Shells:
Store-bought or homemade by frying corn tortillas.
Shredded Chicken:
Pre-cooked or rotisserie chicken.
Cilantro Lime Rice:
Cooked rice mixed with fresh cilantro and lime juice.
Black Beans:
Drained and rinsed.
Cheddar Cheese:
Shredded.
Romaine Lettuce:
Chopped.
Pico de Gallo:
Freshly made or store-bought.
Cotija Cheese:
Crumpled.
Tortilla Strips:
For added crunch.
Sour Cream:
For topping.
Fresh Cilantro:
Chopped, for garnish.
Lime Wedges:
For serving.
Salsa Verde Ranch Dressing:
Fresh Cilantro:
Chopped.
Mayonnaise:
Base for the dressing.
Sour Cream:
Adds creaminess.
Salsa Verde:
For a tangy kick.
Ranch Seasoning Mix:
To taste.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 4-6
Directions
1. Prepare the Dressing:
In a blender, combine fresh cilantro, mayonnaise, sour cream, salsa verde, and ranch seasoning mix. Blend until smooth. Refrigerate until ready to use.
2. Assemble the Tostadas:
Place tostada shells on serving plates. Spread a layer of cilantro lime rice over each shell. Top with shredded chicken and black beans. Sprinkle shredded cheddar cheese over the top.
3. Add Toppings:
Add chopped romaine lettuce over the cheese. Spoon pico de gallo over the lettuce. Sprinkle crumbled cotija cheese and tortilla strips on top.
4. Drizzle and Garnish:
Drizzle the prepared salsa verde ranch dressing over the assembled tostadas. Add a dollop of sour cream. Garnish with chopped fresh cilantro. Serve with lime wedges on the side.
Note:
Customize the salad with additional toppings like sliced avocados, jalapeños, or olives as desired.
Detailed Directions and Instructions
Prepare the Dressing
In a blender, combine fresh cilantro, mayonnaise, sour cream, salsa verde, and ranch seasoning mix. Blend until smooth. Refrigerate until ready to use.
Assemble the Tostadas
Place tostada shells on serving plates. Spread a layer of cilantro lime rice over each shell. Top with shredded chicken and black beans. Sprinkle shredded cheddar cheese over the top.
Add Toppings
Add chopped romaine lettuce over the cheese. Spoon pico de gallo over the lettuce. Sprinkle crumbled cotija cheese and tortilla strips on top.
Drizzle and Garnish
Drizzle the prepared salsa verde ranch dressing over the assembled tostadas. Add a dollop of sour cream. Garnish with chopped fresh cilantro. Serve with lime wedges on the side.
Notes
Customization
Customize the salad with additional toppings like sliced avocados, jalapeños, or olives as desired.
Cook techniques
Preparing Tostada Shells
Store-bought tostada shells can save time, but for a fresher option, you can make them by frying corn tortillas until they are crispy and golden brown. This adds a delightful crunch and flavor.
Making Cilantro Lime Rice
Cook rice according to package instructions, then mix in freshly chopped cilantro and lime juice. This will give the rice a refreshing flavor that pairs well with the other ingredients.
Shredding Chicken
If using rotisserie chicken, simply pull apart the meat using your fingers or two forks. Ensure that the chicken is warm for easier handling and better incorporation into the dish.
Layering Ingredients
When assembling the tostadas, layer the ingredients starting with the rice, followed by chicken and black beans, and then cheese. This helps distribute flavors evenly and keeps the tostada from becoming soggy.
Preparing Salsa Verde Ranch Dressing
In a blender, mix fresh cilantro, mayonnaise, sour cream, salsa verde, and ranch seasoning. Blend until smooth for a creamy, flavorful dressing that enhances the tostada.
FAQ
Can I make the salsa verde ranch dressing ahead of time?
Yes, you can prepare the dressing in advance and refrigerate it until you are ready to serve. It can last for about a week in the fridge.
What can I use instead of shredded chicken?
You can substitute shredded turkey, beef, or even a plant-based protein like tofu or jackfruit for a vegetarian option.
How can I make my tostadas spicier?
Add diced jalapeños or a few dashes of hot sauce to your layers or use a spicy salsa verde for the dressing.
What else can I add as toppings?
You can customize your tostadas with toppings like sliced avocados, olives, corn, or additional types of cheese for varied flavors and textures.
Can I use other beans instead of black beans?
Certainly! You can use pinto beans, kidney beans, or even refried beans depending on your preference.
Conclusion
This tostada recipe brings together a delightful combination of flavors and textures, making it a satisfying dish that’s both easy to prepare and customizable. The layers of shredded chicken, beans, rice, and fresh toppings are elevated by the homemade salsa verde ranch dressing, ensuring every bite is a burst of deliciousness. Enjoy this dish as a hearty meal or a fun appetizer at your next gathering.
More recipes suggestions and combination
Vegetarian Tostadas
Swap the shredded chicken for grilled or roasted vegetables, and use refried beans instead of black beans for a hearty vegetarian option. Top with avocado slices for added creaminess.
BBQ Chicken Tostadas
Use BBQ sauce to dress the shredded chicken before assembling the tostadas for a sweet and smoky flavor. Add pickled red onions for an extra zing.
Breakfast Tostadas
Replace the chicken with scrambled eggs and layer crispy bacon on top. Serve with diced tomatoes, avocado, and a drizzle of hot sauce for a delicious breakfast twist.
Chipotle Shrimp Tostadas
Sauté shrimp with chipotle seasoning and assemble the tostadas as usual, adding a hint of spice. Pair with creamy avocado sauce for a deliciously zesty flavor profile.
Greek Tostadas
For a Mediterranean twist, use marinated grilled chicken, feta cheese, sliced cucumbers, and olives. Top with a yogurt-based tzatziki sauce for a refreshing finish.
