Chipotle Chicken and bean tostadas with taquera salsa

Chipotle Chicken and bean tostadas with taquera salsa

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Step 1 Boil the chicken until fully cooked, allow it to cool and shred. Set aside.
Step 2 Add two tablespoons of oil to a frying pan and cook the onion and garlic until fragrant. Add the tomato and chipotle and cook for five more minutes. 
Step 3 Incorporate the chicken and cook covered for 8-10 minutes. Stir often.
Step 4 Taste and season with salt and pepper.
Step 5 Spread a layer of refried beans into each tostada and top with 2-3 tablespoons of chicken stew.
Step 6 Serve and garnish with shredded lettuce, fresh cheese, drizzled sour cream and salsa taquera.



Use pulled beef instead of chicken for beef tostadas 


  • Calories: 675 
  • Fat: 27.8g 
  • Carbs: 28.1g 
  • Protein: 76.3g 


  • 2 lbs. chicken breast
  • 1/2 white onion, sliced
  • 1 garlic clove, minced
  • 4 plum tomatoes, diced
  • 2 chipotle peppers La Costeña, chopped
  • 1 can refried beans La Costeña
  • 1 bag of tostadas
  • Salt and pepper to taste
  • Cooking oil as needed

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 Mexico Rico
Mexico Rico