Tostadas de Pollo Monterrey
Crunchy, creamy, & packed with northern Mexican flavour. We start with golden-fried tortillas, chicken, fresh guacamole & a generous spoonful of crema. It’s the kind of tostada that makes a mess—in the best way. Inspired by Monterrey’s bold street food scene, this dish is all about texture, freshness & flavour.
SPICINESS
SERVES
4
COOKING TIME
45min
Ingredients
- 1 Pack 20cm La Tortillería tortillas
- 3 chicken breast with bones
- 2 onions
- 1 garlic head
- 3 sticks fresh thyme
- 2 avocados
- 1 tomato (a bit green)
- 1 lime
- Pork fat
- Olive oil
- 250 ml sour cream
- Encurtidos (to serve)
- Salt & pepper totaste
Cooking Instructions
- In a pot, add the chicken breasts & cover with water, about 10cm above the chicken. Add half an onion, garlic cloves, fresh thyme, peppercorns & 1 tablespoon of salt. Cook for 45 minutes to an hour on medium heat.
- While the chicken is cooking, mash the avocados, dice the tomatoes & half an onion. Toss them in a bowl. Add lime juice, salt & a splash of olive oil, then give it a good mix.
- Shred the chicken once it’s cooked. Check the seasoning & adjust if needed.
- Fry the tortillas in pork fat. They must be firm & crunchy.
- To assemble the tostadas, spread a layer of guacamole on the base, then add the shredded chicken. Top with a generous spoonful of sour cream. Place another tostada on top & serve with pickled veggies on the side.
¡Buen provecho!
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