Chicken Tostada’s

Man, I really want to talk about these political conventions and such…


Sike! Let’s talk about tostada’s and how much I obsess about Mexican food. I just celebrated my 30th birthday (crazy right?!) and when we were planning the party everyone asked me what kind of food I wanted. At first I was thinking it needed to be a huge spread of all sorts of fancy things or this big catered affair. I went to my family and asked them what they thought I should do, they asked me what my favorite food is and without hesitation I screamed “TACOS!!!”. I really, really, really like tacos. Me encanta tacos! I guess everyone loves tacos but I have some pretty interesting stories to support this love obsession. These are not particularly flattering stories so I will spare you.


The hubs and I take every opportunity to try tacos from all sorts of places claiming to have the best tacos. Since the hubs is from SoCal he feels inclined to compare all tacos to the real deal on the West Coast. As you can imagine, very few come close. He likes the simple street style, not overdressed in toppings, meat, onion, cilantro, lime. We both feel strongly that the best tacos come on corn tortilla’s and those tortillas should be able to handle the weight of the juicy meat wrapped inside without crumbling in your hand.


When I was looking for the best tacos to serve at my party I was fortunate to stumble upon the Yelp page for Edgar’s Tacos. We were already familiar with Edgar and his tacos from our visits to the Strip District. I was literally jumping out of my chair when I saw that they catered. I picked up the phone and immediately booked them for the party. I could not wait!!! I talked about tacos for days (probably weeks) leading up to the party and had firmly decided that the party was taco and tequila themed. Life goal – eat ALL the tacos and drink ALL the tequila. Guys, it was so perfect! I should have taken pictures but I was too interested in eating and general partying, my bad! I did get some pretty delicious cupcakes with pictures of tacos and tequila bottles on them (see below), I thought they were hilarious and delicious.


If you are from Pittsburgh or just visiting make sure you visit Edgar and his amazing tacos. You will not be disappointed!!

You are probably thinking, wow that was a great story but you did not make tacos. Ok, so I didn’t make you tacos but I did make tostadas which are basically flat tacos. The real story to these tostadas is that I had to figure out a way to use the tons of tequila I had leftover (there wasn’t really that much left…) and I figured I could whip up a quick marinade for my chicken and then use the chicken for whatever my heart desired (tacos, tostadas, enchiladas, etc.).


I received these plates as a bday gift from one of my co-workers. I guess she was well aware of my mexican food obsession or she has magical powers.  Oh, also, I ate these for breakfast…no judging!

Chicken Tostada’s
Chicken Tostada’s

  • Tequila Lime Chicken (recipe below)
  • Corn Tortilla's
  • Canola Oil
  • Black Beans
  • Corn
  • Avocado Slices
  • Chopped or Shredded Lettuce
  • Halved Cherry Tomatoes
  • Tequila-Lime Sour Cream (recipe below)
  • Cotija or Parmesan Cheese
    Tequila Chicken
  • 3-4 Chicken Breasts
  • Juice from 1 Lime
  • 1/3 Cup Tequila (reposado)
  • 2 Tsp. Cumin
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • 1/2 Tsp. Cayenne Pepper
  • Salt & Pepper
    Tequila-Lime Sour Cream
  • 1/3 Cup Sour Cream
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Tequila
  • 1 Tbsp. Lime Zest
  • Salt & Pepper

    For Chicken:
  • Preheat oven to 375. Place all ingredients in a large ziploc bag and marinate for 15-20 minutes.
  • Place chicken in a glass baking dish and cover with foil.
  • Bake chicken in the oven for 20-30 minutes until cooked through.
  • Allow chicken to cool before handling, chop and serve as needed.
    For Tostada's:
  • Pour canola oil in to a small skillet or frying pan until a 1/2 inch.
  • Heat oil until it reaches frying temp (350-375).
  • Carefully place one corn tortilla in the oil and cook until bottom starts to turn golden, flip and cook on the other side until done.
  • Carefully remove tortilla from the oil, allow most of the oil to drip off in the pan before placing on a plate with a paper towel.
  • Repeat step with all your tortillas and set aside until ready for use.
  • Tostadas can be assembled using any variety of ingredients, my list is only a recommendation. Heat beans and corn before using.
  • Start assembly with black beans. Follow with corn, avocado, chicken, lettuce, sour cream (combine all ingredients in a bowl and stir) and lettuce.
  • Top with a few tomato slices and cheese.
  • For added heat, a few sprinkles of your favorite hot sauce.

Yield: 4-6 Tostadas
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