Crispy Tostadas with Ancho Chicken, Creamy Pinto Beans, and Crunchy Pineapple Radish Salad

Name: Crispy Tostadas with Ancho Chicken, Creamy Pinto Beans, and Crunchy Pineapple Radish Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb skinless chicken breast; 8 pieces corn tostadas; 2 cups cooked pinto beans; 10.5 oz roma tomatoes; 2 large dried ancho chiles; 1 1/4 cups white onion; 4 cloves garlic; 1 1/2 cups fresh pineapple; 1 cup radishes; 1/2 cup fresh cilantro; 6 tbsp limes; 1/2 cup sour cream; 1 cup chicken broth; 2 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp smoked paprika; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Mexican-inspired recipe featuring crisp tostadas topped with chicken simmered in ancho chile and tomato sauce, a silky pinto bean spread, and a fresh pineapple, radish, cilantro, and lime salad for sweet, tangy, and mildly smoky contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g skinless chicken breast (cut diced small)
8 pieces corn tostadas (listas for servir)
400 g cooked pinto beans (escurridos lightly)
300 g roma tomatoes (approx. 3 pieces, en cuartos)
20 g dried ancho chiles (without semillas ni venas)
180 g white onion (the mitad for the sauce and the mitad for the frijoles, chopped)
12 g garlic (2 cloves for the sauce and 2 for the frijoles)
200 g fresh pineapple (en cubitos small)
120 g radishes (sliced finas)
20 g fresh cilantro (chopped)
90 ml limes (su juice, divided)
120 ml sour cream (for the cream of frijol)
240 ml chicken broth (divided)
30 ml vegetable oil (divided)
2 g ground cumin (divided)
1 g dried oregano
2 g smoked paprika
8 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

430 kcal

Calories

28 g

Protein

39 g

Carbs

18 g

Fat

8 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Heat a dry griddle or skillet over medium heat. Toast the ancho chiles for 10 to 15 seconds per side, being careful not to burn them. Transfer to a bowl, cover with hot water, and soak for 10 minutes.
2
2. Meanwhile, in a skillet over medium heat with 1 tablespoon of oil, cook half of the onion and 2 garlic cloves for 3 minutes. Add the tomatoes and cook for 6 minutes until softened.
3
3. Blend the cooked tomatoes, onion, garlic, soaked chiles, 120 ml (1/2 cup) chicken broth, smoked paprika, 1/2 teaspoon cumin, oregano, 1/2 teaspoon salt, and black pepper until smooth.
4
4. Heat the same skillet with a little oil if needed and pour in the sauce. Cook over medium heat for 5 minutes, stirring occasionally, until it darkens slightly and thickens.
5
5. Add the diced chicken to the sauce and pour in the remaining 120 ml (1/2 cup) chicken broth. Cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and juicy. Keep covered and warm.
6
6. In another skillet, heat the remaining tablespoon of oil over medium heat. Sauté the remaining onion and the remaining 2 garlic cloves for 3 minutes. Add the pinto beans, 2 tablespoons lime juice, the remaining 1/2 teaspoon cumin, and 60 ml (1/4 cup) water if needed to loosen the mixture.
7
7. Cook the beans for 5 minutes, then mash or blend them with the sour cream until thick and spreadable. Adjust salt to taste and keep warm over very low heat.
8
8. In a bowl, combine the pineapple, radishes, cilantro, and the remaining lime juice. Season with a pinch of salt and let rest for 5 minutes so the salad becomes juicy and vibrant.
9
9. If you prefer the tostadas warm, place them on a tray and bake for 3 minutes at 180 °C / 350 °F. You can also warm them briefly on a dry griddle.
10
10. To serve, spread each tostada with creamy pinto beans, add a portion of ancho chicken, and finish with the crunchy pineapple-radish salad. Serve immediately to keep the texture crisp.

Chef tips

For a deeper sauce, let the soaked chiles rest 5 extra minutes before blending. If you want more heat, add a pinch of ground chile de árbol to the sauce.

Substitutions

You can use boneless chicken thigh instead of breast. Pinto or canary beans work in place of bayo beans. Sour cream can be replaced with thick Mexican crema.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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