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Makes 12 Servings


  • 12 corn tostadas, such as guerrero, mission, charras
  • 5 1/2 cup refried beans, warmed up (can be homemade or store bought)
  • 3 cup chicken tinga
  • 1 cup finely sliced iceberg or romaine lettuce
  • 1 cup ripe avocado, pitted, peeled and sliced
  • 1/2 cup queso fresco, cotija or farmers cheese, crumbled
  • 1/2 cup mexican or latin-style cream


Baking Directions:

Place the tostadas on a large platter.

Place all the toppings in separate bowls.

To arrange tostadas:Layer a couple tablespoons of refried beans on the tostada.

Spread a couple tablespoons of chicken tinga on top and garnish with about 1 or 2 tablespoons of lettuce, 1 or 2 slices of ripe avocado, 1 or 2 tablespoons of crumbled queso fresco and Mexican cream.

Serving Directions:

Serve the salsa on the side for people to drizzle as much as they want.

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