Homemade Tostadas: Crispy Chicken and Black Bean Stack

Poach the Chicken: Place chicken breasts, stock/water, quartered onion, and smashed garlic in a large pot. Bring to a gentle simmer, skimming any foam. Cook until the internal temperature reaches 74°C (165°F), about 12–15 minutes.

Shred and Season Chicken: Remove chicken, reserving the poaching liquid. Use two forks or a stand mixer to shred the chicken finely. Return the shredded chicken to about 1/4 cup of the poaching liquid to keep it moist. Stir in the cumin, chilli powder, and lime juice. Season generously with salt and pepper. Keep warm.

Sauté Aromatics for Beans: Heat 1 tbsp oil/lard in a skillet over medium heat. Sauté the finely chopped onion until soft and translucent (about 3 minutes).

Cook and Mash Beans: Add the rinsed black beans and 2 tbsp of water. Cook for 5 minutes, allowing the liquid to reduce slightly. Remove from heat and mash the beans with a potato masher until creamy but still retaining some texture. Check and adjust seasoning. This creamy base prevents the tostada from getting soggy.

Prepare and Bake Shells: Preheat your oven to 180°C (350°F). Place a wire rack inside a baking sheet. Lightly brush both sides of each corn tortilla with oil and place them flat on the wire rack. Sprinkle lightly with sea salt. Bake for 10–12 minutes, flipping them halfway through, until they are golden brown, rigid, and perfectly crispy. Keep the shells warm until assembly.

Assemble the Tostadas: Working quickly, spread a layer of the creamy black beans across a crispy tostada shell.

Layer and Top: Add a modest, central mound of the warm, zesty shredded chicken. Follow with a sprinkling of shredded lettuce and diced tomato/avocado.

Finish and Serve: Drizzle with Mexican crema (or sour cream) and finish with crumbled Cotija cheese and fresh coriander. Serve straight away for maximum crunch.