Chicken Tostadas
This recipe can be used for tostados, tacos, taco bowls, or even as leftovers on a salad The possibilities are endless for this delicious and flavorful chicken.
This recipe can be used for tostados, tacos, taco bowls, or even as leftovers on a salad The possibilities are endless for this delicious and flavorful chicken.
- Carbohydrate 2.81046734999044 g
- Cholesterol 0 mg
- Fat 0.210880476971869 g
- Fiber 0.859828540851329 g
- Protein 0.688540180826309 g
- Saturated Fat 0.0345379467520659 g
- Serving Size 1 1 serving (176g)
- Sodium 198.560337513042 mg
- Sugar 1.95063880913911 g
- Trans Fat 0.0207674142875618 g
- Calories 13 calories
Step-by-step
- Place fresh or frozen chicken breasts in Instant Pot and cover with 1 cup of water.
- Set to Manual High- Pressure, adjusting the time to 9 minutes for fresh and 12 minutes for frozen. Lock the lid, making sure the valve is in the sealing position. When finished, allow the pressure to release naturally for 5 minutes, then do a quick pressure release by switching the valve to venting.
- Remove the chicken and allow to cool for a few minutes. Drain the liquid from the Instant Pot.
- Shred the chicken. Return shredded chicken to the Instant Pot.
- Set the pot to Sauté. Stir 1 cup of jarred salsa, and all of the spices and seasoning into the shredded chicken. Allow to cook for about 3 minutes to combine all of the flavors.
- Serve as tostadas, tacos, or bowls. Top with your favorites like avocado, queso fresco, cilantro, onion, and lime juice.
Why does a crisp tortilla hold up under heavy toppings without shattering into pieces? The answer lies in the ancient Mesoamerican technique of nixtamalization, where maize is treated with an alkaline solution before grinding. This process transforms raw corn into pliable dough that, when fried or toasted until rigid, develops the structural integrity required to support piled ingredients. Tostadas originated as a resourceful method to utilize stale tortillas that were too dry for rolling into soft tacos. Frying these hardened flatbreads in hot fat created an edible plate, marrying crisp texture with savory toppings.
Pressure cooking boneless chicken breasts in an electric multicooker alters traditional braising timelines significantly. Water volume matters here; exactly one cup provides sufficient steam generation to bring the vessel to high pressure without scorching lean poultry. Cooking fresh meat requires nine minutes under pressure, whereas frozen cuts demand twelve minutes to ensure the center reaches a food-safe internal temperature of 165 degrees Fahrenheit. Allowing a five-minute natural release before venting prevents rapid moisture loss from the muscle fibers, keeping the protein tender before shredding.
Shredding cooked poultry exposes maximum surface area for seasoning absorption. Returning the pulled meat to the inner pot alongside salsa, chili powder, cumin, and garlic powder activates the sauté function for a brief three-minute reduction phase. This step evaporates excess moisture and coats each strand with concentrated aromatics. Acid from the salsa denatures the exterior proteins slightly, helping the spices adhere evenly to the chicken fibers.
Assembling these handheld meals requires careful sequencing to maintain structural crunch. Layering a dense spread like refried beans directly onto the fried tortilla creates a moisture barrier that protects the corn base from becoming soggy. Top the beans with the hot seasoned chicken, followed by cool elements such as queso fresco and diced avocado.
