BBQ Chicken Tostadas

BBQ chicken tostadas are the perfect appetizer for your parties. Pulled chicken coated in a smokey sauce and piled on a crunchy tostada, topped with Mexican slaw and finished with a delicious and simple mayo-chipotle sauce. To die for!

BBQ chicken tostadas with Mexican coleslaw.

Let me start by telling you that this is by no means a traditional BBQ chicken recipe. We’re making here a homemade and easy mixture that resembles that amazing and smoky flavor of the mentioned sauce and we did it by adding also a nice Mexican touch with the chipotle powder.

Shredded chicken in bbq sauce.

I call this a Mexican-American fusion recipe, as in Mexico you won’t find tostadas de pollo al barbecue because is not a traditional meal. Having said this, I want to assure you that this recipe is still terrific! And of course, also a nice idea to enjoy tostadas.

I like to top those BBQ chicken tostadas in a very simple way, using this Mexican cabbage salad and a good drizzle of a simple mayo chipotle sauce which I am also leaving you the quick recipe below.

What are tostadas?

Tostada (single) is a corn tortilla with a crispy texture. Some sort of a taco shell but in a flat format. To get the crunchy texture for tostadas, corn tortillas should be fried or baked.

If you live in Mexico or some parts of the US, you probably have seen tostadas at many Latino American supermarkets sold in packs and ready to pile your favourite ingredients. But, if you don’t have access to those store-bought tostadas, you can make them at home using regular corn tortillas and still enjoy our delicious BBQ chicken tostadas.

How To Make The BBQ Chicken

Place ketchup sauce, vinegar, mustard, worcestershire sauce, chipotle powder (or paprika), brown sugar and garlic powder in a cup and mix to combine. Set aside.

BBQ sauce on a cup.

Pour the BBQ sauce in a pan, add the water (or chicken stock) and bring to a simmer. Add shredded chicken to the pan, simmer for a couple of minutes until the sauce thickens and coat perfectly the chicken. Set aside.

BBQ chicken on a pan.

TIP: You can use breast or chicken thights boiled and shredded, or you can use rotisserie chicken or even turkey leftovers.

Simple mayo-chipotle salsa

Place mayonnaise, cream, the chipotles chiles in adobo with a bit of the sauce from the can, lime juice, sugar, salt and vinegar in a food processor, add water and blend until you’ll have a smooth sauce. Adjust salt to taste and transfer the sauce to a squeeze bottle or a jar.

Showing chipotle mayo sauce with a spoon.

TIP: To achieve that deep orange in the sauce you see in the photo above, I used 4 chipotle chilies because I like my sauce very spicy. Adjust the quantities of chilies to achieve a sauce to your taste.

Assemble the BBQ chicken tostadas:

BBQ chicken tostadas.

Other toppings you might enjoy

  • Queso fresco. Crumbled queso fresco or Cotija is a nice addition for BBQ chicken tostadas.
  • Fake guacamole. You don’t even need avocados to make this delicious salsa!
  • Chorizo refried beans. Spread refried beans on your tostada before topping with the chicken.

Check out other tostada recipes

BBQ Chicken Tostadas

BBQ chicken tostadas are the perfect appetizer for your parties. Pulled chicken coated in a smokey sauce and piled on a crunchy tostada, topped with Mexican slaw and finished with a delicious and simple mayo-chipotle sauce.
PREP 15 minutes
COOK 10 minutes
TOTAL 25 minutes
Print Pin Rate
Servings: 12
Author: Maricruz

Ingredients 

For the BBQ sauce

  • 1 cup Ketchup sauce
  • 1 ½ tsp chipotle powder (or smoked paprika)
  • cup vinegar
  • ½ tsp garlic powder
  • 2 Tbsp brown sugar
  • 2 tsp mustard
  • 2 tsp Worcestershire sauce
  • ½ tsp ground black pepper
  • 1 cup water
  • salt (to taste)

For the chipotle-mayo sauce

  • cup mayonnaise
  • 1 cup Mexican cream (or sour cream)
  • 2 chipotle peppers in adobo (read notes)
  • ½ lime (juice)
  • 3 Tbsp vinegar
  • 1 ½ tsp brown sugar
  • ¼ cup water
  • salt (to taste)

Instructions

Make BBQ chicken:

  • Place ketchup sauce, vinegar, mustard, worcestershire sauce, chipotle powder (or paprika), brown sugar and garlic powder in a cup and mix to combine. Set aside.
  • Pour the BBQ sauce in a pan, add the water and bring to a simmer.
  • Add shredded chicken to the pan, simmer for a couple of minutes until the sauce thickens and coats perfectly the chicken. Set aside.

Make mayo-chipotle sauce

  • Place chipotle peppers, mayonnaise, cream, lime juice, sugar, salt and vinegar in a food processor, add water and blend until you’ll have a smooth sauce.
  • Adjust salt to taste and transfer the sauce to a squeeze bottle or a jar.

Assemble:

  • Place 2 or 3 spoonfuls of shredded BBQ chicken on each tostada.
  • Top with the Mexican cabbage salad and pickled jalapeños.
  • Drizzle with the chipotle sauce and serve.

NOTES

  • You can use breast or chicken thights boiled and shredded, or you can use rotisserie chicken or even turkey leftovers.
  • I used 4 chipotle peppers because I like my sauce very spicy. Adjust the quantities of chilies to achieve a sauce to your taste.
  • Nutrition info only refers to tostada shells and bbq chicken mixture.
Nutrition
Calories: 148kcal | Carbohydrates: 13g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 160mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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