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Grilled Chicken Tostadas with Refried Beans

Grilled Chicken Tostadas with Refried Beans reads citrus 5.5, sourness 5.2 and richness 4.7 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 3 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.1 / 10
• Sweet & Fruity — 1.6 / 10
• Sour & Bright — 7.0 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.2 · Richness 4.7 · Salinity 4.4 · Allium 4.1 · Umami 4.1 · Earthy 2.6 · Funk & Ferment 2.2 · Heat 2.0 · Warm Spice 1.9 · Sweetness 1.5 · Nutty 1.4 · Bitterness 1.2 · Herbaceous 1.2

What's in it (15)

• boneless chicken — 454 g
• olive oil — 27 g
• chili powder — 10 g
• cumin — 5 g
• salt — 5 g
• garlic — 3 g
• limes — 130 g
• pinto beans — 425 g
• white onion — 55 g
• garlic — 6 g
• corn tortillas — 800 g
• vegetable oil — 218 g
• shredded romaine lettuce — 473 g
• cotija cheese — 57 g
• sour cream — 59 g

Time & effort: about 1 hr 3 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 191.9 kcal, 10.5 g protein, 4.5 g fat, 28.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Toss the chicken thighs in a medium bowl with 1 tablespoon of the olive oil, the chili powder, cumin, 1/2 teaspoon of the salt, and the garlic powder, along with the juice of 1 lime. Cover and let marinate at room temperature 20 minutes (or refrigerate up to 8 hours).
2. While the chicken marinates, warm 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds. Add the pinto beans with their liquid and bring to a simmer, then mash with a potato masher or fork until mostly smooth and thickened to a spreadable consistency, 5-6 minutes; season with the remaining 1/4 teaspoon salt and keep warm over low heat.
4. Heat a grill pan or outdoor grill to medium-high (about 450F). Lift the chicken from the marinade and grill until deeply charred and an instant-read thermometer reads 165F at the thickest point, 5-6 minutes per side. Transfer to a plate to rest 5 minutes, then slice thin.
5. While the chicken rests, pour the remaining 1 cup vegetable oil into a large skillet and heat over medium-high heat until it reads 350F on a thermometer. Fry the tortillas one at a time until golden and crisp, 45-60 seconds per side, then transfer to a paper-towel-lined plate and season immediately with a pinch of salt.
6. Squeeze the juice of the remaining lime into the sour cream and stir until thin enough to drizzle.
7. Spread a generous layer of the warm refried beans over each crisp tostada, then top with the sliced chicken, shredded lettuce, and cotija.
8. Drizzle with the lime sour cream and serve immediately, while the tostadas are still crisp.

Dishes with a similar flavor shape

• Salade Mechouia — Tunisian
• Grilled Turkey Burgers with Avocado — American
• White Chicken Chili with Green Chiles — American
• Grilled Lamb Kebabs with Tzatziki — Greek
• Chicken Shawarma Meal Prep Bowls — Middle Eastern

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.