Tostadas tipo siberia, one of my favorite meals I enjoyed every time I would visit my familia in Monterrey, Mexico. The dish is typically served on an oversized corn tortilla tostada. Finely shredded chicken, topped with a simple guacamole and Mexican crema, then topped with another tostada. The idea is that you mix and build two tostadas out of the one. The pickled jalapeños are must. Sometimes I like to add tomatoes into the mix. In the past, I have combined all of the ingredients a few hours before I served it. But to serve it in a more traditional way, you could keep all of the ingredients separate and let your guests build their own tostadas. Tasty as an appetizer with chips or stuffed into a fresh bolillo roll as a meal. A delicious Mexican version of chicken salad.
The Siberia restaurant was what you would refer to as a “hole in the wall”. My tia Esperanza(tia Pera) lived nearby, so whenever we would visit her there was a good chance we would take the short walk over to enjoy these oversized chicken tostadas. Just as you see them pictured, that is still how they are served to this day. Nothing fancy. Just simple, fresh ingredients. If you want to see how I put this recipe together step by step, visit my Instagram profile. It is featured on my highlights! Go and check it out! @lapinaenlacocina
Tostadas Tipo Siberia-Chicken Tostadas
If I had to pick one dish that reminded me of those trips to Monterrey with my parents year after year, these tostadas tipo siberia(chicken tostadas) would be it!
- 2 1/2 cups masa harina flour
- 1 teaspoon salt
- 1 3/4 cups warm water
You Will Also Need
- 4 cups chicken breast previously cooked and finely shredded
- 2 large avocados
- Juice of 2 key limes optional
- 12 oz can whole pickled jalapeños
- 2 cups of Mexican crema
- 2 roma tomatoes diced(optional)
- Salt and pepper to taste
- Cilantro for garnish optional
- 12 extra large corn tortillas
- Canola oil for frying
- Mix the masa harina and salt in a large bowl. Gradually mix in the warm water until masa dough forms. Roll 12 equal masa balls and flatten slightly. As you form them, keep them covered with plastic wrap on a plate. Let them sit for 20 minutes.
- After about 10-12 minutes, begin to preheat your comal or large griddle pan at medium heat. After 5 minutes, using a tortilla press that is lined with plastic, flatten the tortillas as thin as possible. My tortillas measured about 7 inches in diameter. The style of these tostadas calls for a big corn tortilla.
- Cook the tortillas for about 35-45 seconds per side. The tortillas should inflate slightly. if they don't, try turning up the heat on your cooking surface. Place cooked tortillas in a pot that is lined with a clean kitchen towel. Keep pot covered with the lid as you add the tortillas. The steam created will yield a softer tortilla.
- If you are going to prepare tostadas, leave the tortillas out. The more they dry out, the faster they will get crispy when fried. If you are going to serve as a soft taco(taco suave), leave covered in pot.
- Peel avocados. Remove the pits and transfer to a bowl. Pour in about 1/8 of a cup of the vinegar(brine) from pickled jalapeños. Add the juice of 1 lime, if using. Season to taste with salt and pepper and mash until smooth. Set aside. Set up all of your ingredients in separate serving bowls. Cover and reserve while you fry the corn tortillas.
- In a large saute pan, heat 1 cup of canola oil to medium heat. When oil is hot, fry the tortillas, one at a time, turning as needed, until crunchy. Drain on plate lined with a paper towels.
- To serve: You will simply top one tostada with a generous amount of avocado, shredded chicken and then crema. Serve with an extra tostada on top. Your guest can then garnish with any of the remaining ingredients like jalapeño, tomato, cilantro and lime. My favorite thing to do, is mix the avocado, chicken and crema and make two tostadas.
Notes. For a quick version, purchase a cooked rotisserie chicken and shred the meat. My mom would always orde hers as "tacos suaves", soft tacos, rolled. They would come filled with chicken, avocado and crema. And always with a pickled jalapeño on the side
Tacos suaves(soft tacos) is they way my Mom would order hers. The thick corn tortillas were delicious as a tostada or as a soft taco. In the past, I have tried adding my own touch to this recipe by adding extra ingredients. They were tasty, but I find myself coming back to the way I remember it, simple. I think it’s because we try to return to a place where we felt love and happiness. And yes, you can feel that with food. Especially when you share it with the ones you love. To prepare the tacos suaves, you simply flash fry the homemade corn tortilla for about 20 seconds per side in preheated oil. Transfer to a plate lined with paper towels and blot off excess oil before filling with chicken, guacamole and crema. Tortillas work best when freshly prepared.
But, don’t hesitate to make the recipe your own! Just get in the kitchen and mix it up, give it your special touch!