Monterrey, NL, an industrial city with a very dynamic way of life, is the third-largest city in Mexico. We lived there for 6 years and enjoyed its culture, gastronomy, and many natural attractions.
Monterrey is known as the “city of the mountains”, as it sits next to the Sierra Madre Mountain Range. Its gastronomy includes a large selection of dishes based on beef and pork, and the people in this city love grilling all year around.
Tostadas de la Siberia
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This is a very popular dish sold at a chain of restaurants called Tostadas de la Siberia, in the city of Monterrey. You can also find them in other restaurants sold as “La Siberia-Style Tostadas”.
While living there, I wasn’t really impressed by the taste of this Tostadas de la Siberia. I found that it lacked a bit of seasoning since the way they’re originally prepared doesn’t use any spices. The original recipe uses chicken (very finely shredded in a machine), mashed avocado mixed with diced tomatoes (still unripe) and a large dollop of cream. All this is served between two huge thick corn tostadas and pickled jalapenos and carrots to the side. If you want, you can also order a cup of chicken broth as a side dish.
At home, I created my own Tostadas de la Siberia version with some spices added to give it some flavor, I hope you like it!
How to make Tostadas de la Siberia
INSTRUCTIONS:
- Heat the oil in a medium-size frying pan at medium-high heat. Once hot, add the chicken and season with the garlic, onion, and black pepper. Add 1/3 cup of chicken broth and stir to sauté the chicken. Cook for about 5 minutes to allow the flavors to blend and the chicken to warm up. (Please check the ingredients list below)
- Spread about 2 ½ tablespoons of guacamole over a corn tostada, then top with 1/3 cup of shredded chicken and a dollop of cream. Cover with another tostada. Repeat the process with the rest of the ingredients. Serve with a side of pickled carrots and jalapeño peppers. Enjoy!
In case you’re wondering how you’re supposed to eat this type of tostadas, well, some people cut the top corn tostada in pieces and use it as a little scoop, or top some of the bottom tostada’s ingredients on it. 
Tostadas de la Siberia
Ingredients
- 1 tablespoon vegetable oil
- 2 cups of chicken breast cooked and shredded (about 9 oz.)
- Salt to season
- ¼ tsp. ground black pepper
- 1/3 tsp. onion powder
- 1/3 tsp. garlic powder
- 1/3- cup chicken broth
- 12 medium size corn tostadas
- 1- cup creamy guacamole*
- 6 tablespoons Mexican cream
TO SERVE:
- Pickled carrots and jalapeños
Instructions
- Heat the oil in a medium-size frying pan over medium-high heat. Once hot, add the chicken and season with the garlic, onion, and black pepper. Add 1/3 cup of chicken broth and stir to sauté the chicken. Cook for about 5 minutes to allow the flavors to blend and the chicken to warm up.
- Spread about 2 ½ tablespoons of guacamole over a corn tostada, then top with 1/3 cup of shredded chicken and a dollop of cream. Cover with another tostada. Repeat the process with the rest of the ingredients. Serve with a side of pickled carrots and jalapeño peppers. Enjoy!
- In case you’re wondering how you’re supposed to eat this type of tostadas, well, some people cut the top corn tostada in pieces and use it as a little scoop, or top some of the bottom tostada’s ingredients on it.
Notes
- For the Guacamole, I used the recipe in the picture, but you can also use 1-1/2 avocado mashed with a few drops of lime juice and salt. But using the creamy avocado recipe is way flavorful.
- If you want an extra crispy corn tostada, slightly fry the store-bought tostada in a very hot frying pan with oil for a few seconds and drain. Some restaurants use this method to serve a crispy and warm tostada.
Nutrition
Tostadas de la Siberia
Provecho!
Mely Martínez
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More recipes:
Tostadas de Pata de Res
Yucatan Fried Beans
Black Bean Tostadas
I just want to say I love all the recipes. It reminds me of my mothers cooking. She was born in Jalisco so I am familiar with all the dishes you make. I love cooking. You make them simple to read and understand. I too use knorr with all my dishes. Thank you.
Hello Gera,
Thank you for your lovely email. You sure put a smile on my face. Enjoy and provecho!
This sounds great Mely! I love the story too! I'm pretty sure if they eat tostadas in Siberia, they would want them to be these. 🙂
Made this past week and this Recipe was Very Good,,i copy all your recipes so that i may enjoy variety,,plus my Wife & Mom thought the taste were Great..thxs again for a great recipe and all your recipes..
Mely, muchas gracias por su blog, impresionante…, si bien es cierta su receta hasta en lo mas mínimo, quisiera por favor la de los tacos pues tiene su truco y no se cual es.
Saludos desde Canarias y felicidades por su blog
Hola José,
A cuáles tacos te refieres?
A los tacos tipo siberiano, (no a sus tostadas, que tu la explicas muy bien) la pregunta concreta es "yo puedo usar tortillas secadas al sol previamente pasados ambos lados por aceite para los tacos también?"
I am an avid follower of your recipes and repost them often. However, I would like to make a suggestion, basedon science, regarding the use of vegetable oils. Doctors have agreed that it is not a good, healthy oil to use. Along with canola, corn oils and shortening they all contribute to unhealthy nutrition. I know some are not going to go all out to get some of these but avocado, pecan and true olive oils are best. Avocado and pecan are best for frying because they can take the higher temperatures. Grassfed lard and Ghee (clarified butter) offer the same. Personally, I use them all in your recipes and I’ve never been so impressed with my ability to prepare Mexican dishes so well.
Wishing you a very awesome New Year.