Tostadas de la Siberia Recipe

Tostadas de la Siberia

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.

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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

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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.

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Tostadas de la Siberia

Cuisine: Mexican

Servings: 6

Author: Mely Martinez - México in my kitchen

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

1. 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.
2. 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!
3. 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.

Recipe 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.

Tostadas de la Siberia

Provecho!

Mely Martínez

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