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Playing How to Make Easy Rotisserie Chicken Tostadas |  Chef Rick Martinez

Chef Rick Martinez makes easy rotisserie chicken tostadas served with refried beans, queso fresco, cilantro, onions + lime.  

Rick, a James Beard-nominated cooking show host and acclaimed food writer, explains that dried chiles are a quintessential ingredient in Mexican cuisine. Lots of people use chile powder or store-bought paste, and they are convenient, but dried chiles are how you get the real flavor of Mexico. The guajillo, which is the key to this dish, is a good "starter" chile: it's very mild and easy to use. You just stem it and take the seeds out.  

You can serve the tostadas with Rach's Refried Beans or your favorite version.


  • ½ medium white onion, chopped
  • 4 large guajillo chiles, stemmed and seeded
  • One 15-ounce can diced fire-roasted tomatoes
  • 4 cloves garlic
  • 1 teaspoon dried oregano, preferably Mexican
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 1 tablespoon plus 1 ½ teaspoons kosher salt
  • 1 rotisserie chicken
To Serve:
  • Refried beans
  • Tostadas
  • Crumbled queso fresco
  • Chopped cilantro
  • Chopped white onion
  • Lime wedges


Serves: 4 to 6


In a large skillet, bring the onions, chiles, tomatoes, garlic, oregano, coriander, cumin, peppercorns, salt and ½ cup water to a boil over medium-high heat. Reduce to a simmer, cover and cook on medium-low until the chiles and onions are very tender, about 20 minutes. 

Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth. Set the sauce aside.  

Remove the skin from the chicken and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and transfer to a medium bowl. Pour the sauce over the chicken and toss to coat. Season with salt, if necessary.  

To serve, spread refried beans over a tostada, then top with chicken and desired toppings.