Filipino Adobo Tostadas with Pickled Onions: Savory, Tangy, and Crunchy

Introduction

Filipino Adobo Tostadas with Pickled Onions bring the rich, savory flavors of classic Filipino adobo to a crisp, crunchy tostada base. Tender, marinated chicken or pork coated in a soy-vinegar-adobo sauce pairs perfectly with tangy, quick-pickled red onions, creating a balance of savory, tangy, and crunchy textures.

Perfect for weekend lunches, casual dinners, or party appetizers, these tostadas elevate traditional adobo into a handheld, flavorful delight. Each bite offers a fusion of Filipino comfort food with the fun, fresh approach of Mexican-inspired tostadas.

Why This Recipe Is Special

Filipino adobo is known for its rich, umami-packed sauce, usually made with vinegar, soy, garlic, and bay leaves. By serving it on crispy tostadas with pickled onions, the dish becomes light, fresh, and visually appealing, making it ideal for entertaining or casual family meals.

The recipe is versatile—use chicken, pork, or even tofu for a vegetarian-friendly version. Quick pickled onions add brightness and acidity, balancing the richness of the adobo.

Why You’ll Love This Recipe

Tender, flavorful adobo chicken or pork
Crispy tostadas for contrast
Tangy pickled onions for freshness
Quick and easy to prepare
Versatile protein options for customization

Ingredients and Tools

Ingredients

For the Adobo:

1 lb (450 g) chicken thighs or pork shoulder, cut into bite-sized pieces
½ cup (120 ml) soy sauce
¼ cup (60 ml) vinegar (white or apple cider)
1 tbsp olive oil
3 cloves garlic, minced
1 bay leaf
½ tsp black pepper
1 tsp brown sugar (optional, for a touch of sweetness)
¼ cup water

For the Pickled Onions:

1 small red onion, thinly sliced
2 tbsp vinegar
1 tsp sugar
Pinch of salt
1–2 tsp water (if needed)

For the Tostadas:

6–8 small corn tortillas
Olive oil for brushing

Optional Toppings:

Fresh cilantro
Sliced jalapeños
Lime wedges

Tools You Will Need

Medium skillet or sauté pan
Mixing bowls
Whisk or fork for pickling
Baking sheet or skillet for tostadas
Knife and cutting board

Pro Ingredient Notes

Chicken thighs stay moist and flavorful, but pork works well for a richer taste.
Vinegar balances the savory soy sauce and enhances the tangy flavor.
Quick-pickled onions add crunch and brightness to every bite.

Step-by-Step Instructions

Step 1: Marinate the Protein

Combine chicken or pork with soy sauce, vinegar, garlic, bay leaf, black pepper, and brown sugar (if using). Let marinate for at least 30 minutes; up to 2 hours for deeper flavor.

Step 2: Cook the Adobo

Heat olive oil in a skillet over medium heat. Add marinated protein along with marinade and ¼ cup water. Simmer gently for 20–25 minutes until meat is tender and sauce has thickened slightly. Remove bay leaf before serving.

Tip: Adjust cooking time depending on the protein; pork may need a few extra minutes to become tender.

Step 3: Prepare Pickled Onions

In a small bowl, combine thinly sliced red onions, vinegar, sugar, salt, and a splash of water if needed. Toss well and let sit for at least 10 minutes. The onions will soften slightly and develop tangy flavor.

Step 4: Crisp the Tostadas

Preheat oven to 375°F (190°C) or heat a skillet over medium heat. Brush tortillas lightly with olive oil and bake or fry until crispy, about 5–7 minutes in the oven or 1–2 minutes per side in a skillet.

Step 5: Assemble the Tostadas

Place adobo chicken or pork on each tostada. Top with pickled onions, fresh cilantro, sliced jalapeños, and a squeeze of lime. Serve immediately while crispy.

Serving Idea: Serve as a main course with a side of rice or enjoy as a fun appetizer for gatherings.

Tips for Best Results

Marinate the protein for at least 30 minutes for deeper flavor.
Crisp tortillas just before serving to maintain crunch.
Pickled onions can be made ahead of time and stored in the refrigerator for extra convenience.
Adjust soy sauce or vinegar to taste for balance.
Garnish with fresh herbs and lime to brighten the dish.

Common Mistakes and How to Fix Them

Protein dry or tough: Avoid overcooking; use thighs or marinate longer for tenderness.
Tostadas soggy: Assemble just before serving to keep tortillas crisp.
Pickled onions too strong: Rinse lightly with water or soak for a few minutes to mellow flavor.
Flavor too salty: Dilute marinade with a splash of water or adjust soy sauce.

Easy Variations and Customizations

Vegetarian Option

Use tofu or tempeh instead of chicken or pork; cook with the same adobo sauce for flavor.

Spicy Twist

Add sliced fresh chilies or a drizzle of sriracha for heat.

Cheesy Version

Top with crumbled queso fresco or grated cheese for a fusion touch.

Extra Crunch

Add roasted chickpeas or crushed tortilla chips on top for texture contrast.

Rice Bowl Variation

Serve adobo protein and pickled onions over rice instead of tostadas for a hearty meal.

Serving and Presentation Ideas

Arrange tostadas on a large platter and garnish with fresh cilantro, lime wedges, and sliced jalapeños. Serve with a side of beans, rice, or a light salad to complete the meal.

Make-Ahead and Storage Tips

Marinate protein up to 2 hours ahead of time.
Cooked adobo can be stored in the refrigerator for up to 3 days; reheat gently.
Pickled onions can be prepared ahead and stored for up to a week.
Tostadas are best crisped just before serving; store separately until ready to serve.

Frequently Asked Questions

Can I use boneless chicken breasts?

Yes, but thighs remain juicier. Adjust cooking time to avoid drying out.

Can I make this vegetarian?

Yes, use tofu or tempeh instead of meat and keep all other flavors the same.

Can I prepare the pickled onions ahead of time?

Yes, they taste even better after sitting for a few hours in the refrigerator.

Can I make these for a party?

Absolutely. Prepare protein and toppings ahead, crisp tortillas just before serving, and assemble on the spot for freshness.

Conclusion

Filipino Adobo Tostadas with Pickled Onions combine tender, savory adobo with tangy, crunchy pickled onions and crispy tostadas for a handheld, flavorful dish. With detailed instructions, tips for perfect texture, and versatile variations, this recipe elevates a classic Filipino favorite into a fun, approachable meal that’s perfect for lunch, dinner, or entertaining.