• 1 Whole rotisserie chicken
  • 16 oz Mexican chorizo, casings removed.
  • 2 cups shredded romaine lettuce.
  • 1 tablespoon olive oil
  • Salt and ground black pepper.
  • 8 store-bought tostadas
  • 1 cup refried beans.
  • 1 avocado, diced.
  • Mexican Crema, for drizzling
  • Queso fresco, crumbled.
  • Tatemada molcajete salsa


  1. Cook chorizo in a medium-sized skillet over medium heat, about 7-10 minutes. Remove chorizo with a slotted spoon and set aside, leaving grease in skillet.
  2. Cut the chicken breast and legs off the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
  3. To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with ½ cup shredded rotisserie chicken. top with 1 tablespoon of chorizo, lettuce, and avocado. Finish with drizzle crema, queso fresco and tatemada molcajete salsa.