For the Chicken Kabobs

  • 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

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Chicken tostadas with molcajete salsa



  • 1Cook 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.
  • 2Cut the chicken breast and legs off the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
  • 3To 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.