INGREDIENTS
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
Buy our products now
Chicken tostadas with molcajete salsa
STEPS:
PLATE PRESENTATION
- 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.
GALLERY
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
