Chicken Tinga Tostadas

Method4 steps · about 10 min

1. 1

   Step 1: Have the refried beans already warmed and the chicken tinga fully cooked and ready to serve hot. Wash and dry the lettuce, slice it thinly, and wash, pit, peel and slice the avocado. Keep the cheese and cream chilled until assembly.

   Uses Water for washing the lettuce and avocado, as needed

2. 2

   Step 2: Place all twelve ready corn tostadas on a large platter.

   Uses 12 ready corn tostadas, such as Guerrero or Mission

3. 3

   Step 3: Top each tostada with about 2 tbsp warmed refried beans and a couple of tablespoons of ready chicken tinga, taking them from the listed supplies. Divide the lettuce and avocado slices among the tostadas as desired. Add crumbled cheese (to taste) and cream (to taste) to taste from their separate ½-cup supplies. Keep any clean unused filling and cold toppings refrigerated.

   Uses All twelve ready tostadas · Refried beans for topping from the 1½-cup supply · Ready chicken tinga for topping from the 3-cup supply · Lettuce for topping from the 1-cup supply · Avocado slices from the one prepared avocado · Crumbled cheese to taste from the ½-cup supply · Cream to taste from the ½-cup supply

4. 4

   Step 4: Serve the twelve tostadas promptly, with optional ready salsa on the side for everyone to add to taste.

   Uses All twelve assembled tostadas, separate from unused toppings · Salsa of your choice (such as salsa verde, optional)