Chipotle Chicken and bean tostadas with taquera salsa
¡Share your recipe with us!
Boil the chicken until fully cooked, allow it to cool and shred. Set aside.
Add two tablespoons of oil to a frying pan and cook the onion and garlic until fragrant. Add the tomato and chipotle and cook for five more minutes.
Incorporate the chicken and cook covered for 8-10 minutes. Stir often.
Taste and season with salt and pepper.
Spread a layer of refried beans into each tostada and top with 2-3 tablespoons of chicken stew.
Serve and garnish with shredded lettuce, fresh cheese, drizzled sour cream and salsa taquera.