Easy Chorizo Tinga & Bean Tostadas
WHAT YOU NEED
- 1 - 9 ounce Cacique® Pork Chorizo tube
- 1 large white onion, sliced
- 4 Roma tomatoes, sliced
- 2 to 3 chipotle chiles in adobo, seeded and chopped
- 1 pound cooked rotisserie chicken or cooked chicken breast, shredded
- 15 Tostadas
- 3 to 4 cups refried beans
- Romaine lettuce, shredded
- 3 to 4 avocados
- 1 - 10 ounce Cacique® Queso Fresco, crumbled
- Fresh cilantro (optional)
HOW TO MAKE IT
- Add Cacique Pork Chorizo to a skillet over medium heat and cook for 6-8 minutes, stirring often to break apart. Add sliced onion and cook until soft. Add tomatoes and chipotle chiles, cover and let simmer for 10 minutes. Finally, incorporate the shredded cooked chicken. Mix well, cover and let it simmer for 5 more minutes.
- Warm up the refried beans. Spread a layer of refried beans on a corn tostada, then top with shredded lettuce, chorizo tinga, avocado, cilantro (optional) and top with fresh, buttery and delicious queso fresco. Enjoy!
