Shredded Chicken Tostadas

  • Yield: servings


1package crunchy tostada shells
1/4cup queso fresco
2tablespoons chopped cilantro
1 lime, cut in wedges
Green Tobasco sauce
2tablespoons olive oil
1small white onion, chopped
2cloves garlic, minced
1pound boneless, skinless, chicken thighs
1can pinto beans, drained
1can white beans, drained
1 jar salsa verde
2cups chicken stock
1/2teaspoon salt
1/4teaspoon pepper
1/4 head red cabbage, shredded
1/4cup shredded carrots
2tablespoons white wine vinegar
1tablespoon sugar
Salt and Pepper
1tablespoon chopped cilantro
Juice of 1 lime


In a large pot, heat oil on high and brown chicken thighs about 2 minutes on each side. Remove from pot and reduce heat to medium. Add onion and cook until translucent. Add garlic and cook additional minute. Replace chicken and add pinto beans, white beans, salsa verde and chicken stock. Season with salt and pepper and reduce heat to low. Simmer 45 minutes on low until chicken shreds. With two forks, remove chicken thighs and shred meat. Return shredded meat to pot.

In another bowl, combine white wine vinegar, sugar, cilantro, salt, pepper and lime juice. Add shredded cabbage and carrots and toss to coat.

Assemble tostadas by placing chicken and bean mixture on the cruncy shell. Top with slaw, queso fresco, chopped cilantro and two dashes of green tobasco. Serve with a lime wedge to be squeezed on last minute.