Tostadas de pollo asado que lo cambian todo

Ingredientes

• 8 corn tostada shells
• 1 large lime, juiced
• 3 tablespoons water or chicken broth, divided
• 2 large avocados, sliced or mashed
• 1 cup of your favorite salsa (e.g., pico de gallo)
• 1/2 cup crumbled cotija cheese
• Optional Toppings: shredded lettuce, sour cream or Mexican crema, pickled red onions, fresh cilantro, sliced jalapeños

Preparación

1. 1

   Preheat oven to 350°F (175°C). Place the shredded rotisserie chicken in a medium bowl. Sprinkle with half of the taco seasoning, the juice of half a lime, and 2 tablespoons of water or broth. Toss to combine and set aside.

2. 2

   In a small saucepan over medium heat, combine the rinsed black beans with the remaining taco seasoning and 1 tablespoon of water. Heat for 3-5 minutes, stirring occasionally, until warmed through. Gently mash some beans with a spoon for a creamier texture.

3. 3

   While the beans warm, arrange the tostada shells in a single layer on a baking sheet. Bake for 4-5 minutes until they are warm and extra crispy.

4. 4

   While other components are warming, prepare all your desired toppings: slice the avocado (toss with remaining lime juice to prevent browning), chop cilantro, shred lettuce, and slice jalapeños.

5. 5

   To assemble, spread a layer of warm black beans onto a crispy tostada shell. Top with a generous portion of the seasoned chicken, followed by salsa, shredded lettuce, avocado, crumbled cotija cheese, and any other desired toppings. Serve immediately for the best crunch.