I love, love, love tostadas and this is one of my favorite meals to eat at least twice a week. I batch prep the chicken at the start of the week.
Refried beans – I fried SunVista pinto beans in some lard, added a Serrano and fat and stock from the chicken thighs. Mashed it up then added a pinch of salt.
For the chicken – I used bone in chicken thighs and added a chicken bouillon cube, a bay leaf, an onion and Serrano. Let it cook for roughly 35 minutes on the bone. Shredded it up, added it back to the stock then added homemade salsa verde and let it cook on low to absorb all the flavor.
by icandoallthethingsxo