Ingredients
Scale
- 3 tbsp. olive oil
- 1 shallot, diced
- 2 lbs. chicken thighs
- 1/2 c.water
- 1 tbsp. dark tequila
- 1.25 oz taco seasoning
- 4 tostada taco salad bowls
- 15 oz. can refried beans
- salt and pepper, to taste
- TOPPINGS
- shredded lettuce
- queso fresco cheese
- cheese sauce
- salsa
- guacamole
- sour cream
- taco sauce
- diced tomatoes
Instructions
- In a large skillet on medium heat, heat the olive oil. Add the scallion and cook for 2-3 minutes. Season the chicken thighs with salt and pepper front and back. Add each thigh to the pan and cook for 3 minutes on each side until golden brown. Remove from pan and place on cutting board. It’s okay if the chicken is not all the way cooked because it will return to the heat.
- Turn the heat down between low and medium and add the water and tequila to the bits that was left behind by the chicken. Stir and scrape the bits from the pan and allow to simmer for 3-5 minutes. Meanwhile, dice the chicken and set aside. Now, add the taco seasoning to the pan and stir so the seasoning completely dissolves. Return the diced chicken to the pan and stir so the seasoning coats the chicken. Allow to cook for 5-10 minutes.
- Heat the refried beans in a small sauce pan and warm the tostadas in the oven on warm heat.
- Layer the tostadas with beans being the bottom layer, chicken on top, and top off with the remainder of the toppings as desired.
