Ingredients
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3/4 cup salsa
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1 tablespoon cider vinegar
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1 small white onion, thinly sliced
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1 tablespoon vegetable oil
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1 whole rotisserie chicken, shredded (best to do this while the chicken is still warm)
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1/2 teaspoon salt
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24 tostadas
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2 fresh tomatoes, diced
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1 ripe avocado, diced
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mexican queso cheese, finely grated
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chopped fresh cilantro stem (to garnish)
Instructions
- Combine the salsa and vinegar in a bowl, stir and set aside.
- In a large skillet, heat the oil and cook the onions over medium heat until they begin to caramelize, 5-8 minutes.
- Add salsa mixture to skillet, simmer until well reduced, add chicken, stir, heat and then cool slightly; season with salt.
- Top each tostada with some chicken mixture, add avocado, tomato and cheese and sprinkle with cilantro.