There's nothing stopping you.
, even! Who am I kidding? I'll probably just eat them with a spoon. And since I don't eat meat, I'll use a little olive oil in place of bacon to sauté the onion, and I'll add some smoked paprika to introduce the smokiness that cured pork would otherwise provide.
I know it's notGet the recipe:Here's everything you could possibly want in a tostada : shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese. Use skin-on, bone-in, chicken breasts—they’re juicier and more flavorful than their skinless, boneless counterparts—and if your taste skews mild, reduce the adobo sauce to 1 Tbsp. Leftovers keep best stored separately and assembled when you’re ready to eat.
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