Spicy Chicken Tostadas


  • 6-8 boneless, skinless, chicken breasts
  • 2-12oz jars Amalia's Cocina Chili Colorado Sauce
  • 1 cup olive oil
  • 12 corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 cup tomato, diced
  • 1 cup guacamole
  • 1 cup sour cream
  • Paper towels

In large crock pot, add roast. Pour Amalia’s Cocina Chili Colorado sauce over meat. Set on low for at least 8 hours or high for at least 6 hours. The longer you cook the meat, the more tender and easier it is to shred. You cannot over cook the meat! Leaving meat in crock pot, shred using two forks and leave in warm sauce. While meat is cooking assemble coleslaw: In large bowl combine the salad mix with red onion, and green onions. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with the celery seed, hot sauce, salt, and black pepper. Chill for at least 2 hours in the refrigerator before serving.

To assemble a pulled pork sandwich:
Place desired amount of meat on toasted bun. Scoop one cup of slaw on top of meat. Drizzle leftover, warm sauce from crock pot onto slaw and top with other half of bun. Enjoy!

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