Chicken Tostadas

The Darling Bakers are celebrating Cinco de Mayo today. I made a simple meal of chicken tostadas and margaritas. Sooo good. I wanted to decorate the table to coincide with the theme, but I've somehow lost my maracas and sombrero!! I settled for something a bit more simplistic:

I liked the little serape 'coaster' and glitzed up the plate with the striped napkin and beaded napkin ring. Um... ole?

I made frozen margaritas. Load the blender up with crushed ice, add a 6-ounce can of frozen limeade, 6 ounces of tequila, and 2 ounces of Triple Sec. Blitz away. I salted the rim of the glass, more for the photo. I don't generally care for 'ritas with salt.

To make the tostadas, I poach a chicken breast. Once it's cooked and cooled, I chop it up into bite-sized pieces and season with lots of ground cumin. I fry a corn tortilla on both sides until it's crisp, then drain on paper towelling. Layer black beans (seasoned with lime juice), then the chicken, sprinkle shredded monterey jack over the hot chicken, then shredded lettuce, salsa verde and minced red onion. A little salt and you're good to go!