Chicken Tostadas

Ingredients 

• 2 boneless skinless chicken breasts
• 2 boneless skinless chicken thighs
• 1 8 oz bottle beer
• 1 tbsp brown sugar
• 1 Tbsp fresh lime juice
• 3 large cloves fresh garlic, chopped
• 1 tbsp diced jalapeno pepper
• 1 cup fresh chopped cilantro
• 1 Tbsp chili powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tin niblets corn, drained
• 1 tin re-fried beans
• Your favorite toppings... shredded cheese, sour cream, salsa, lettuce, tomatoes, green onion, avocado etc

Directions

1. Begin by placing the chicken in a crockpot that's been treated with cooking spray or olive oil. 
2. In a medium bowl, combine the beer, brown sugar, spices, and herbs and pour over the chicken.
3. Cook on the low setting for 6 - 8 hours. 
4. When the chicken can be easily shredded with a fork, shred in the broth and add the niblets corn. 
5. Remove to a bowl using a slotted spoon or colander, discard the extra broth or use as a soup base.
6. Brush 8 flour or corn tortilla shells on both sides with vegetable oil, place on baking sheets, and bake in a 400 degree oven for 3-5 minutes on one side until crispy, and 2-3 minutes on the other side.
7. To build the tostadas spread with a layer of re-fried beans and then top with generous amounts of the shredded chicken followed by shredded cheese, salsa, sour cream, lettuce, tomatoes, more cilantro, avocado - really the skies the limit - whatever you like - and then there's nothing to do but enjoy.