• 1/3 Lbs. boneless, skinless chicken breast
• 1/2 tsp. oregano
• 1 clove garlic
• 1 onion\cooked, minced
• 3/4 Lbs. red potatoes
• 1/2 tsp. salt (optional), or to taste
• 1 Lbs. chorizo
• 2 Tbs. olive oil
• 2 Tbs. olive oil
• 1 onion\cooked, minced
• 1/2 cup cilantro, chopped
• 1 cup radishes, sliced
• 12 small corn tostada shell
• 1/2 cup salsa
• 1/4 Lbs. Anejo enchilado cheese

Combine first 6 ingredients in a large pot. Cover with water and bring to a boil. Simmer 20-30 minutes, or until potatoes are tender and chicken is cooked throughout. While chicken and potatoes are cooking, heat a heavy nonstick skillet over medium-high heat. Fry chorizo according to package directions. Drain excess oil and set aside. When chicken is done, let cool. Remove skin and shred meat. Peel potatoes and cut into dice. Heat oil in same skillet over medium-high heat. Fry chicken until golden. Using a slotted spoon, remove meat. Add potatoes and saute until golden. Transfer potatoes to paper towels to drain. Divide chicken, potatoes, chorizo, onion, cilantro and radishes amongst tostada shells. Top with salsa and sprinkle with cheese.