Preheat oven to 425 °. Use a 12 cup standard muffin pan.
With a 5" round cutter, cut 3-4 rounds from the tortillas
Place a ¼ tsp. of olive oil in the bottom of each muffin-pan cup. Press the tortilla into the cup. Bake the tortillas for 5-7 minutes until golden brown
Place the shredded chicken a bowl and mix with 2 tablespoons of salsa.
Mix the refried beans, with 2 tablespoons of salsa, cumin, and garlic powder.
Assembling the Taco Cups
Place 1 heaping teaspoon of the refried bean filling in the bottom of each taco shell. Next place 1 tablespoon of shredded chicken and top with Cotija cheese crumbles.
Bake the taco cups for 10 minutes or until the cheese has melted.
Garnishing the Taco Cups
Top each taco cup with sour cream, salsa, guacamole, and cilantro.
Poaching Chicken for Shredding
In a large pot place the chicken in the bottom and season with cumin, salt and pepper.
Cover the chicken with 1" of water
Put the pot on the stove and bring to a gentle boil. Next, turn the heat down so the water comes to a simmer and cook for 10-12 minutes. The temperature should register 165°
When done remove the chicken to a plate to cool slightly. Shred the chicken by using two forks to pull the meat apart. If the shreds are too long for your recipe you can dice the chicken.
Leftover rotisserie chicken works well for the shredded chicken.This recipe is easily adaptable to using shredded beef, carnitas, or seasoned hamburger.The toppings and seasonings can be adjusted to your liking.