Serves 1
Directions
- 1Add chicken breast to a pan with water.
- 2Add a piece of onion, salt, and bay leaves to the chicken.
- 3Cook the chicken.
- 4In another pan, add oil and then the tomatillos, jalape o peppers, onion, and garlic clove.
- 5Stir and cook until roasted.
- 6Transfer the roasted vegetables to a blender.
- 7Add one poblano pepper, cilantro, one tablespoon of chicken bouillon, and two cups of chicken broth to the blender.
- 8Blend until smooth.
- 9In a pan, add oil and half an onion, thinly sliced.
- 10Cook the onion until soft.
- 11Add the shredded chicken to the pan with the onion.
- 12Pour the blended green sauce over the chicken and onion.
- 13Mix well and cook until it starts to boil.
- 14Prepare a tostada by spreading cream on it.
- 15Add the tinga verde de pollo mixture on top of the cream.
- 16Garnish with shredded lettuce.
- 17Add fresh cheese and avocado slices.
Ingredients
- 1 chicken breast
- 1 piece of onion
- salt
- 2 bay leaves
- 8 tomatillos
- 2 jalape o peppers
- 1 piece of onion
- 1 clove of garlic
- 1 poblano pepper
- cilantro
- 1 tbs chicken bouillon
- 2 cups chicken broth
- 0.5 onion
- shredded chicken
- tostadas
- cream
- lettuce
- avocado
- fresh cheese
Equipment
panblenderspatulaplate
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