Tinga Verde De Pollo

Serves 1
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Directions

  1. 1Add chicken breast to a pan with water.
  2. 2Add chicken breast to a pan with water.
  3. 3Add chicken breast to a pan with water.
  4. 4Add a piece of onion, salt, and bay leaves to the chicken.
  5. 5Add a piece of onion, salt, and bay leaves to the chicken.
  6. 6Add a piece of onion, salt, and bay leaves to the chicken.
  7. 7Cook the chicken.
  8. 8Cook the chicken.
  9. 9Cook the chicken.
  10. 10In another pan, add oil and then the tomatillos, jalape o peppers, onion, and garlic clove.
  11. 11In another pan, add oil and then the tomatillos, jalape o peppers, onion, and garlic clove.
  12. 12In another pan, add oil and then the tomatillos, jalape o peppers, onion, and garlic clove.
  13. 13Stir and cook until roasted.
  14. 14Stir and cook until roasted.
  15. 15Stir and cook until roasted.
  16. 16Transfer the roasted vegetables to a blender.
  17. 17Transfer the roasted vegetables to a blender.
  18. 18Transfer the roasted vegetables to a blender.
  19. 19Add one poblano pepper, cilantro, one tablespoon of chicken bouillon, and two cups of chicken broth to the blender.
  20. 20Add one poblano pepper, cilantro, one tablespoon of chicken bouillon, and two cups of chicken broth to the blender.
  21. 21Add one poblano pepper, cilantro, one tablespoon of chicken bouillon, and two cups of chicken broth to the blender.
  22. 22Blend until smooth.
  23. 23Blend until smooth.
  24. 24Blend until smooth.
  25. 25In a pan, add oil and half an onion, thinly sliced.
  26. 26In a pan, add oil and half an onion, thinly sliced.
  27. 27In a pan, add oil and half an onion, thinly sliced.
  28. 28Cook the onion until soft.
  29. 29Cook the onion until soft.
  30. 30Cook the onion until soft.
  31. 31Add the shredded chicken to the pan with the onion.
  32. 32Add the shredded chicken to the pan with the onion.
  33. 33Add the shredded chicken to the pan with the onion.
  34. 34Pour the blended green sauce over the chicken and onion.
  35. 35Pour the blended green sauce over the chicken and onion.
  36. 36Pour the blended green sauce over the chicken and onion.
  37. 37Mix well and cook until it starts to boil.
  38. 38Mix well and cook until it starts to boil.
  39. 39Mix well and cook until it starts to boil.
  40. 40Prepare a tostada by spreading cream on it.
  41. 41Prepare a tostada by spreading cream on it.
  42. 42Prepare a tostada by spreading cream on it.
  43. 43Add the tinga verde de pollo mixture on top of the cream.
  44. 44Add the tinga verde de pollo mixture on top of the cream.
  45. 45Add the tinga verde de pollo mixture on top of the cream.
  46. 46Garnish with shredded lettuce.
  47. 47Garnish with shredded lettuce.
  48. 48Garnish with shredded lettuce.
  49. 49Add fresh cheese and avocado slices.
  50. 50Add fresh cheese and avocado slices.
  51. 51Add fresh cheese and avocado slices.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • 1 piece of onion
  • 1 piece of onion
  • 1 piece of onion
  • salt
  • salt
  • salt
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 8 tomatillos
  • 8 tomatillos
  • 8 tomatillos
  • 2 jalape o peppers
  • 2 jalape o peppers
  • 2 jalape o peppers
  • 1 piece of onion
  • 1 piece of onion
  • 1 piece of onion
  • 1 clove of garlic
  • 1 clove of garlic
  • 1 clove of garlic
  • 1 poblano pepper
  • 1 poblano pepper
  • 1 poblano pepper
  • cilantro
  • cilantro
  • cilantro
  • 1 tbs chicken bouillon
  • 1 tbs chicken bouillon
  • 1 tbs chicken bouillon
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • shredded chicken
  • shredded chicken
  • shredded chicken
  • tostadas
  • tostadas
  • tostadas
  • cream
  • cream
  • cream
  • lettuce
  • lettuce
  • lettuce
  • avocado
  • avocado
  • avocado
  • fresh cheese
  • fresh cheese
  • fresh cheese

Equipment

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