Serves 1
Directions
- 1Boil tomatillos and serrano peppers.
- 2Once cooked, add the tomatillos, serrano peppers, and chicken bouillon to a blender.
- 3Blend until smooth.
- 4Boil chicken breast with half an onion, bay leaves, and chicken bouillon.
- 5Shred the cooked chicken.
- 6Boil Roma tomatoes.
- 7Add cooked Roma tomatoes, chipotle peppers in adobo, garlic powder, and oregano to a blender.
- 8Blend until smooth.
- 9Heat avocado oil in a skillet and sauté sliced onions.
- 10Add shredded chicken to the skillet with the sautéed onions.
- 11Pour the blended chipotle sauce over the chicken and onions.
- 12Mix well and cook until the sauce has thickened and coated the chicken.
- 13Spread refried beans on a tostada shell.
- 14Top with tinga de pollo.
- 15Add shredded lettuce, cotija cheese, and crema.
- 16Drizzle with the blended tomatillo and serrano pepper sauce.
Ingredients
- tomatillos
- serrano peppers
- 4 chicken breast
- 1 onion
- bay leaves
- chicken bouillon
- 2 Roma tomatoes
- chipotle peppers in adobo
- garlic powder
- oregano
- salt
- avocado oil
- shredded lettuce
- cotija cheese
- crema
- refried beans
- tostada shells
Equipment
potblenderskilletwooden spoon
Tips
- This is a quick, cheap, and easy meal.
- You can find more meals like this on elizabethsalazarcooks.com
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