Blend the garlic water

• Blend the garlic cloves with the water until smooth.
• This softens the chicken flavor; you can skip this step if you prefer.

Boil the chicken

• In a pot over medium heat with the water, add the garlic mixture and the chicken.
• Add the bay leaves, whole black pepper, half of the white onion and salt.
• Cover and cook until the chicken is tender and cooked through.

Boil the tomatillos and chiles

• In a pot with water, add the tomatillos, serrano peppers and jalapeño.
• Cook until the tomatillos change color.
• Reserve the cooking water and transfer the vegetables to the blender.

Blend the salsa verde

• Add the garlic, the piece of white onion, the cilantro, black pepper, cumin and chicken bouillon to the blender.
• Pour in the reserved tomatillo cooking water.
• Blend until smooth.

Shred the chicken

• Remove the chicken from the pot and let it cool slightly.
• Shred it with two forks.

Sauté the onion and chicken

• In a pan over medium heat with oil, sauté the remaining half onion.
• Add the shredded chicken and mix with the onion.

Cook the chicken in the salsa

• Pour in the blended salsa and mix well.
• Taste and adjust with salt or chicken bouillon.
• Cover and cook until the salsa darkens slightly and the chicken absorbs the flavor.

Assemble the tostadas

• Spread beans on each tostada.
• Add the chicken in salsa verde, then the lettuce and pickled red onions.
• Drizzle with crema mexicana and finish with crumbled queso cotija or queso fresco.