Plato principal
Chicken Tostadas in Salsa Verde
1 h 15 minPara 8Nutri-Score C€€
C
1 h 15 min
1 h 15 minChicken Tostadas in Salsa Verde
lo que necesita
Ingredientes
garlic (peeled, for blending with water)Frutas y verduras5 piezas
water (for blending with the garlic)Otro240 ml- water (for boiling the chicken)Otro3,8 litros
boneless chicken breast (about 2 lb)Carne900 g
bay leaves (whole)Especias2 piezas
whole black pepper (whole peppercorns)Especias1 g
white onion (small; half for the chicken broth, half for sautéing)Frutas y verduras1 pieza
salt (to taste)Especias8 g
tomatillos (husked and rinsed)Frutas y verduras450 g- serrano peppers (stems removed)Frutas y verduras2 piezas
- jalapeño (stem removed)Frutas y verduras1 pieza
- garlic (peeled, for the salsa)Frutas y verduras2 piezas
- white onion (small piece, for the salsa)Frutas y verduras1 pieza
- cilantro (small bunch, roughly chopped)Frutas y verduras15 g
- ground black pepper (ground)Especias1 g
cumin (ground)Especias1 g
chicken bouillon (1 tbsp for the salsa, plus 1/2 tbsp to adjust)Despensa15 g- tomatillo cooking water (reserved from boiling the tomatillos)Otro240 ml
- vegetable oil (for sautéing)Despensa15 ml
- tostadas (crisp fried corn tortillas)Panadería8 piezas
- beans (cooked, refried or mashed)Despensa240 g
- lettuce (shredded)Frutas y verduras100 g
- pickled red onions (drained)Despensa60 g
crema mexicana (for drizzling)Lácteos120 ml- queso cotija (crumbled (or queso fresco))Lácteos80 g
por ración
Nutrición
279kcal
- Carbohidratos
- 16 g
- Proteínas
- 27 g
- Grasas
- 12 g
lo que usará
Utensilios
Batidora de vaso
Olla
Cazo- Sartén honda
- Placa de cocina
Escurridor
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
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.
- Paso 4
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.
- Paso 5
Shred the chicken
- Remove the chicken from the pot and let it cool slightly.
- Shred it with two forks.
- Paso 6
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.
- Paso 7
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.
- Paso 8
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.