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Chicken Tostadas in Salsa Verde
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Chicken Tostadas in Salsa Verde

1 h 15Pour 8Nutri-Score C€€
par @lov.kari16 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • garlic (peeled, for blending with water)Fruits et légumes5 morceaux
  • water (for blending with the garlic)Autres240 ml
  • water (for boiling the chicken)Autres3,8 litres
  • boneless chicken breast (about 2 lb)Viandes900 g
  • bay leaves (whole)Épices2 morceaux
  • whole black pepper (whole peppercorns)Épices1 g
  • white onion (small; half for the chicken broth, half for sautéing)Fruits et légumes1 morceau
  • salt (to taste)Épices8 g
  • tomatillos (husked and rinsed)Fruits et légumes450 g
  • serrano peppers (stems removed)Fruits et légumes2 morceaux
  • jalapeño (stem removed)Fruits et légumes1 morceau
  • garlic (peeled, for the salsa)Fruits et légumes2 morceaux
  • white onion (small piece, for the salsa)Fruits et légumes1 morceau
  • cilantro (small bunch, roughly chopped)Fruits et légumes15 g
  • ground black pepper (ground)Épices1 g
  • cumin (ground)Épices1 g
  • chicken bouillon (1 tbsp for the salsa, plus 1/2 tbsp to adjust)Épicerie15 g
  • tomatillo cooking water (reserved from boiling the tomatillos)Autres240 ml
  • vegetable oil (for sautéing)Épicerie15 ml
  • tostadas (crisp fried corn tortillas)Boulangerie8 morceaux
  • beans (cooked, refried or mashed)Épicerie240 g
  • lettuce (shredded)Fruits et légumes100 g
  • pickled red onions (drained)Épicerie60 g
  • crema mexicana (for drizzling)Produits laitiers120 ml
  • queso cotija (crumbled (or queso fresco))Produits laitiers80 g

par portion

Nutrition

279kcal

Glucides
16 g
Protéines
27 g
Lipides
12 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Blender
  • Marmite
  • Casserole
  • Sauteuse
  • Plaque de cuisson
  • Passoire

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  5. Shred the chicken

    • Remove the chicken from the pot and let it cool slightly.
    • Shred it with two forks.
    Étape 5

  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.
    Étape 6

  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.
    Étape 7

  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.
    Étape 8
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