Hoofdgerecht
Chicken Tostadas in Salsa Verde
1 u 15 minVoor 8Nutri-Score C€€
C
1 u 15 min
1 u 15 minChicken Tostadas in Salsa Verde
wat je nodig hebt
Ingrediënten
garlic (peeled, for blending with water)Groente en fruit5 stukken
water (for blending with the garlic)Overig240 ml- water (for boiling the chicken)Overig3,8 liter
boneless chicken breast (about 2 lb)Vlees900 g
bay leaves (whole)Kruiden en specerijen2 stukken
whole black pepper (whole peppercorns)Kruiden en specerijen1 g
white onion (small; half for the chicken broth, half for sautéing)Groente en fruit1 stuk
salt (to taste)Kruiden en specerijen8 g
tomatillos (husked and rinsed)Groente en fruit450 g- serrano peppers (stems removed)Groente en fruit2 stukken
- jalapeño (stem removed)Groente en fruit1 stuk
- garlic (peeled, for the salsa)Groente en fruit2 stukken
- white onion (small piece, for the salsa)Groente en fruit1 stuk
- cilantro (small bunch, roughly chopped)Groente en fruit15 g
- ground black pepper (ground)Kruiden en specerijen1 g
cumin (ground)Kruiden en specerijen1 g
chicken bouillon (1 tbsp for the salsa, plus 1/2 tbsp to adjust)Voorraadkast15 g- tomatillo cooking water (reserved from boiling the tomatillos)Overig240 ml
- vegetable oil (for sautéing)Voorraadkast15 ml
- tostadas (crisp fried corn tortillas)Bakkerij8 stukken
- beans (cooked, refried or mashed)Voorraadkast240 g
- lettuce (shredded)Groente en fruit100 g
- pickled red onions (drained)Voorraadkast60 g
crema mexicana (for drizzling)Zuivel120 ml- queso cotija (crumbled (or queso fresco))Zuivel80 g
per portie
Voedingswaarden
279kcal
- Koolhydraten
- 16 g
- Eiwitten
- 27 g
- Vetten
- 12 g
wat je gebruikt
Keukengerei
Blender
Soeppan
Steelpan- Hapjespan
- Kookplaat
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Shred the chicken
- Remove the chicken from the pot and let it cool slightly.
- Shred it with two forks.
- Stap 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.
- Stap 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.
- Stap 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.