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Chicken Tostadas in Salsa Verde
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Chicken Tostadas in Salsa Verde

1 h 15 minServes 8Nutri-Score C€€
from @lov.kari16 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • garlic (peeled, for blending with water)Produce5 pieces
  • water (for blending with the garlic)Other240 ml
  • water (for boiling the chicken)Other3.8 litres
  • boneless chicken breast (about 2 lb)Meat900 g
  • bay leaves (whole)Spices2 pieces
  • whole black pepper (whole peppercorns)Spices1 g
  • white onion (small; half for the chicken broth, half for sautéing)Produce1 piece
  • salt (to taste)Spices8 g
  • tomatillos (husked and rinsed)Produce450 g
  • serrano peppers (stems removed)Produce2 pieces
  • jalapeño (stem removed)Produce1 piece
  • garlic (peeled, for the salsa)Produce2 pieces
  • white onion (small piece, for the salsa)Produce1 piece
  • cilantro (small bunch, roughly chopped)Produce15 g
  • ground black pepper (ground)Spices1 g
  • cumin (ground)Spices1 g
  • chicken bouillon (1 tbsp for the salsa, plus 1/2 tbsp to adjust)Pantry15 g
  • tomatillo cooking water (reserved from boiling the tomatillos)Other240 ml
  • vegetable oil (for sautéing)Pantry15 ml
  • tostadas (crisp fried corn tortillas)Bakery8 pieces
  • beans (cooked, refried or mashed)Pantry240 g
  • lettuce (shredded)Produce100 g
  • pickled red onions (drained)Pantry60 g
  • crema mexicana (for drizzling)Dairy120 ml
  • queso cotija (crumbled (or queso fresco))Dairy80 g

per serving

Nutrition

279kcal

Carbs
16 g
Proteins
27 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Stockpot
  • Saucepan
  • Sauté pan
  • Stovetop
  • Colander

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Shred the chicken

    • Remove the chicken from the pot and let it cool slightly.
    • Shred it with two forks.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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