How to Make Tostadas de Tinga Verde

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green chilies

Green tomatoes can mimic the tartness of tomatillos.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell pepper offers a milder flavor at a lower price.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories.

Put 2 1/2 lb chicken breast with bone in a pot and cover with water until completely submerged.

Add 4 garlic cloves, 1/2 small white onion, salt, and black pepper to the pot.

Cover the pot and let the chicken cook for about 1 hour.

In a separate pan, heat 2 tbsp of vegetable oil until hot.

Add 10 tomatillos, 1 garlic loaf, and 2 jalapeños to the pan; move them around until cooked on all sides.

Remove the cooked vegetables from the pan and add them to a blender along with a small bunch of cilantro and 2 tsp chicken bouillon; blend until smooth.

Shred 1/2 head of lettuce and slice the remaining half of the onion.

Check the chicken after 40 minutes; if almost ready, continue cooking for another 20 minutes.

Once the chicken is cooked, remove it from the pot and shred it.

In the same pan used for the tomatillos, add the sliced onion and fry for a little bit.

Add the shredded chicken to the pan and mix well with the onion.

After about 3 minutes of frying, add the blended salsa mixture to the pan.

Pour in some of the chicken broth to help mix in the sauce; check for salt and chicken bouillon to taste.

Lower the heat and let it cook for about 5 minutes until ready.

Prepare the tostadas by adding sour cream on top, spreading it around as desired.

Add shredded lettuce and top with queso fresco.

Cooking Techniques

Equipment Needed

Spice Level: