Tostadas De Tinga Verde De Pollo

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

queso fresco

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar texture and tanginess at a lower cost.

In a pot, add 500 grams of boneless chicken breast, 1 teaspoon of salt, 1 onion, and 1 garlic clove with enough water and bring to a boil; let it cook for 30 minutes or until done.

Remove the chicken and let it cool; reserve the broth.

Shred the cooled chicken and set aside.

In a hot skillet, add 1 tablespoon of vegetable oil.

Add 400 grams of chopped tomatillos, 4 serrano chiles, and 2 garlic cloves; fry for 5-6 minutes until golden.

Transfer the mixture to a blender with 2 roasted and peeled poblano chiles, a pinch of cumin, 1 teaspoon of salt, a handful of cilantro, and 1 cup of reserved chicken broth; blend until smooth.

In a heated saucepan over medium heat, add 1 tablespoon of vegetable oil and 300 grams of sliced white onion and 1 bay leaf; fry for 1 minute.

Add the shredded chicken and the blended sauce; mix well and add 1/2 cup more broth or to taste; cook for 5-6 minutes and adjust salt as needed.

Prepare tostadas by adding sour cream, the chicken tinga mixture, and shredded lettuce, topped with crumbled queso fresco.

Cooking Techniques

Equipment Needed

Spice Level: