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Ingredients
-
200
g panela cheese (Mexican fresh cheese), in pieces
or 200 g feta cheese, in pieces - 300 g onions, quartered
- 30 g vegetable oil
- 280 g tomatoes, quartered
-
2
heaping tsp homemade chicken stock paste
or 2 chicken stock cubes - 1050 g boneless, skinless chicken breast, in pieces (2½ cm-4 cm)
-
30
g brown sugar
or 30 g piloncillo, in pieces (see Tip) - 30 - 85 g canned chipotle chilies (in adobo sauce)
- 2 dried bay leaves
-
18
Mexican tostadas
or 18 taco shells - 250 g sour cream, to serve
- Nutrition
- per 1 portion
- Calories
- 2766 kJ / 661 kcal
- Protein
- 52 g
- Carbohydrates
- 39 g
- Fat
- 33 g
- Saturated fat
- 14 g
- Fiber
- 4 g
- Sodium
- 1261 mg
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