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Ingredients
-
7
oz panela cheese (Mexican fresh cheese), cut into pieces
or 7 oz feta cheese, cut into pieces - 10 ½ oz onions, halved
- 16 oz tomatoes, cut into pieces
- 1 oz oil
-
2
heaping tsp stock paste, homemade
or 2 stock cubes - 36 oz boneless, skinless chicken breast, cut into pieces (1¼ in.-1½ in.)
-
1
oz piloncillo, cut into pieces (see tip)
or 1 oz brown sugar - 1 - 3 oz canned chipotle chilies (in adobo sauce)
- 2 dried bay leaves
-
18
Mexican tostadas
or 18 taco shells - 8 oz sour cream
- Nutrition
- per 1 portion
- Calories
- 2523 kJ / 603 kcal
- Protein
- 47 g
- Carbohydrates
- 47 g
- Fat
- 26 g
- Fiber
- 6 g
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