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