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Ingredients
-
200
g panela cheese (Mexican fresh cheese), cut into pieces
or 200 g feta cheese, cut into pieces - 300 g onions, halved
- 300 g tomatoes, cut into pieces
- 30 g oil
-
2
heaping tsp homemade chicken stock paste
or 2 stock cubes - 1000 g chicken breast, skinless, boneless, cut into pieces (3-4 cm)
-
30
g piloncillo, cut into pieces (see Tip)
or 30 g brown sugar - 30 - 80 g canned chipotle chillies (in adobo sauce)
- 2 dried bay leaves
-
18
Mexican tostadas
or 18 taco shells - 200 g sour cream
- Nutrition
- per 1 portion
- Calories
- 4834.8 kJ / 1155.5 kcal
- Protein
- 68.3 g
- Carbohydrates
- 125.3 g
- Fat
- 45.9 g
- Saturated fat
- 21.2 g
- Fiber
- 1.6 g
- Sodium
- 1853.8 mg
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