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Ingredients
-
200
g panela cheese (Mexican fresh cheese), cut in pieces
or 200 g feta cheese, cut in pieces - 300 g onions, cut in halves
- 500 g tomatoes, cut in pieces
- 30 g oil
-
2
stock cubes (each for 0.5 l)
or 2 heaped tsp stock paste, homemade - 1000 g chicken breast fillets, skinless, cut in pieces (3-4 cm)
-
30
g piloncillo, cut in pieces (see tip)
or 30 g brown sugar -
20 - 30
g chipotle chillies, preserved (see tip)
or 1 fresh chilli, deseeded, chopped - 2 dried bay leaves
-
18
Mexican tostadas
or 18 taco shells - 250 g sour cream
- Nutrition
- per 1 portion
- Calories
- 2417 kJ / 576 kcal
- Protein
- 50 g
- Carbohydrates
- 34 g
- Fat
- 26 g
- Fiber
- 1.9 g
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