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Ingredients
-
200
g de fromage panela, coupé en morceaux
or 200 g de feta, coupée en morceaux - 300 g d'oignons, coupés en quartiers
- 30 g d'huile végétale
- 280 g de tomates, coupées en quartiers
-
2
c. à thé bombées de fond de volaille en pâte maison
or 2 cubes de bouillon de poulet - 1050 g de filets de poulet, sans la peau, coupés en morceaux (2.5 cm-4 cm)
-
30
g de cassonade
or 30 g de panela, coupée en morceaux (voir Conseil) - 30 - 85 g de piments chipotle, en conserve (en sauce adobo)
- 2 feuilles de laurier déshydratées
- 18 tostadas au maïs
- 250 g de crème sure, pour servir
- Nutrition
- per 1 portion
- Calories
- 4941.8 kJ / 1181.1 kcal
- Protein
- 70.3 g
- Carbohydrates
- 125.4 g
- Fat
- 47.8 g
- Saturated fat
- 22.2 g
- Fiber
- 1.6 g
- Sodium
- 1866.2 mg
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