Directions

Cook the Chicken

1. In a pot, place the chicken breasts, halved onion, garlic cloves, bay leaf, chipotle pepper, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

Make the Sauce

1. In a non-stick pan or skillet, heat 2 tbsp of olive oil over medium heat. Add tomatillos, garlic cloves, serrano pepper, and jalapeños. Sauté until softened, about 5 minutes. Remove from heat and let cool slightly.

2. Transfer the sautéed ingredients to a blender. Add cilantro, chicken bouillon, and chicken broth. Blend until it reaches a uniform, pourable consistency. Taste the sauce and adjust the amount of chicken bouillon if necessary until properly seasoned.

3. In the same pan or skillet used for sautéing the ingredients, add 1 tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes. Pour the blended sauce into the pan with the sautéed onions. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.

4. Add the shredded chicken to the sauce and stir until well combined. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.

5. Serve the tinga verde hot on a tostada, garnished with crema, shredded lettuce, and crumbled queso fresco. ¡Provecho!