Ingredients:

  • 1 lb Tomatillos (husked and rinsed)
  • 2 medium Jalapeños or Serranos
  • 1/2 medium White Onion
  • 3 large Garlic Cloves
  • 1 cup packed Fresh Cilantro
  • 1/2 cup Chicken Broth
  • 1/2 teaspoon Ground Cumin
  • Salt and Black Pepper to taste
  • 5 lbs Boneless, Skinless Chicken Breasts or Thighs
  • 1 tablespoon Olive Oil
  • 1 teaspoon Dried Oregano (Mexican preferred)
  • 8 Corn Tostada Shells
  • 1/2 cup crumbled Cotija Cheese
  • 2 large Avocados (diced or sliced)
  • 1/4 cup Mexican Crema (or thinned Sour Cream)
  • 1 medium Lime (for wedges)

Instructions:

  1. Roast the Salsa Base: Place tomatillos, peppers, onion, and garlic on a baking sheet. Broil or roast until skins are softened and slightly charred (about 5-8 minutes).
  2. Blend the Salsa Verde: Transfer roasted vegetables (and any accumulated juices) to a blender. Add cilantro, cumin, salt, and pepper. Pulse until mostly smooth; add 1/4 cup of chicken broth if needed to blend. Taste and adjust seasoning.
  3. Sear the Chicken: Heat olive oil in a large pot/Dutch oven over medium-high heat. Lightly brown the chicken pieces on both sides.
  4. Simmer the Chicken: Pour the entire batch of fresh salsa verde over the chicken. Add the oregano. Bring to a simmer, cover, reduce heat to low, and cook for 25-35 minutes, or until chicken is cooked through (165°F/74°C).
  5. Shred and Reduce: Remove chicken, shred it using two forks, and return it to the pot. Stir to coat thoroughly. Simmer uncovered for an additional 5-10 minutes until the sauce has thickened nicely around the meat.
  6. Prepare Tostadas: If using raw tortillas, fry or bake them until crisp and golden. Set aside.
  7. Assemble: Spread a generous layer of the salsa verde chicken onto each crisp tostada shell.
  8. Garnish and Serve: Top immediately with diced avocado, a sprinkle of crumbled Cotija cheese, and a light drizzle of Mexican crema. Serve with lime wedges on the side.