Ingredients
6-10 tostadas (preferably without artificial food colorings!)
2-4 green tomatoes
2 avocados
1 lime
1 can or jar of sliced jalapeños in vinegar
1 can or jar of ‘salsa verde’
1 chicken breast
1 onion
1 head of garlic
‘Crema mexicana’ (Mexican sour cream)
Garlic salt
Preparation
For the ‘guacamole’: Finely chop green tomatoes, mix in avocados, 4 teaspoons of jalapeño vinegar, garlic salt, the juice of 1/2 lime, and a bit of the green salsa.
For the chicken: Bring to a boil 1/4 of an onion, one head of garlic, and a pinch of salt. When boiling, drop in the skinless chicken breast about 20 minutes. Make sure chicken is well cooked and manually shred into thin threads.
Spread ‘guacamole’ over tostadas, sprinkle chicken threads over guacamole, pour sour cream over chicken, and optionally drop a few slices of pickled jalapeño peppers over the cream.
