Chicken Tostadas in Salsa Verde

Ingredients

• 5 garlic cloves
• 1 cup of water
• 2 lbs. chicken
• 2 bay leaves
• 1/4 tsp whole black pepper
• 1/2 white onion
• Salt to taste
• 1 lb. tomatillos
• 2 serrano peppers
• 1 jalapeño
• 2 garlic cloves (for salsa)
• small piece of white onion (for salsa)
• small bunch of cilantro
• 1/8 tsp black pepper (for salsa)
• 1/8 tsp cumin (for salsa)
• 1 tablespoon chicken bouillon (for salsa)
• 1 cup water (from boiling tomatillos)
• beans (for tostadas)
• lettuce (for tostadas)
• pickled red onions (for tostadas)
• crema mexicana (for tostadas)
• queso cotija or queso fresco (for tostadas)

Instructions

1. Blend 5 garlic cloves with 1 cup of water.
2. In a pot set to medium heat, add the garlic mixture and 2 lbs. of chicken.
3. Add 2 bay leaves, 1/4 tsp whole black pepper, 1/2 white onion, and salt to taste.
4. Cover and cook for about 45 minutes.
5. In another pot, add 1 lb. tomatillos, 2 serrano peppers, and 1 jalapeño with water.
6. Cook until tomatillos change color, about 5 minutes.
7. Transfer tomatillos and peppers to a blender, add 2 garlic cloves, a small piece of white onion, cilantro, 1/8 tsp black pepper, 1/8 tsp cumin, 1 tablespoon chicken bouillon, and 1 cup of water from boiling tomatillos. Blend until smooth.
8. Once the chicken is cooked, shred it after cooling.
9. In a pan set to medium heat, sauté 1/2 small white onion in oil for about 1 minute.
10. Add the shredded chicken and mix with the onion.
11. Add the salsa to the chicken mixture, check for salt, and adjust if necessary.
12. Cover and cook for about 5 minutes.
13. To prepare tostadas, add beans, chicken, lettuce, pickled red onions, crema mexicana, and queso on top.