Name: Chicken Salpicón Tostadas
Prep time: 45 min
Cook time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 3 liters water, to cook chicken breast; 1 chicken breast, with skin and bone; 1/4 bunches fresh cilantro, with root; 2 cloves garlic; 1/2 white onions; 1 tablespoon salt; 1/2 cups red onion, cut into strips for the salpicón; 1/2 cups tomato, cut into strips, seedless for the salpicón; 1/4 cups fresh cilantro, for the salpicón; 1 cup Romaine lettuce, cut into strips, for the salpicón; 1/2 cups panela cheese, cut into small cubes, for the salpicón; 1/4 cups radish, cut into half-moons, for the salpicón; 5 chiles, pickled, for the salpicón; 1/4 cups apple cider vinegar, for the salpicón; 2 tablespoons oregano, for the salpicón; 3 tablespoons lime juice, for the salpicón; 4 tablespoons olive oil, for the salpicón; 1 pinch salt, for the salpicón; tostadas; 1 avocado, cut into a fan; salsa, smashed; green onion, in rings; oregano, for decorating

Preparation

15 mins

30 mins

Low

Heat water over medium heat in a small pot, cook the chicken breast with cilantro, garlic, onion, and salt to your taste. Remove the chicken breast when it is cooked, cool it, and shred. In a bowl, mix the salpicón ingredients with the chicken, season to your liking, and set aside.