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Ingredients
-
200
g di panela (formaggio fresco messicano)a pezzi
or 200 g di ricotta stagionata - 300 g di cipolla bianca in quarti
- 500 g di pomodori a pezzi
- 30 g di olio extravergine di oliva
- 2 dadi per brodo (dose per 0,5 l)
- 1000 g di filetti di petto di pollo, senza pelle, a pezzi
- 30 g di chipotle (peperoncino messicano affumicato), in salsa adobo
- 2 foglie di alloro secche
- 1 - 2 pizzichi di peperoncino piccante in polvere (optional)
- 18 di tostadas messicane (tortillas fritte)
- 250 g di panna acida
- Nutrition
- per 1 porzione
- Calories
- 2205 kJ / 525 kcal
- Protein
- 40 g
- Carbohydrates
- 34 g
- Fat
- 25 g
- Fibre
- 2 g
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