Ingredients
- 200 g panela cheese (Mexican fresh cheese)
- 300 g onions
- 500 g tomatoes
- 30 g oil
- 2 stock cubes (each for 0.5 l)
- 1000 g chicken breast fillets, skinless
- 30 g piloncillo
- 20 - 30 g chipotle chillies, preserved
- 2 dried bay leaf
- 18 Mexican tostadas
- 250 g sour cream
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