Yenny's Recipe

Hispanic Heritage Month - Yenny’s Recipe

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One of the best ways to get to know someone is through sharing a meal - and a great way to understand someone’s culture is to eat their native food! Latin America has one of the world’s most diverse and sought-after cuisines! Here in San Francisco, we are blessed to have access to all these different cuisines - and legacies.

If you know anything about Hispanic culture, it is that the food is not just for sustenance, it’s a love language. Whether from moms, dads, “hijos,” “tias,” or “abuelas,” everything is made with love and care. It is an important way to pass down traditions from generation to generation. And for immigrant communities, to remember their homeland.

Here in the United States, one of the most popular ethnic cuisines is Mexican food! Mexican dishes are so diverse and creative, full of spice and flavor. Whether the dish takes a few minutes or even days to get that perfect palate experience, the flavor is always exceptional. As we share these recipes we invite you to reflect on the gift of Mexican culture.

Yenny’s “Tinga de Pollo with Tostadas”

Ingredients:

• Chicken

• Tortilla dough (if you wish to make your own tortillas. Premade tortillas also works)

• Lettuce

• Red Onion

• Cabbage

• Tomatoes

• Avocado

• Ground Pepper

• “Achiote” seasoning

• Lime

• Salt

• Frying Vegetable Oil

• Optional: Queso Fresco & cilantro

Instructions:

• Clean the chicken well. Prepare the grub by mixing the achiote seasoning, lemon, salt, and pepper. Marinate the chicken and let it sit in the fridge for one hour (or marinate overnight). Place the chicken in the oven. Cook the chicken at 375 degrees for 45 minutes to 1 hour (depending on the size of the chicken) rotating it every so often. 

• Peel the lettuce and chop it into small pieces.

• Grate the cabbage in long strings and leave it in cold water for a bit. Then drain the water and season cabbage with salt and lemon juice. 

• Cut the onions into half-moon slices, then wash with warm water and some salt. Rince the onions and season with salt and lemon juice. 

• Once the chicken is cooked, take it out of the oven. Allow chicken to rest for 10 - 15 mins. Then shred

• Take out a frying pan. Pour enough vegetable oil to fry the tortillas, then lightly fry your tortillas so they are nice and toasted but not brown or burned. 

• Cut the tomatoes into whole circles and slice the avocados. 

Assemble:

Build your tostada, start with a little bit of cabbage, then add the chicken to cover most of the tostada. On the top add some lettuce, place your tomato slice and the avocado (or on the side if you prefer), season with salt and pepper and a little lemon juice. Top with Queso Freso and Cilantro if you wish. 

Enjoy ❤️