Tostadas de tinga verde

Season the thinly sliced chicken breast all over on both sides with garlic and herb seasoning.

In a small saucepan, cover 12 tomatillos and the serrano or jalapeno chiles with water and bring to a full boil over high heat.

Transfer the tomatillos and chiles to the blender.

Add a roasted, peeled poblano, a piece of onion, 3 garlic cloves, 1 tbsp chicken bouillon, 1/2 tsp black pepper, 1/4 tsp ground cumin, 1 tsp salt, a handful of cilantro and 1 cup water. Blend until smooth.

Heat a little oil in a grill pan over medium-high heat. Grill the chicken 5 minutes per side.

Remove the chicken, cover with foil, and cook the rest of the chicken the same way.

Shred the chicken.

In the same pan with a little oil over medium heat, saute the onion and the roasted poblano strips a couple of minutes, until the onion softens.

Add the green sauce and bring to a simmer. Taste for salt and adjust.

Add the shredded chicken, mix into the sauce, and cook together about 5 to 10 minutes.

Serve on tostadas topped with lettuce, crema mexicana, queso fresco and radishes.