Every time my mom makes these tostadas the house fills with a wonderful smell. The green sauce spices up the dish and makes it colorful and unique.

Ingredients

* 3/4 C. corn oil
* 4 store-bought corn tortillas
* 4 Tbs. olive oil
* 1 white onion, thinly sliced
* 1 fresh serrano or jalapeno chile, seeded and finely chopped
* sea salt
* juice of 1 lemon
* 1 (6 oz.) skinless chicken breast, cut into strips
* SAUCE:
* 6 tomatillos, husked and quartered
* 2 fresh poblano or Anaheim chiles, roasted, seeded, chopped
* 1-2 fresh
* 1-2 fresh serrano or jalapeno chiles, roasted and seeded
* 1 garlic clove sliced
* 1/4 C. white wine, preferably sweet
* 1/2 C. cilantro leaves
* 1/2 tsp. sea salt
*GARNISH:
* 1/2 C. crumbled queso fresco, feta or framer's cheese
* 4 sprigs cilantro

Directions

Preheat oven to 325 degrees. In a medium-sized skillet, heat the oil at medium-high temperature and fry the tortillas for 20 seconds, until crisp. Remove from the oil and place on absorbent paper to drain any excess oil. In a small skillet or saute pan over medium heat, cook the onion in 1 tablespoon of olive oil about 12 minutes, stirring frequently. Add the serrano chile and 1/2 tsp. salt and cook 3 more minutes. Stir in lemon juice, boil briefly, and set aside on a plate.

Add the remaining olive oil and chicken strips to the skillet. Cook 5-6 minutes. Remove from pan and set aside. To assemble the tostadas, divide the onion mixture and chicken among tortillas. Add 1 tablespoon of sauce. Sprinkle with queso fresco, place in the oven, and heat for 3 minutes. Remove, drizzle on more sauce and garnish with cilantro spring.