Two 6-ounce boneless, skinless chicken breasts, trimmed
1/2 cup kosher salt
1 bay leaf
1 pound tomatillos, sliced in half
3 to 4 sprigs fresh cilantro
2 jalapenos, seeded and sliced
2 garlic cloves
1 lime, sliced in half
1 large white onion, roughly chopped
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon granulated sugar
12 corn tortillas
1 cup shredded white Cheddar
1 cup shredded Monterey Jack cheese
1/2 cup crumbled queso fresco
3 to 4 scallions, sliced
2 to 3 radishes, sliced and diced
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