Authentic Enchiladas Verdes
Yields: 4 servings
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers (use with caution)
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a
clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20
minutes. Reserve broth, set chicken aside to cool, and discard onion and
garlic. When cool enough to handle, shred chicken with your hands. Place
tomatillos and serrano chiles in a pot with water, enough to cover them. Bring
to boil, and continue boiling until tomatillos turn a different shade of green
(from bright green to a dull, army green). Strain tomatillos and chiles, and
place in a blender with another quarter piece of onion, 1 clove garlic, and a
pinch of salt. Pour in reserved chicken broth, so that liquid just covers the
veggies in the blender by about an inch. Blend all ingredients until they are
completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas
one by one in hot oil, setting each on a paper towel afterwards to soak some
of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa,
until tortillas become soft again. Place on plates, 3 per person. Fill or top
tortillas with shredded chicken, then extra green sauce. Top with crumbled
cheese, chopped onion, and chopped cilantro.
Servings Per Recipe: 4
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