Authentic Enchiladas Verdes
Source of Recipe
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Recipe Introduction
"These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home."
List of Ingredients
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
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
Recipe
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt.
2. Bring to a boil.
3. Boil for 20 minutes.
4. Reserve broth.
5. Set chicken aside to cool.
6. Discard onion and garlic.
7. When cool enough to handle, shred chicken with your hands.
8. Place tomatillos and serrano chiles in a pot with water, enough to cover them.
9. Bring to boil.
10. Continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
11. Strain tomatillos and chiles.
12. Place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt.
13. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch.
14. Blend all ingredients until they are completely pureed.
15. Pour salsa in a medium saucepan.
16. Bring to a low boil.
17. Pour oil in a frying pan.
18. 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.
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