| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Chicken, Cookbooks, Mexican | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 4 | Cloves garlic, minced | |
| 4 | Jalapeno chiles, stemmed, seeded, and minced | |
| 1 | Onion, chopped | |
| 6 | Tomatoes, small to mediums, chopped | |
| Shredded chicken from 2 breasts, approximately 2 1/2 cups (below) | ||
| 2 | ts | Oregano |
| 1/2 | ts | Salt, or to taste |
| 1 | c | Chicken broth |
INSTRUCTIONS
Directions for shredded chicken or turkey: Use chicken or turkey breasts, skin removed Usually shredded chicken and turkey is made from the breast, but you can substitute dark meat. (Bone-in meat seems to produce a more tender result.) Simmer the chicken or turkey in water to cover until just done. Remove the meat, reserving the broth for another use. When the meat is cool enough to handle, remove it from the bones, cut into 1-inch pieces, and shred it in a food processor fitted with a plastic blade. The yield will depend on the size of the cut used. Two medium- to large-size chicken breasts (4 split breasts) will yield approximately 2 1/2 cups shredded filling. Directions for filling: In a skillet or Dutch oven heat the olive oil over medium heat and saute' the garlic, chiles, and onion until soft but not browned. Add the tomatoes, shredded chicken, oregano, salt, and enough chicken broth to barely cover the ingredients. Simmer; stirring frequently, until nearly all the liquid has evaporated. Yields approximately 2 1/2 cups shredded filling. Adapted for my collection recipes by Brenda Adams <[email protected]> Recipe by: La Cocina De La Frontera, by James W. Peyton Posted to MC-Recipe Digest V1 #377, by Brenda Adams <[email protected]> on Fri, 17 Jan 1997.
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