| 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
<adamsfmle@sprintmail.com>
Recipe by: La Cocina De La Frontera, by James W. Peyton
Posted to MC-Recipe Digest V1 #377, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
A Message from our Provider:
“God will let you get away with it until suddenly . . .”