Sauce – Blend all raw
- 1 LB tomatillos – peeled and washed
- 1 onion – minced and sautéed
- 2 cloves garlic
- 2 serrano chiles – seeds removed
jalapeño chiles for a milder sauce - 1/4 C chicken broth
- 1/2 tsp salt
- 1 C fresh cilantro
- Boil two chicken breasts in pot with onion, celery and carrot. Parsnip too if you have it. Cover with water and braise for one hour. Skim out the fat as it rises to the top.
ALT: Put into covered skillet for 30 minutes at lowest heat possible. Cook to 165º internal temp. About 35 minutes. - Bring second heavy pot up to heat and add 2 T canola oil
- Strain sauce and pour into pot
- Add 1/2 C of your broth and 1/2 C Mexican crema into the sauce
- Add (to taste) cumin, brown sugar, garlic powder, onion powder and ancho chiles
- Bring up to simmer and cook about 5 minutes
- Meanwhile shred your chicken
- Put 1 C of sauce in the bottom of a casserole
ALT TO NEXT STEPS: Fill up tortilla with fillings, and pour topping over top - Layer corn tortillas, then chicken, then shredded Monterey Jack cheese, then more sauce.
- OPT: Add a layer of cooked and peeled green chiles
- Drizzla some ranch dressing over top
- Repeat one more time
- Top with crema and shredded muenster and Oaxaca cheese
- Bake at 350° until cheese is melted . About 20 minutes
Can prepare ahead of time WITHOUT melting cheese. Refrigerate. Bring to room temp, then bake 45 minutes at 325°
Garnish with pickled red onions
Sliced red onion, salt, cider vinegar, mex oregano
Marinate 15 minutes
Top with sprouts, escarole, avocado, tomato, radish, sour cream, chipotle crema, queso fresco, refried beans
Chipotle Crema Spread
Sour cream, cream cheese, chipotle chilies
Keep thick . Stock to thin if necessary
Robert@RobertAndrews.NET
