Recipe Ingredients
- 2 to tomatoes sliced into wedges
- 5 to matillos
- ½ cup assorted cherry tomatoes
- 1 peeled yellow onion sliced into wedges
- 8 garlic cloves
- 2 jalapeños sliced in half seeds removed
- 3 Tbsp. of olive oil
- 1 chipotle pepper in adobo sauce
- 2 tsp. of cumin
- 2 tsp. of dry oregano
- 1 whole chicken broken down into parts
- 3 cups of good chicken stock
- 10 corn tortillas
- 1 peeled seeded and diced avocado
- 1 cup of shredded Borden Oaxaca Cheese
- ¼ cup of chopped fresh cilantro
- sea salt and fresh cracked pepper to taste
Recipe Directions
- Place the tomatoes, tomatillos, onions, garlic and jalapeños on a non-stick cookie sheet tray and toss in 2 tablespoons of olive oil, salt and pepper and roast in the oven at 400° for 30 to 35 minutes or until everything is lightly charred.
- Next, add all of the ingredients into a blender along with chipotle, ground cumin, dry oregano, salt and pepper to a blender and puree until smooth.
- Next, season the chicken on all sides with salt and pepper and in a large rondeau pot over high heat with 1 tablespoon of olive oil sear the chicken until golden brown on both sides.
- Add the tomatillo mixture along with the chicken stock and cover and simmer over low heat for 2 hours. Remove the skin and bones from the chicken and shred. Keep warm.
- To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro and Oaxaca cheese.
