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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.

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