Ingredients: |
Ingredients: 16 ea 6-inch corn tortillas cut into 8 wedges ea
1/4 c. Vegetable oil
Salt
5 dried guajillo chiles, stemmed, seeded, and torn into 1/2" pieces (2/3c.)
- New Mexican or Anaheim chiles can be substituted for guajillo chiles.
1 ea 28oz. can whole peeled tomatoes
1 c. finely chopped onion
1 poblano chile, stemmed, seeded, and chopped
1 jalapeņo chile, stemmed, seeded, and chopped
3 garlic cloves, peeled and chopped
8 sprigs fresh cilantro plus 2Tblsp. minced
1-1/2 pounds boneless, skinless chicken breasts, trimmed
1-1/2 c. chicken broth
4 oz. Queso Fresco crumbled (1 c.)
1 avocado, halved, pitted, and cut into 1/2" pieces
2 larges red radishes, trimmed and sliced thin
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Directions: |
Directions:Adjust oven racks to upper-middle and lower -middle positions and heat oven to 425 degrees. Spread tortillas evenly in 2 ri?med baking sheets.
Drizzle each sheet with 2 Tblsp. oil, sprinkle with 1/4 teaspoons salt, and toss until evenly coated.
Bake, stirring occasionally, until tortillas are golden brown and crisp, 15 - 20 minutes, switching and rotating sheets halfway through baking.
Toast guajillos in 12-in. cast iron skillet over medium heat, stiring frequently, until fragrant, 2 to 6 minutes.
Transfer toasted guajillos to blender and process until finely ground, 60 to 90 seconds.
Add tomatoes and their juice, 3/4 c onion, poblano, jalepeņo, garlic, cilantro spring, and 3/4 teaspoon salt to food processor and process until very smooth, 60 to 90 seconds.
Pound thicker ends of chicken breasts as needed to create even thickness. Combine guajillo-tomato mixture and broth in now empty skillet and bring to simmer over medium-high heat.
Nestle chicken into sauce.
Reduce heat to gentle simmer, cover, and cook until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking.
Transfer chicken to carving board, let cool slightli, then shred into bite-size pieces using 2 forks.
Meanwhile, increase heat to medium and simmer sauce until thickened and measures 4 cups, about 6 minutes.
Stir shredded chicken into sauce and cook until heated through, about 2 minutes. Off heat, stir in tortillas, cover, and let sit until tortillas have softened slightly, 2 to 5 minutes.
Sprinkle with queso fresco, avocado, radishes, remaining 1/4 c. onion, and minced cilantro.
Serve immediately. |
This recipe for Cast Iron Chicken Chilquiles is from