Chicken Entomatadas are fried and folded tortillas, soaked in tomato or tomatillo sauce and usually garnished with grated cheese, onion and cream.
Ingredients
17.5 OZ / 500 G tomato
3.5 OZ / 100 G onion
2 EA garlic clove
1 EA serrano pepper
17.5 OZ / 500 G chicken breast
1 EA garlic bulb
1 TSP cilantro
2 TBSP salt
35.5 OZ / 1 L water
12 EA tortilla
1 OZ / 30 ML vegetable oil
2 OZ / 50 G sour cream
2 OZ / 50 G crumbled fresh cheese
2 OZ / 50 G avocado slices
Directions
Cut tomatoes into quarters. Quarter your onion and slice a quarter of it for garnish. Peel garlic cloves. Cut serrano pepper tail.
Add the chicken, garlic bulb, cilantro, 1 tbsp of salt and water into the mixing bowl. Close the lid and cook with the measuring cup inserted for 20 minutes / 212°F|100°C / speed 1 / stir. Let cool down and reserve the broth and the chicken separately.
Put the chicken back into the mixing bowl, then close the lid and shred the chicken with the measuring cup inserted for 5 seconds / speed 6. Reserve for later.
Add vegetable oil, tomatoes, garlic cloves, serrano pepper and a quarter of onion into the mixing bowl. Close the lid with the measuring cup removed and saute for 5 minutes.
Add 280 ML / 10 OZ of chicken broth and salt into the mixing bowl. Close the lid and blend with the measuring cup inserted for 40 seconds / speed 8.
Once the sauce is blended, remove the measuring cup and cook again for 10 minutes / 230°F|110°C / speed 2 / stir.
Fill the tortillas with shredded chicken, fold them and place them on a plate. Pour the sauce over and garnish with sliced onion, cream, cheese and avocado slices.
Enjoy your dish!
Recipe Note
TIP:
Slightly fry the tortillas before stuffing and fold them.
