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Shredded Chicken in Green Sauce |
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Serves: 4
Print this Recipe
(Pollo Deshebrado en Salsa Verde)
Category: Basic Chicken Dishes
Makes about 4 cups
Shredded chicken with spicy tomatillo sauce is a favorite filling for burritos or tacos. Burritos are a northern Mexico preparation, especially in the state of Sonora. Burritos are often made of large, thin flour tortillas. Chicken, beef and pork are the most common fillings. Shredded or chopped meats are layered with beans, salsa, lettuce, and whatever else strikes the fancy, then rolled into a cylinder and eaten at once. This shredded chicken can also be used as a filling for tamales.
4 boneless skinless chicken breast halves
2 cups canned chicken broth
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic (medium)
6 medium tomatillos, husked and quartered
2 serrano chiles
1/2 cup loosely packed cilantro sprigs
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
1. In a medium saucepan, simmer the chicken with the chicken broth, over medium-low heat until the chicken is no longer pink inside, about 12 minutes. Remove the chicken to a bowl, cover and let stand while making the sauce. Reserve the broth.
2. In a skillet, heat the oil and cook the onion and garlic until softened, 3 to 4 minutes. Scrape the mixture into a blender or food processor. Add the tomatillos, serranos, cilantro, oregano, cumin, sugar, and 1/4 cup of the chicken broth. Purée until smooth.
3. Transfer the mixture to a saucepan and cook about 8 minutes, stirring, to reduce the liquid and blend the flavors. Add salt and pepper. Shred the cooled chicken and mix with the sauce. Use as a filling for burritos or tacos. Store the remaining chicken broth for another use.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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