Recipe
Total Time: 90 min
Servings: 4
This recipe is a blend of the best ideas of 2 native mexican friends, Mariana and Lupe. Both of them were born and raised in Mexico City, but interestingly enough, they have very different approaches to the same traditional mexican recipe: Entomatadas. Some ingredients can't be easily found at a local grocery store. I suggest you to visit a mexican grocery store or to look for these on the Internet.
Ingredients
12 corn tortillas
1.5 cup mexican cream
14 oz requeson (Known as hispanic ricotta cheese)
2 chicken breast halves
1 garlic clove, minced
1/4 white onion, chopped
2.5 tbsp butter
1 tbsp olive oil
1/2 tsp garlic salt
1/4 tsp freshly ground black pepper
1/2 cup packed cilantro, chopped
16 roma tomatoes
2 cubes chicken bouillon
1.5 tbsp sugar
2 cups shredded lettuce
1 cup mozzarella cheese, sliced or shredded
2 ripe avocados, sliced
Steps
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Tomato salsa
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1. Place chicken breasts, garlic and onion in a large pot pan and cover them with water
2. Cook over high heat until chicken is thoroughly cooked and tender (Approx. 60 min)
3. In the meantime, place tomatoes in a large pot pan, cover them with water and cook until their skin starts to slip off
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Shredded chicken
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4. Drain the tomatoes and place them in a blender with chicken bouillon cubes, mexican cream and sugar
5. Blend until ingredients are thoroughly mixed
6. Place this salsa in a large pot pan and set aside
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Warming tortillas
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7. Remove chicken from pot and let cool
8. Use your hands to shred the chicken
9. Heat a deep frying pan adding butter, olive oil, garlic salt, ground pepper, cilantro and shredded chicken
10. Stir until all ingredients are thoroughly mixed and set aside
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Stuffed tortilla
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11. Place the tortillas (about 3 at a time) in a dry (no oil), flat skillet over medium heat and cook them for about 20 seconds on each side
12. Spread 1 tbsp requeson over each tortilla
13. Add 2 tbsp shredded chicken over each tortilla
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Folded tortilla
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14. Gently fold the stuffed tortillas and place them in a deep baking pan
15. Pour salsa over the folded tortillas and top them with the mozzarella cheese
16. Place the pan in the oven and bake at 400 F until cheese melts
17. Remove from heat and accompany with lettuce and avocado slices
Serve with
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