Martín Limas’s recipes appear each week in Viva Colorado and his show, “La Cocina de Martín” airs on La Buena Onda 1150-AM. Serves 6-8.
Ingredients
1 pound tomatillos, husks removed and rinsed
1 onion, cut into thin strips
1/4 cup oil
1 clove garlic
1 quart chicken broth
2 chipotle chiles
Salt and pepper to taste
1 package corn tortillas
1/3 cup oil
4 chicken breasts, cooked and shredded
Sour cream
Queso fresco, crumbled
Directions
In a large skillet over medium-high heat, sauté tomatillos and onion in oil 5-6 minutes, stirring constantly. Add garlic and sauté 2 minutes. Add broth and chiles. Simmer about 20 minutes. Add salt and pepper to taste. Set aside to cool. Purée mixture in blender and return to pan. Heat to boiling, then set aside.
Heat 1/3 cup oil in a large frying pan. Dip tortillas in sauce, then fry them quickly in the oil (to soften). Drain on paper towels.
Fill tortillas with shredded chicken, roll up and place in a shallow dish. Cover with remaining tomatillo sauce, drizzle with sour cream and sprinkle with crumbled cheese.
