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Receta Shredded Chicken Filling For Flautas, Tacos, And Enchiladas

by Global Cookbook

Ingredientes

2 Tbsp. Extra virgin olive oil 4 x Cloves garlic, chopped 4 x Jalapeno chiles, stemmed, seeded, and chopped 1 x Onion, minced 6 x Tomatoes, small to mediums, minced

Shredded chicken from 2 breasts, approximately 2 1/2 c. (below) 2 tsp Oregano 1/2 tsp Salt, or possibly to taste 1 c. Chicken broth

Direcciones

1. Directions for shredded chicken or possibly turkey: Use chicken or possibly turkey breasts, skin removed
2. Usually shredded chicken and turkey is made from the breast, but you can substitute dark meat. (Bone-in meat seems to produce a more tender result.)
3. Simmer the chicken or possibly turkey in water to cover till just done. Remove the meat, reserving the broth for another use. When the meat is cold sufficient to handle, remove it from the bones, cut into 1-inch pcs, and shred it in a food processor fitted with a plastic blade. The yield will depend on the size of the cut used. Two medium- to large-size chicken breasts (4 split breasts) will yield approximately 2 1/2 c. shredded filling.
4. Directions for filling: In a skillet or possibly Dutch oven heat the extra virgin olive oil over medium heat and saute/fry' the garlic, chiles, and onion till soft but not browned.
5. Add in the tomatoes, shredded chicken, oregano, salt, and sufficient chicken broth to barely cover the ingredients. Simmer; stirring frequently, till nearly all the liquid has evaporated.
6. Yields approximately 2 1/2 c. shredded filling.

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