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Add a photoRaciónes: 10
Ingredientes
- 1 lb Corn maseca
- 15 ounce Water
- 2Â 1/2 lb Chicken breast
- 3 ounce Lime juice
- 1Â 1/2 ounce Garlic
- 1/2 Tbsp. Salt
- 1/2 tsp Pepper
- 3 ounce Vegetable oil
- 3/4 ounce Jalapeno pepper, minced
- 1/2 ounce Cilantro
- 1 tsp Red chiles, crushed
- 1Â 7/8 ounce Liquid smoke, optional
- 8 ounce Green tomatillos
- 1 ounce Onions
- 1 ounce Cilantro
- 2 whl serrano peppers
- Â Â Salt, to taste
Direcciones
- Mix corn maseca with water to make the tortilla dough. Form a ball using one oz of the dough. Place it into the tortilla press to create one tortilla and transfer on to a warm grill till it is well cooked on both sides. The tortilla will be soft and puffed when done. Marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper and 1/2 oz cilantro. After marinated and cooked on both sides on the grill, cut into thin strips. Use Mexican stone bowl mortar to mash up the ingredients.
- Roast the tomatillos and serrano peppers on the grill. Mash with onions and 1 oz cilantro, keeping it chunky. Add in salt to taste. Fill tortillas with the chicken and green sauce and roll.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 10 servings | |
| Calories 249 | |
| Calories from Fat 153 | 61% |
| Total Fat 17.2g | 22% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.33g | |
| Cholesterol 58mg | 19% |
| Sodium 412mg | 17% |
| Potassium 317mg | 9% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.33g | 1% |
| Protein 19.57g | 31% |
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