| 42 | 43 | 44 | 45 | 46 |
| 1 | 34 | 67 | 101 | 134 |
|
ENCHILADAS DE POLLO (chicken)
SAUCE:
2
3
Medium onions
Cloves of garlic, minced
2
3
2
2
1
1
1
Tablespoons virgin-olive oil
28 ounce cans of tomato sauce
Quarts. of chicken broth (use the de-fatted* broth from chickens)
Teaspoons oregano leaves
/2 Teaspoon ground cumin
/4 Cup chili powder
/4 Cup cornstarch (may slowly be increased to obtain a
fairly thick consistency)
1
1
2
Teaspoon salt
Teaspoon fresh ground pepper
Tablespoons of fresh lime or lemon juice
*
To de-fat the chicken broth place it in the freezer until the fat coagulates
on top of the broth, then you throw away the fat.
1. Sauté onions, garlic in oil until soft
2. Add all ingredients, except cornstarch, and simmer for
25 minutes. Add cornstarch (mix well in water before
adding to sauce) to the sauce and simmer until a thick
consistency.
FILLING:
1
1
3
2
1
Whole chicken
Large onion, diced
Large stalks of celery with leaves, diced
Carrots diced
Large can of diced green chilies
1
2
. Cut up chicken into separate pieces (legs, thighs, wings)
. Simmer all ingredients in 64 ounces of water, until
chicken is tender, allow to cool off and remove bones
and skin. Shred or dice chicken and set aside for filling
4
4
Page
Quick Jump
|