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Directions in English below
2 pechugas de pollo
Para la salsa :
6 Tomates medianos, 2 ajos y un trozo de cebolla, consome
de pollo en polvo y 1 taza del caldo del pollo
4 chiles poblanos
1 taza de granos de elote
Crema Mexicana o crema agria
Queso Chihuahua rallado (puede usar queso manchego,
Monterrey Jack o Oaxaca)
De 15 a 20 tortillas
2 chicken breasts
For the Sauce :
6 medium sized tomatoes, 2 garlic cloves and ¼ of
an onion, 2 tbsps of chicken bouillon granules,
1cup chicken broth
4 poblano peppers
1 cup of corn kernels
Mexican Cream or Sour Cream
Shredded Chihuahua Cheese (or other preferred cheese)
15 -20 tortillas
Place chicken to boil in water with 1/2 of an onion, 3 garlic cloves, and 2 tbsps of salt. It should cook in about 25-30 minutes
Roast the Poblano Pepper directly on he stove. If it’s an electric stove you can do the same process through a pan. Once one side of the pepper turns black it’s time to flip the peppers till the entire pepper looks black. Then place the peppers in a plastic bag so they can “sweat” for about 15 minutes. This will make peeling them much easier.
While we wait for the chicken to boil and the peppers to sweat, place the tomatoes in water to boil in a small pot.
For the chicken, make sure to remove the foam that builds up at the top to enhance taste and texture.
Once the peppers have “sweat,” it should be really easy to remove the skin. Remove the skin and wash thoroughly making sure to get rid of any seeds. Once the peppers have been washed, slice them into thin portions (as shown in video).
Now for the salsa, place the tomatoes that you boiled in a blender. Add 1/4 of an onion, 2 garlic cloves, and 2 tbsps of chicken bouillon granules. Add 1 cup of the chicken broth you used to boil the chicken. Then blend.
Once your chicken is cooked, take it out and shred it once it cools down.
Place oil to heat on a pan. Chop 2 garlic cloves and thin onion slices and sauté them on the hot oil.
Once the onion looks barely brown, add the shredded chicken and stir. Stir the chicken for only about 5 minutes since all we want is for it to absorb the flavor of the garlic and onion.
Then, pour in the sauce and stir. Let it sit there for about 10-15 minutes.
While we let the chicken sit there, place oil to heat on a pan. Do a tortilla in and flip the tortilla in no more than 10 seconds. We do not want crispy tortillas for this recipe. Place a napkin on a platter and place the tortillas there so the oil can be absorbed. Then cut the tortilla into quarter pieces (like a 4 slice pizza) as shown in video.
Once 10-15 minutes have passed, add the corn and Poblano pepper slices into the chicken pot and stir thoroughly and let them sit there for another 5 minutes.
Preheat oven to 350 degrees.
Now to put it all together! Grab a casserole dish (as shown in video), and rub some butter on the bottom of the casserole to prevent the food to stick to the bottom of the dish.
Then, layer the tortilla (cut into quarter pieces) as the first layer. Then pour from the chicken bowl (including the Poblano peppers and corn) and spread evenly throughout the casserole, make sure to even out the Poblano pepper slices as well.
Then grab a spoonful of the sour cream (which we added milk in order to liquidize it and make it easier to add —we also add a pinch of salt and pepper). Add the spoonful in a zigzag like form as the third layer (as shown in video).
Then add the cheese. And keep layering in the same order. For the last layer which is going to be cheese. Make sure to add a generous amount of cheese for the last layer which will make it more aesthetically pleasing but also more tasty.
Then place in the oven for about 30-40 minutes. Then take out the casserole and wait for it to cook down for about ten minutes so that when you cut the servings it doesn’t fall apart.
Now it’s ready to eat!!! Bon a petit!