Recipe courtesy of V&V Supremo. Check out all of their recipes by clicking here.
Makes 12 servings
5 oz. V&V Supremo Queso Fresco Cheese, crumbled
1/3 c. white onion, small dice
12 fresh corn tortillas
2 T. shortening or oil
¾ c. Green Tomatillo Salsa (recipe below)
¾ c. Red Tomato Salsa (recipe below)
1 c. rotisserie chicken, shredded
In a bowl; combine Queso Fresco with onion and mix until well combined. Set aside until needed.
Preheat shortening or oil in a comal. Working in batches, fry each tortilla for 30 seconds on each side. Leave the tortillas on the comal and spread 2 tablespoons of green or red sauce on each tortilla.
Top each tortilla with chicken and Queso Fresco onion mixture.
For the Green Tomatillo Salsa:
½ lb. green tomatillo
¼ medium white onion
2 cloves garlic
2 serrano peppers, stems removed
1 small bunch fresh cilantro
½ tsp. kosher salt
1/8 tsp ground black pepper
½ tsp vegetable oil
In a saucepan or pot; combine tomatillo, onion, garlic and serrano peppers. Add enough water to cover and bring to a boil over medium heat. Cook for 5 to 7 minutes or until vegetables begin to soften. Drain vegetables and reserve ½ cup cooking liquid.
Transfer boiled vegetables to a blender. Add cilantro, salt, pepper, and blend for 30 seconds to 1 minute or to desired consistency. If salsa is too thick to blend, add some of the reserved cooking liquid.
Heat oil in a saucepan for 1 minute over medium heat. Add salsa and simmer for 2 to 3 minutes or until sauce has thickened slightly.
For the Red Tomato Salsa:
2 dried morita peppers
½ lb. Roma tomato
¼ medium white onion
2 cloves garlic
½ t. kosher salt
½ t. vegetable oil
Preheat a skillet or comal for 2 minutes over medium heat. Toast morita peppers for 1 minute on each side or until peppers begin to soften and char slightly. Remove from heat. When peppers are cool enough to handle, remove stems and seeds.
In a saucepan; combine toasted peppers, tomato, onion, and garlic. Add enough water to cover. Bring to a boil over medium high heat and cook for 5 to 6 minutes. Drain vegetables and reserve ½ cup cooking liquid.
Transfer boiled vegetables to a blender. Add salt, pepper, and blend for 30 seconds to 1 minute or to desired consistency. If salsa is too thick to blend, add some of the reserved cooking liquid.
Heat oil in a saucepan for 1 minute over medium heat. Add salsa and simmer for 2 to 3 minutes or until sauce has thickened slightly.
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