Fried chicken and potato taquitos in salsa verde
Cooking Con Claudia · ♥ 5.8K likes · 111.6K views · 9 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ whole onion
- water
- salt
- chicken bouillon
- 2 lb chicken breast
Fill a pot halfway with water; add salt, chicken bouillon, a piece of onion and the chicken breast; bring to a boil.
- 3 whole small potatoes
Skim the foam, add the halved potatoes, reduce to medium and cook 25 to 30 minutes until the chicken is tender and the potatoes cooked; remove both.
- 2 whole jalapenos
In the broth cook the jalapenos, anaheim peppers, serranos and tomatillos five minutes, until the tomatillos change color.
Cooking the chiles and tomatillos
- 2 whole anaheim peppers
- 2 whole chiles serranos
- 7 whole tomatillos
- 1½ cup broth
Transfer the tomatillos and chiles to a blender with 1.5 cups of the broth.
- 2 cloves garlic cloves
- cilantro
- ½ tsp oregano
- ¼ tsp ground cumin
- salt
Add garlic, cilantro, oregano, cumin and salt; blend smooth; transfer to a bowl and adjust salt.
- 2 tbsp butter
- black pepper
- 2 tbsp all-purpose flour
- queso cotija
- queso Oaxaca
Mash the potatoes with the butter; add black pepper and the flour, then the chicken, cotija, Oaxaca cheese and some salsa; mix by hand and adjust salt.
- tortillas
Microwave a stack of tortillas one minute and unstack them at once so they do not break.
Fry seam side down until golden all round; drain off as much oil as possible and clear any stray potato from the oil between batches.
- crema mexicana
- queso cotija
Serve on a bed of salsa with more salsa sprayed from a bottle, crema mexicana and cotija; eat at once or the sauce makes them soggy.
Serving and tasting