This is one of those recipes thats really tasty, and I’ll never make again. I’ll stick to ordering it in restaurants. Or wait until I have someone to show me some tricks in person.
The compounding factor is that I don’t have a blender.
Or a food processor. And it just didn’t feel like the effort was worth it.
I do now know that I LOVE queso fresco. Reminds me of ricotta, except more awesome.
With only a few modifications from this recipe. I HIGHLY suggest reading the original AND the comments. Then you’ll see why I did some things the way I did. Or at least attempted to.
1. Place 1 bone in chicken breast half in a medium sauce pot. Cover with 2 cups chicken stock, 1/4 white onion and 1 clove garlic. Add more water if you need to. I did. (I have no clue how 2 halves would have cooked this way!). Poach 20 min or until chicken is done. Set chicken aside. Pour off stock into a bowl and set aside.
2. Reusing the same pot, put 1 lb husked tomatillos and 4 serrano peppers (I deseeded two and left the other two as is) and cover with water. Bring to a boil and boil until the tomatillos turn a dull army green (I was hesitant on this part, but they really do turn a dull green when they’re cooked).
3. Now, if you are brilliant, unlike me, throw the following stuff into a blender and blend:
strained tomatillos and serrano peppers
1/4 white onion
1 clove garlic
If you are a moron like I, do your damndest to chop and chop and chop to get the mushiest mix you can.
Add reserved chicken broth until the whole thing is to the consistency you like.
You could try to strain it all like I did to get the massive amount of tomatillos seeds out, but you’ll just end up with soup verde. Still spicy and tasty, but soup. I gave up and just decided to make do with the seeds (and honestly, after eating it, you likely won’t notice the seeds).
Oh, and it might be easier to do that back in the pot you’ve been using. And you’ll want to turn the burner on low.
4. Prep your tortillas to your liking. I followed the directions and liked it: Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil. Dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
5. Fill or top tortillas with shredded chicken and extra green sauce. Top with crumbled queso fresco and sour cream.