4 servings refried black beans prepared for serving
4 servings chicken stock cube for seasoning
3 ounces cilantro leaves fresh chopped for serving
5 cloves garlic peeled
6 ounces squares are best
4 servings guacamole prepared for serving
4 tablespoons oil
1 onion sliced into rings
12 ounces panela cheese crumbled
4 servings pico de gallo salsa prepared for serving
10 roma tomatoes ripe quartered
4 servings salt
8 serrano chiles whole
8 ounces meat from a rotisserie chicken shredded cooked
6 ounces cup heavy whipping cream sour
6 ounces tomato purée
1 onion white peeled quartered
Equipment
food processor
pot
grill
Directions
Watch how to make this recipe.
Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
Add the tomato puree for color, and mix well.
Add the shredded chicken and cook until it is heated through.
Add the cilantro.
Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
Serve with guacamole, refried black beans and pico de gallo on the side.
