Prep Time::45 mins
Cook Time::35 mins
Total Time:: 1 hr 20 mins
Servings::4
Ingredients
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2 bone-in chicken breast halves
2 cups chicken broth
½ white onion, halved, divided
2 teaspoons salt
2 cloves garlic, divided
1 pound fresh tomatillos, husks removed
5 serrano peppers, or to taste
1 pinch salt
¼ cup vegetable oil
12 corn tortillas
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped
Directions
Gather the ingredients.
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Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.
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When cool enough to handle, shred chicken with your hands.
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Place tomatillos and serrano peppers in a medium pot and cover with water.
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Bring to a boil and cook until tomatillos turn from bright green to dull, army green.
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Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.
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Blend until completely puréed.
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Pour salsa into a medium saucepan and bring to a low boil.
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Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
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Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.
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Fill or cover tortillas with shredded chicken, then top with salsa.
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Sprinkle with queso fresco, onion, and cilantro.
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Recipe Tip
Remove the seeds and veins from the serrano peppers if you want to tone down the heat.