Lorenza Ávila

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Recipe

Entominated Chicken

Name: Entominated Chicken
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo tomtato; 2 liters Water; 5 cloves garlic, peeled; 1 onion, split into pieces; 1/4 cups vegetal oil; to taste salt; 2 onions; 2 tablespoons corn oil; 1/2 onions, finely chopped; 2 chicken breasts, cooked and shredded; 4 serrano peppers, chopped; 24 corn tortillas, fresh; 200 grams fresh cheese, fallen apart; to taste Dried oregano

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Lorenza Ávila

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Chicken entomatadas are a delicious dish for breakfast or light dinners. They are prepared with a tomato sauce and filled with shredded chicken. You can also make scrambled eggs instead of chicken.

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Ingredients

8 portions

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Preparation

In a saucepan put the tomatoes with the water and cook for 20 minutes. Remove from heat and let cool.

In the blender, grind the tomatoes together with the garlic, onion and salt to form a sauce.

In a hot pot the vegetable oil and cold onion slices. Remove when browned and add the liquefied tomato sauce.

Cook until semi-thick, if necessary, add a little water from where the tomatoes were cooked.

Meanwhile, in a pan, heat the corn oil and sauté the chopped onion. Season with salt and pepper and add the shredded chicken with the chopped chilies. Cook another 5 minutes.

Fill the tortillas with the shredded chicken and place 3 entomatadas on 8 extended plates.

Bat each dish with the hot sauce and sprinkle the fresh cheese and oregano on each plate.