Chicken Tortilla
Ingredients
- 3 Diced Jalapeño
- 8 Roma Tomatoes
- 2 cups Diced White Onions
- 1 cups Chopped Celery
- 2 tbs Olive Oil
- 4 Bay Leaves
- 1 tbs Granulated Onion
- 2 Tsp Cajun Seasoning
- ½ tbs Pasilla Chile Negro
- 1 tbs Coriander
- 2 cups Shredded Chicken Breast
- Salt & Pepper Mix to taste
- 2 cups Chicken Stock Cardboard Low Sodium
- 4 cups Water
- 2½ cups Rough Chopped Corn Tortillas
- ¼ cup Fresh Squeezed Lime Juice
- 1 tbs Cilantro
- 1 Avocado
Instructions
- Sauté onions in 2 tbs oil med-high in a pre-heated pan. Cook until soft.
- Turn heat down to med. Sweat onions until transluscent
- Turn heat back to med-high. Add celery & Jalapeños. Saute 2-3 min.
- Toss in Tomatoes whole until soft. Remove Tomatoes and put them into a blender. Blend with 1.25 cups water to liquid.
- Add tortillas to onion mix. Salt and pepper to taste for each layer of flavor.
- Check dryness. If dry, add .25 cup oil.
- Add chicken stock and deglaze pan.
- Add blended Tomatoes (remember to Salt and pepper). Bring to a boil.
- Add chicken, then bring down to a light simmer.
- Add 1 cup water. Stir. If needed, add 1 more cup of water.
- Add seasonings to taste and Salt and pepper, if necessary
- Add cilantro & lime juice. Pay attention to water level.
- Garnish with cilantro & Avocado.
