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Chicken Tortilla

Adrian Ramirez
Total Time 30 mins

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
  • 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.