Chicken Chilaquiles – ZAP

Name: Chicken Chilaquiles – ZAP
Ingredients: 6 day-old corn tortillas, about 6 inches (15 cm) in diameter; Canola oil for frying; 1 bone-in chicken breast, 10 to 12 ounces (285 to 340 g); 2-1/2 to 3 cups (.6 to .7 l) salted chicken broth, or part broth, part water; 1-1/2 pounds (675 g) plum (Roma) tomatoes; 3 half-inch-thick slices of white onion, peeled; 4 large garlic cloves, unpeeled; 1 tablespoon canola oil; 1 teaspoon dried Mexican oregano; 1 tablespoon chipotle chile en adobo, or to taste; Kosher or sea salt; 1/4 cup (60 g) crema (Mexican sour cream); 1/3 cup (50 g) crumbled queso fresco; 2 or 3 radishes, sliced thin; 1/2 small avocado, sliced lengthwise; Cilantro leaves

zinfandel.org

When life gives you sweet, California-grown tomatoes, make chilaquiles, a genius use for tortillas that are a few days old.

View full recipe on zinfandel.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zinfandel.org.

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