Tuesday, January 27, 2009
1 C. chicken stock
3 chicken breast halves
l T. cooking oil
1 C. finely chopped peeled tomatoes
½ C. finely chopped onion
1 or 2 finely chopped jalapeno
2 ½ T. ground cumin
1 T minced garlic
salt and pepper to taste
oil (for deep frying)
*small corn tortillas (I used Mission brand (I think) sold at Krogers with the other Mexican foodstuffs. They are not frozen and come in a bag of about 36 or more.) At the Krogers on Northshore they have a counter of just Mexican foods between the produce dept. and breads, etc.
Bring chicken stock to a boil. Add chicken. Cover and reduce to low heat. Cook about 20 min. Drain and reserve 1 C. stock. Skin and bone chicken. Chop finely.
Heat l T. oil. Add tomatoes and onion and jalapenos. Saute over medium heat for 5 min. Add chicken stock , cumin, garlic, salt and pepper. Simmer about 25 min. or until liquid has evaporated. Cool.
Heat oil to 375 degrees for frying. Meanwhile, wrap tortillas in damp paper towels & heat in microwave on high until soft (5 take about l min.) Place 1 T. chicken mixture on a tortilla and roll tightly. Secure with a toothpick and fry until crisp and drain on paper towels. Keep tortillas warm or it will be difficult to roll them without splitting.
Serve as a main course or appetizers. These freeze well. Reheat 15 min at 450.