Puebla Chicken and Potato Stew
- 2 lb chicken thighs (with skin and bone)
- 6 cups water
- 1 large white onion, quartered
- 2 teaspoons salt
- 2 garlic cloves (not peeled)
- 1 (14-oz) can whole tomatoes in juice
- 4 teaspoons chopped canned chipotle chiles in adobo*
- 1 teaspoon dried oregano (preferably Mexican)
- 1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped
- 1 tablespoon vegetable oil
- 1 lb boiling potatoes
- 2 oz crumbled queso fresco, ricotta salata, or farmer cheese (1/2 cup)
- Accompaniments: avocado slices; warm corn tortillas
Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones. While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth. Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes. Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
Soft Fried Tortillas with Tomatillo Salsa and Chickenhttp://www.epicurious.com/articlesguides/holidays/cincodemayo/puebla_history/recipes/food/views/Soft-Fried-Tortillas-with-Tomatillo-Salsa-and-Chicken-109433#ixzz1LUMq1LLO
For tomatillo salsa
- 1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
- 3 fresh green serrano chiles, coarsely chopped (including seeds)
- 1/4 cup chopped white onion
- 3 garlic cloves, quartered
- 3/4 teaspoon salt, or to taste
- 1/2 cup water
- 2 tablespoons vegetable oil
- 3 tablespoons finely chopped fresh cilantro
For chalupas
- 1 to 2 tablespoons vegetable oil
- 12 (4-inch) corn tortillas (see cooks' note, below)
- 1 cup shredded cooked chicken (from 1 chicken breast half)
- 2 to 3 tablespoons crema or crème fraîche
- 1/3 cup finely chopped white onion
- 1/3 cup finely crumbled queso fresco (Mexican fresh cheese)
Make salsa: Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl. Make chalupas: Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil. Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
Put oven rack in middle position and preheat oven to 200°F.
Tomatillo Salsa Verde
http://allrecipes.com/Recipe/Tomatillo-Salsa-Verde/Detail.aspx
Directions
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.
