1 whole chicken breast
1/4 medium onion
1 lb. fresh tomatillos OR 1 cup drained canned tomatillos
1/2 medium onion
1 large garlic clove
1 tablespoon lard
1/2 teaspoon salt
1/4 cup lard
6 corn tortillas
Crumbled queso fresco or shredded Monterey Jack cheese
* NOTE * I don't use lard in any recipe so you can sub canola oil
Place chicken breast in a large saucepan. Add water to cover. Add onion quarter,
salt to taste and peppercorns. Bring to a boil; reduce heat. Cover and simmer 45
minutes. Cool chicken breast in broth. Drain, reserving ¼ cup broth. Reserve
remaining broth for another use. Remove meat from bones and shred with 2 forks
or your fingers.
If using fresh tomatillos, remove papery husks. Wash husked tomatillos and place
in a medium saucepan. Add ½ inch water. Bring to a boil; reduce heat. Cover and
simmer 10 minutes or until tender; drain. Cool slightly. Do not cook canned
tomatillos. Place cooked or caned tomatillos in a blender or food processor with
½ onion and garlic. Process until pureed. Heat 1 tablespoon lard in a medium
saucepan. Add pureed tomatillo mixture, reserved broth and ½ teaspoon salt.
Bring to a boil; reduce heat. Cover and simmer sauce 15 minutes. When ready to
prepare enchiladas, warm shredded chicken and bring sauce to a simmer. Heat 1/4
cup lard in a medium skillet. With tongs, carefully place 1 tortilla at a time
in hot lard. Hold in lard 3 to 5 seconds until softened. Quickly turn tortilla
and soften other side, 3 to 5 seconds. Drain over skillet or on paper towels.
Place a spoonful of the shredded chicken on each tortilla. Sprinkle with salt
and add a spoonful of sauce. Fold tortilla in half over filler. Place on a warm
plate. Top with more sauce and sprinkle with crumbled queso fresco or Monterey
Jack cheese. Serve immediately.
Makes 6 enchiladas