1 whole frying chicken, giblets and excess
1/2 medium onion, peeled and sliced
1 clove garlic, peeled
1 tablespoon salt
2 tablespoons butter or margarine
1 clove garlic,
peeled and minced
1/2 medium onion, peeled and chopped
1 medium tomato,
1/2 bell pepper, seeded and chopped
1 teaspoon black pepper
1 teaspoon dried marjoram
4 sprigs cilantro
1 1/2 teaspoons cumin
tablespoons tomato sauce
1 1/2 teaspoons salt or to taste
4 poblano chiles
1 1/4 cups grated Monterey
jack cheese, divided
1 tablespoon olive oil, plus some for frying
2 flour tortillas, torn in quarters
1 1/2 teaspoons salt or to
10 corn tortillas (white-corn or other good quality)
Put whole chicken, sliced onion, whole garlic clove, and 1 tablespoon salt in
a pot with enough water to cover and bring to a boil. Reduce heat, cover, and simmer
until chicken is done, about 30 minutes (it will be cooked more later).
pot and let cool; reserve broth.
Remove meat from bones and shred.
In a large saucepan melt butter over low heat.
Add all remaining ingredients
except for tomato sauce and salt, and sauté until soft, about 10 minutes.
shredded chicken and sauté briefly.
Add tomato sauce and 1/2 cup reserved broth.
Taste before adding salt.
Zacatecana Sauce: Roast chiles over an open flame until blackened. Let cool to
the touch, then (wearing rubber gloves) rinse under running water to remove skin.
Seed and devein chiles and tear into several pieces.
Place in a blender with 1 cup
water, 1/4 cup cheese, 1 tablespoon olive oil, 1 tablespoon sour cream, and the
flour tortillas and puree until smooth. Add water if necessary; sauce should be
moderately thick and pourable.
Heat a small amount of olive oil in a sauté pan over medium-high heat.
sauce and salt, reduce heat to low, and simmer, lightly bubbling, for 5 minutes.
To serve, heat a small amount of oil in a skillet or sauté pan.
Quickly fry corn
tortillas for 2 seconds on each side. Fill with chicken and roll up.
on plates, seam side down.
Pour sauce on top, sprinkle with remaining cheese, and
garnish with dollops of remaining sour cream.
Makes 8 to 10 plump enchiladas.
Source: Las Manitas, Austin, Texas - texasmonthly.com