Ingredients:
1 lettuce head.
6 potatoes.
4 carrots.
1 1/4 onions.
1/2 kg of chicken.
For the salsa
15 guajillo peppers.
Chicken stock. Around 1/2 L.
4 tomatoes.
6 serrano peppers.
2 garlic heads.
Instructions:
Put the guajillo peppers in a container and add the hot chicken stock. Let it boil for 5 mins.
Add the tomatoes, the serrano peppers and the 2 garlic heads to a container with water.
Put them on the stove and let them boil for 5 mins.
Peel and slice the potatoes and the carrots.
Boil them as well for 5 mins.
Add salt.
Meanwhile, chop the lettuce and disinfect it.
Chop the onion and place it in a bowl.
Add the cheese and mix it.
Put the guajillo peppers in the blender and add half an onion, 3 garlic heads, salt and some water. Don't forget the oregano.
Now, move the salsa ingredients to the blender, add half an onion, salt and water.
Heat an oiled casserole and fry the chicken until it's well done.
Fry the carrots and the potatoes.
Add salsa to taste for flavour.
Dip cold tortillas into the salsa and then fry them for around 30 seconds.
Add the cheese mix while the tortillas are still frying.
Serve them to taste.
Enjoy.
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