- 3 cups shredded roasted chicken
- 4 poblano chilis, roasted, peeled, seeded, and julienned
- Salt and pepper to taste
- 4 ancho chilis, stemmed, seeded, and lightly toasted
- 1½ cups hot water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1/4 medium yellow onion, roughly chopped
- 2 garlic cloves, peeled and chopped
- 1/2 teaspoon ground cumin
- 2 tablespoons white vinegar
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 1/2 cup heavy cream
- 2/3 cup vegetable oil for frying
- 12 6-inch corn tortillas
- One ear of corn, roasted and steamed, cut off the cob
- 1 cup sliced mushrooms
- Juice of 1/2 lime
- 1 tablespoon butter
· Special Tool: Blender
· Preparation Time: 20 minutes, plus 15 minutes soaking
· Cooking Time: 30 minutes
· Yield: 4 to 6 servings
FOR THE FILLING:
1. Mix the chicken and julienned poblanos, reserving one cup for the garnish, together in a large bowl, season with salt and pepper, and set aside.
FOR THE SAUCE:
1. Cover the ancho chilis with hot water and let them soak for 15 minutes. Transfer the chilis and their water to the blender and add the salt, pepper, sugar, onion, garlic, cumin, vinegar, and oregano. Puree until smooth and then strain into bowl.
2. Heat 2 tablespoons of olive oil in a heavy medium-size saucepan over medium heat.
3. Pour in the strained ancho mixture, add heavy cream, and cook, stirring frequently, about 5 minutes, until slightly thickened.
FOR THE GARNISH:
1. Heat the remaining olive oil in another saute pan.
2. When oil is hot, add the mushrooms and cook them until they start to brown. Add the corn and poblanos.
3. Cook another 30 seconds, tossing the veggies to combine them, and season with kosher salt. Add a small amount of lime juice and butter. When the butter is melted, remove from heat and set aside.
1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat 1/4 inch of vegetable oil in a small skillet over moderate heat.
3. Fry the tortillas, one at a time, about 20 seconds per side, until wilted but not crisp. Drain well on paper towels.
4. One at a time, dip each limp tortilla in the sauce and place it on your work surface.
5. Fill each tortilla with the chicken mixture. Roll to enclose the meat in the tortilla.
6. Arrange the stuffed tortillas in a single layer in a medium-size glass or ceramic casserole.
7. Top each with a few spoonful’s of extra sauce and bake for about 10 minutes to warm through.
8. Sprinkle with the sautéed mushroom, corn and poblano mix and serve immediately.