Ingredients
- 8 to matoes
- 1 jalapeño chile seeded for a milder sauce and chopped
- ½ onion chopped
- 2 garlic cloves halved
- 1 ½ cups water
- 2 tablespoon oil
- Salt to taste
- 1 large chicken breast poached and shredded about 2 cups shredded meat
- 10 corn tortillas toasted and coarsely broken up, or 2 cups baked tortilla chips
- Fried eggs optional
- FOR THE GARNISH
- ½ cup crumbled queso fresco or cotija cheese
- 2 tablespoons chopped cilantro
- 1 small red or white onion cut into small cubes
Instructions
- Heat the water in a pot over medium heat, add the tomatoes, jalapeño and chopped onion, let the veggies cook for 15 minutes. Then let the tomatoes, jalapeño and onion cool and add the garlic, put all in a blender with all the liquid, and blend until coarsely pureed.
- Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce thickens then season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 5 minutes. Stir in the chicken and heat through. Stir in the tortilla chips, stir together for a half minute, and remove from the heat. Sprinkle the cheese, cilantro and sliced onion over the top, and serve.
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