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About the Dish

1 pound Chicken Breast
2 Edward & Sons Not Chick'n Bouillon Cube
2 Onion
1 1/2 pounds Tomato
12 ounces Tomatillo
5 cloves Garlic
2 ounces Chipotle
2 teaspoons Dried Oregano
1 teaspoon Dried Thyme
12 Corn Tortillas
12 sprigs Cilantro
4 packets Sour Cream
Per Serving
Calories 490
Total Fat 16 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 320 mg
Total Carbohydrates 56 g
Dietary Fiber 11 g
Sugar 14 g
Protein 34 g
Sandra Gutierrez

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

METHOD

1
MISE EN PLACE • Peel and finely chop onion. • Peel and mince garlic. • Chop tomatoes. • Under cold running water, remove and discard tomatillo husks. Chop tomatillos finely. • Pick and chop cilantro leaves. • Remove chipotle from adobo sauce, reserving sauce. Finely chop chipotle.
2
• Place a sauce pot over medium-high heat. Add chicken, bouillon cubes and 6 cups water. • When liquid boils, cover pot, and reduce heat to low. Simmer until chicken is opaque throughout, 10-12 minutes. • Remove from heat. Uncover pot, and let chicken cool slightly in broth.
3
While chicken cooks: • Place a large skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add 2 cups onion. Cook, stirring, until onion is softened, about 3 minutes. • Add tomato, tomatillo, garlic, chipotle, 1 tablespoon adobo sauce (using all of the chipotle and sauce will yield a spicy dish; use less if you prefer), oregano and thyme. Reduce heat to medium-low. Simmer, uncovered, 10-15 minutes.
4
• Reserve 3 cups broth. • Transfer chicken to a cutting board. Shred or chop chicken into bite-size pieces.
5
• Add chicken and 2 cups reserved broth to sauce. Cook until most of the liquid has evaporated and sauce reaches desired consistency, about 5 minutes. • Taste and adjust seasoning as desired with kosher salt.
6
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
7
• Divide tortillas between 2 plates. • Fill each tortilla with chicken and sauce. Top with remaining onion, cilantro and sour cream. Enjoy!