Migas-Filled Chile Rellenos With Pulled Chicken, Tomato Salsa And Chiuhaha Sauce
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Ancho Chile (powder)1 tbsp
Canola Oil2 cups
Chicken Broth (low-sodium)3 cloves
Garlic (chopped)1 tsp
Mexican Oregano (dried)1.5 cups
Heavy Cream1.5 cups
Cheese (shredded chihuhua)2 tbsps
Unsalted Butter1 small
Red Onion (finely diced)1 medium
Bell Pepper (julienned)9 large
Egg (lightly beaten)Directions:
1
For the pulled chicken: Preheat the oven to 350 degrees F
2
Season the chicken with the ancho chile powder, salt and pepper
3
Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat
4
Sear the chicken on both sides until golden brown
5
Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour
6
Remove the chicken from the pan, loosely cover and let rest for 15 minutes
7
Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains
8
Shred the chicken with a fork into bite-size pieces
9
Return the chicken to the pan and toss to coat in the mixture
10
Reserve
11
For the chiles: Increase the oven to 375 degrees F
12
Toss the poblanos with the oil, salt and pepper
13
Place on a baking sheet and roast, turning occasionally, until blackened and soft, about 25 minutes
14
Transfer to a bowl and cover with plastic wrap to steam
15
Once cool enough to handle, scrape off the skins
16
Make a long slash in one side of each poblano, from stem to tip
17
Carefully remove and discard the seeds
18
Reserve
19
For the tortillas: Line a baking sheet with paper towels
20
Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer
21
Fry the 1/2-inch tortilla strips in batches, until just crisp, 20 to 30 seconds
22
Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt
23
Fry the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt
24
Reserve
25
For the cooked tomato salsa: Combine the tomatoes, jalapeno, garlic and 1/2 cup water in a blender and blend until smooth
26
Heat the oil in a large saute pan over medium heat until it just begins to shimmer
27
Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes
28
Reserve
29
For the migas-filled chile rellenos: Put the cream in a small saucepan over medium heat and cook until reduced by half; do not let it boil
30
Whisk in the cheese until melted; season with salt and pepper
31
Cover and keep warm over very low heat
32
Melt the butter and oil in a large nonstick saute pan over medium heat
33
Add the onion and bell pepper and cook until soft, about 5 minutes
34
Add the jalapeno and cook for 1 minute
35
Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula until small curds form
36
Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips
37
Fill the roasted poblanos with the mixture
38
To serve, spoon some of the cooked tomato salsa onto 8 large dinner plates, top each with a chile relleno and drizzle with some of the cheese sauce
39
Garnish with the julienned tortillas and cilantro leaves