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Ingredients
Tomato & Tomatillo
Salsa
3/4 lb. tomatoes, bases
of stems removed
3 tomatillos
1/4 medium onion
1 large clove garlic
1 whole Serrano chile,
stem removed
2 cups water
1/2 teaspoon salt
Chicken
1 cup white vinegar
1/2 cup water
2 small cloves garlic,
crushed and chopped
2 1/2 teaspoons salt
1 1/2 teaspoons chili
powder
1/2 teaspoon oregano,
crumbled
1/2 teaspoon ground black
pepper
1 bay leaf, crumbled
4 skinless, boneless
chicken breasts (or 1 chicken, cut into serving
pieces)
Tomato & Tomatillo Salsa (recipe follows)
Directions
Tomato & Tomatillo Salsa
Remove papery husks from
tomatillos and rinse together with tomatoes in a
colander. Place tomatoes, tomatillos,
onion, garlic and chile in large saucepan. Add
water. Bring to a boil, then reduce heat and cover.
Simmer for 10 minutes.
Drain vegetables. Remove
peel from tomatoes (this is very easy, as the peels
will be falling off). Place all ingredients in a food
processor or blender and puree. Pour salsa into a
container and stir in salt. Cover and store in
refrigerator until ready to serve.
Chicken
In a medium mixing bowl,
combine vinegar, water, garlic, salt, chili powder,
oregano, pepper and bay leaf. Wash chicken and pat
dry. Place chicken pieces in a large shallow baking
dish or plastic bag. Pour marinade over chicken. If
using a baking dish, cover baking dish with plastic
wrap and refrigerate for 3 hours or more (may
refrigerate overnight), turning once half-way
through chilling process. (If using a plastic bag,
remove air from bag, tie bag in a tight knot and
place in a bowl in the refrigerator, turning bag
over once half-way through chilling process.)
Cook over hot coals,
turning often, until done but not dry (bout 20-30
minutes, depending on heat of coals). Serve with
Salsa and hot corn tortillas. |
