TORTITAS DE POLLO en SALSA ROJA | Cheesy Chicken Patties in Red Sauce ❤️

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber while flour tortillas are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

Cut the chicken breasts in half lengthwise, weighing about 1 pound.

In a small Dutch oven, add the chicken, 1/4 small onion, 1 garlic clove (smashed), 8 peppercorns, 1 celery rib, 1 bay leaf, and a pinch of salt.

Turn the heat to high and bring to a boil, then lower the heat to low and cook for approximately 15 minutes.

Check the chicken for doneness, then remove it from the pot and cover with saran wrap to cool.

Shred the chicken and give it a light chop to avoid long strands.

In a mixing bowl, combine 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 2 tablespoons all-purpose flour, and 3 beaten large eggs.

Mix all the ingredients together until well combined.

Heat about 1/4 cup canola oil in a skillet over medium heat.

Using a heaping tablespoon of the chicken mixture, form patties and push them down slightly in the skillet.

Cook the patties for about 3 minutes until golden, then flip and cook for another 3 minutes until golden on both sides.

Remove the patties and place them on a plate lined with paper towels to drain excess oil.

Cover the cooked patties with saran wrap to keep warm.

In a hot comal, roast Roma tomatoes (cored), 1/2 cup julienned onion, and 2 garlic cloves until nicely roasted.

Transfer the roasted ingredients to a blender, adding 1 tablespoon chicken bouillon, 2 chipotle peppers with 3 tablespoons adobo sauce, 1/2 teaspoon oregano, and 1 cup chicken broth.

Blend until smooth, then set aside.

In a skillet, heat 2 tablespoons canola oil over medium heat and add the 1/2 cup julienned onions, cooking until translucent.

Add the blended salsa to the skillet along with 1/4 cup chopped cilantro and bring to a low boil for about 5 minutes.

Taste the salsa and adjust salt if needed.

Add the corn tortillas to the skillet with the salsa, then top with freshly grated mozzarella cheese.

Lower the temperature to low, cover, and let simmer until the cheese is melted.

Serve the tortas de pollo with plenty of salsa and enjoy.

Cooking Techniques

Equipment Needed

Spice Level: