- Yield: 6 servings
- Prep: 10 minutes
- Cook: 30 minutes
Pati Jinich serves this with a side of rice and refried beans. She piles the leftovers on crispy corn tostados with fresh queso (cheese), lettuce and tomatoes. This can be made up to 3 days ahead, covered and refrigerated.
- 8 ripe Roma (plum) tomatoes (about 2 pounds)
- 2 to 3 tomatillos (about 4 ounces), husks removed, rinsed
- 3tablespoons vegetable oil
- 1cup chopped white onion
- 2 garlic cloves, minced or pressed
- 1/2teaspoon dried oregano, preferable Mexican
- 1/4teaspoon dried marjoram
- 1/4teaspoon dried thyme
- 1 1/2teaspoons coarse salt
- 1/4teaspoon freshly ground black pepper
- 1 whole canned chipotle chile in adobo sauce (optional), plue 2 tablespoons adobo sauce
- 5cups shredded cooked chicken or rotisserie chicken
- 1 1/2cups reduced-sodium chicken broth
- Place tomatoes and tomatillos in a medium saucepan; cover with water. Bring to a simmer over medium-high heat; cook 8 to 10 minutes, until soft and mushy but not falling apart. With a slotted spoon, transfer to a blender or food processor. Let cool slightly, then blend until smooth.
- Heat oil in a 12-inch skillet over medium heat. Add onion and cook until soft, 4 to 5 minutes. Add garlic and cook until lightly browned, about 1 minute. Pour tomato mixture into skillet. Stir in oregano, marjoram, thyme, salt and pepper. Add chipotle chile, if using, and adobo sauce. Partially cover and simmer, stirring occasionally, until sauce turns dark red and is no longer soupy, 10 to 12 minutes. Add more adobo sauce and chiles near the end if you want more heat.
- Add chicken and broth and stir until well mixed. Cook, stirring occasionally, until chicken has absorbed most of the sauce, 6 to 8 minutes. Serve hot.
Recipes excerpted from Pati’s Mexican Table © 2013 by Pati Jinich. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.