Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
Serve with guacamole, refried black beans and pico de gallo on the side.
The Serrano chiles make this dish really spicy! Reduce the amount of chiles for less spice. Make this breakfast a little heartier by serving it with fried or scrambled eggs on top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Recipe courtesy of Solomon's Landing Restaurant, Cabo San Lucas, Baja California Sur, Mexico
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!