Cook chicken in 450 g water with 60 g onion at 95 °C for 18 minutes; shred it.

Ingredients

• 400 gTortillas, ready-to-bake or -fry, corn, without added salt
• 600 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 600 gTomatillos, raw
• 180 gCheese, fresh, queso fresco
• 160 gOnions, raw
• 15 gGarlic, raw
• 20 gOil, olive, salad or cooking
• 600 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Cook chicken in 450 g water with 60 g onion at 95 °C for 18 minutes; shred it.
2. Cook tomatillos, remaining onion, garlic and 150 g water for 10 minutes. Blend with salt and all 450 g chicken-poaching broth into green sauce.
3. Brush tortillas with oil and warm in a dry pan for 1 minute per side.
4. Divide chicken among tortillas, roll them and place in a dish with green sauce.
5. Sprinkle queso fresco and bake at 190 °C for 12 minutes until sauce is hot.