Shredded Chicken Filling

Recipe Ingredients

6		Dried ancho or pasilla chile
1 teaspoon	5ml	Salad oil
2 teaspoons	10ml	Onions (large)
2		Garlic
1		Tomatoes
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Dry oregano
1/2 teaspoon	2.5ml	Cumin
2 cups	125g / 4.4oz	Chicken or turkey breast
		Salt
		Pepper

Recipe Instructions

Place chiles on a baking sheet and toast in a 300-degree oven until fragrant (3 to 4 minutes). Remove from oven; let cool. Discard stems, seeds and veins; then place chiles in a bowl, cover with 1-1/2 cups boiling water, and let stand until pliable (about 30 minutes).

While chiles are soaking, place oil, onions, garlic, and 1 tablespoon water in a wide nonstick frying pan. Cook over medium heat, stirring often, until mixture is deep golden (20 to 30 minutes); if onions stick to pan or pan appears dry, add more water,

Drain chiles, discarding liquid. In a blender or food processor, whirl chiles, tomatoes and their liquid, sugar, oregano, and cumin until smoothly pureed.

Stir chicken and chile-tomato mixture into onion mixture. Reduce heat and simmer, uncovered stirring occasionally, until mixture is thick and flavors are blended (about 10 minutes). Season to taste with salt and pepper.

Low-Fat Mexican Cookbook - Sunset Books - ISBN 0-376-02478-X

Source:
Janet Baker

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