- Chicken Breasts
- Roma Tomatoes
- Anaheim Chilies
- Black pepper
- Onion powder
- Garlic powder
- Salt to taste
- Mild cheddar 1.5 cups
- Monterey Jack 1.5 cups
- 2 lbs flour (Mexican brands like El Rosal, Bonfil or Selecta work best)
- 1 oz salt
- 1 teaspoon baking powder
- .7 -1 oz lard
- Shredded Chicken
- Flour Tortilla
- To a pot of boiling water, add salt, onions, garlic and chicken.
- Bring the water to a simmer and allow the chicken to cook.
- While the chicken simmers, place Roma tomatoes and Anaheim chilies on a wood fired grill.
- Keep turning the tomatoes and chilies so that all sides are charred.
- Remove the tomatoes and chilies from the grill to cool.
- While the tomatoes and chilies cool, remove the chicken from the water.
- Shred the chicken with two forks.
- Peel the tomatoes and chilies.
- Place the tomatoes and chilies in a bowl and mash.
- Into a pot, add the tomatoes and chili mix and the chicken.
- Bring the pot to a medium heat.
- To the pot, add coriander, cumin and cayenne.
- Add the black pepper, onion powder and garlic powder.
- Stir everything together and taste, adjust the seasoning with salt.
- Simmer everything for fifteen minutes.
- Remove the mixture from the heat.
- Add the mild cheddar and Monterey Jack.
- Mix everything together and reserve.
- In a large mixing bowl, combine flour, salt and baking powder.
- To the bowl add 1/2 of heated/warm lard.
- Slowly add 1 cup heated/warm water as you mix with your hands.
- After about 5 min add half of the remaining lard. Continue to mix.
- After about 5 min add the remaining lard.
- Mix vigorously with hands.
- Remove from bowl and continue to knead on a tabletop.
- Once it reaches a spongy consistency and all of the flour is well integrated into the mix you are ready to make the tortillas.
- Pull at masa between your thumb and forefinger and form an ok symbol with your fingers - pinching off small bolitas or balls of masa.
- Weigh the dough balls - they should be around 1.98 grams.
- Place the dough in the prensa and press them into a tortilla shape.
- Put the tortilla on a hot comal and cook for 3/4 seconds.
- Flip over and cook for ¾ second.
- Set aside.
- Rise the Cebollitas to remove the dirt.
- Snip the bottom and the top end off.
- Peel the outer layers of the Cebollitas.
- Place the Cebollitas on the grill for five minutes.
- Flip the Cebollitas over to the other side.
- Add 1/2 cup of hot chivi mix to bottom half of a flat flour tortilla.
- Bring sides of the tortilla up around the edges and roll tortilla into a burrito.
- Place the Chivichanga on the open fire grill to add grill marks.
- Flip the Chivichanga over to get grill marks on the other side.
- Remove and Chivichanga from the grill and place on a place.
- Remove the Cebollitas from the grill and place on the plate.
- On the place add a lime and radish slices.