Spicy Chicken can be used in enchiladas, tacos, and many other dishes that call for either beef chunks or ground beef.
INGREDIENTS | YIELDS 4 to 5 pounds
- 2 garlic cloves
- 4 medium tomatoes
- 3 fresh jalapeño chili peppers
- 1 bunch fresh cilantro
- 1 bay leaf
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 (8-ounce) bottle Italian salad dressing
- 1 fryer chicken (about 2½ pounds)
Peel and mince the garlic. Cut the tomatoes into 1-inch pieces, reserving the juice. Remove the stems and seeds from the chili peppers. Remove the stems from the cilantro.
Combine all the ingredients in a heavy pot. Cover and cook over medium heat for about 5 hours.
Remove the meat from the broth and let cool. Remove and discard the skin and bones, and shred the meat with forks or in a food processor. Discard the broth.
Where There Are Chickens …
Chickens are perhaps the most plentiful food animal in Mexico. They are easy to raise and can feed off bits of discarded grain. They also provide eggs. When they stop laying eggs they invariably become chicken stock, a standard ingredient in many Mexican recipes.