I’m unsure why this recipe is getting such good reviews. I used to live in Mexico and this recipe isn’t really authentic at all plus it is very bland.
After making it once exactly as written, I made it a 2nd time with the following changes:
- Substitute jalapeno pepper for Serrano, and use 3-4 serrano peppers.
-Boil raw, bone in chicken breasts with just enough water to cover chicken, a tsp of chicken bouillon per cup of water, few garlic cloves minced, ½ onion
-Once chicken is no longer pink, take out of broth and set aside. Meanwhile -
- Sautee tomatillos, Serrano peppers, 3 garlic cloves, ½ medium onion in pan with 1/3-1/4 cup chicken broth you have from cooking your chicken. After the tomatoes have turned slightly brown on all sides, puree in blender with 1 tsp of oregano.
Once sauce is pureed to the consistency you like, take chicken off bone and spoon sauce over chicken. Since the chicken broth will be salty from the boullion, I let each person salt according to their own taste. I like to top with cilantro, queso fresco, lettuce, and a bit of lime juice. I eat it with fresh corn tortillas so it is almost more like enchiladas but it tastes much better than the original recipe.
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I’m unsure why this recipe is getting such good reviews. I used to live in Mexico and this...