Ingredients

• 2 bone-in chicken breast halves
• 2 cups chicken broth
• 0.5 whites onion , halved, divided
• 2 teaspoons salt
• 2 cloves garlic , divided
• 1 pound fresh tomatillos , husks removed
• 5 serranos peppers , or to taste
• 1 pinch salt
• 0.25 cups vegetable oil
• 12 corns tortillas
• 1 cup crumbled queso fresco
• 0.5 whites onion , chopped
• 1 bunch fresh cilantro , chopped

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.
4. 4 When cool enough to handle, shred chicken with your hands.
5. 5 Place tomatillos and serrano peppers in a medium pot and cover with water.
6. 6 Bring to a boil and cook until tomatillos turn from bright green to dull, army green.
7. 7 Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.
8. 8 Blend until completely puréed.
9. 9 Pour salsa into a medium saucepan and bring to a low boil.
10. 10 Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
11. 11 Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.
12. 12 Fill or cover tortillas with shredded chicken, then top with salsa.
13. 13 Sprinkle with queso fresco, onion, and cilantro.

Nutrition per serving