First Step...
Machaca Chicken Ingredients
- 2 pounds boneless skinless chicken breast, leg, or thigh
- 1/2 cup diced yellow onion
- 1/2 cup medium diced green bell peppers
- 1/4 cup roughly chopped cilantro leaves
- 2 teaspoons oregano leaves
- I've started using a little epazote, maybe a teaspoon, not too much as it's strong. In addition to the rest of the herbs, it lends a really good flavor to the stock
- 3 tablespoons finely chopped garlic
- 2 teaspoons salt
- 2 teaspoons white pepper
- 4 cups water
What To Do With Them...
This machaca-style cooked meat is very versatile, you can use it in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, all of the ingredients are put together in a large pot and brought slowly to a boil. Then reduce the heat and simmer for 1 to 1 1/2 hours. If you desire you can bake all of this in a covered dish in a 350-degree oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred when stabbed with a fork. Some of it may require quick chopping.
Next Step...Make the Soup
Make the machaca chicken recipe above before preparing the ingredients for the soup.
Ingredients
- 1/2 cup each, 1/2 inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
- 1/2 cup roasted green chile cut into a small dice
- 2 tablespoons vegetable oil plus more for frying
- 4 cups of the machaca chicken stock
- 2 tablespoons finely chopped garlic
- 2 teaspoons ground cumin
- 1 lb machaca chicken
- White corn tortillas cut into 1/4-inch wide strips
- Blue corn tortillas cut into 1/4-inch wide strips
- 3 tablespoons cornstarch
- 3 tablespoons masa
- Chopped cilantro leaves as needed
- 1 tablespoon fresh lime juice
- salt as needed
- 1 cup crushed corn tortilla chips
- 1 ripe avocado sliced
What To Do With Them...
- Begin with a large pot, saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes
- When the vegetables are limp, add the broth and add garlic and cumin and bring to a boil
- Reduce heat and add chicken. Simmer for 10 to 15 minutes
- Meanwhile or beforehand, fry the corn tortilla strips in 350º oil for 2 minutes until crispy, then drain well on paper towels
- With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. Bring the soup back up to a boil. Stir with 1 hand and pour the slurry in slowly with the other.
- Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Do the same with the masa for a nice corn flavor.
- Remove from heat, and add cilantro and lime juice
- Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips, then ladle the soup on top. Place a handful of strips on top of each, garnish with avocado slices and cilantro and serve