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DOBLADITAS CON SALSA VERDE

Name: Dobladitas con Salsa Verde
Yield: 3
Ingredients: For the Salsa Verde; 1 lb tomatillos, husked and rinsed; 2 1/2 Serrano or Jalapeño Peppers, adjust for heat; 1/2 white onion; 2 cloves garlic; 1 bunch cilantro; kosher salt, to taste; splash water or broth; For the Poached Chicken; 2 bone in, skin on chicken breasts or thighs; kosher salt, to taste; 1/2 onion; bay leaf, garlic, peppercorns, optional; For the Black Beans; 2 cups cooked black beans OR; 1 can black beans, drained and rinsed; 1/2 onion; 2 cloves garlic; 1 bunch cilantro; olive oil, to taste; salt, to taste; For the Assembly; corn tortillas; sour cream or crema; crumbled feta or queso fresco; fresh cilantro

Family-style dobladitas!

3 servings

original

metric

INGREDIENTS

For the Salsa Verde

1 lb tomatillos, husked and rinsed

2 ½ Serrano or Jalapeño Peppers, adjust for heat

½ white onion

2 cloves garlic

1 bunch cilantro

kosher salt, to taste

splash water or broth

For the Poached Chicken

2 bone in, skin on chicken breasts or thighs

kosher salt, to taste

½ onion

bay leaf, garlic, peppercorns, optional

For the Black Beans

2 cups cooked black beans OR

1 can black beans, drained and rinsed

½ onion

2 cloves garlic

1 bunch cilantro

olive oil, to taste

salt, to taste

For the Assembly

corn tortillas

sour cream or crema

crumbled feta or queso fresco

fresh cilantro

TOOLS

Babish Chef’s knife

Babish measuring cups and spoons

Babish cutting board

Babish saucepot

Babish saucepan

Babish stock pot

Babish mixing bowl

Babish glass bowl

Babish mini prep bowls

forks

food prep gloves

rubber spatula

food processor

potato masher

DIRECTIONS

For the Salsa Verde

In the bowl of a food processor, add the tomatillos, peppers, garlic, onion, and cilantro. Pulse until smooth.

1 lb tomatillos, husked and rinsed

2 ½ Serrano or Jalapeño Peppers, adjust for heat

2 cloves garlic

½ white onion

1 bunch cilantro

food processor

Babish cutting board

Babish Chef’s knife

Then, transfer the blended mixture to a small saucepan and simmer down until thick, rich, and fragrant.

For the Salsa Verde

Babish saucepot

For the Poached Chicken

In a saucepot, poach the chicken gently in salted water with onion over medium heat until cooked.

2 bone in, skin on chicken breasts or thighs

kosher salt, to taste

½ onion

Babish stock pot

Once tender, transfer to a heat-proof bowl and shred using forks.

For the Poached Chicken

Babish glass bowl

forks

For the Black Beans

In a saucepan over medium heat, sauté onion and garlic in oil.

½ onion

2 cloves garlic

olive oil, to taste

Babish saucepan

rubber spatula

Toss in the beans, then add the entire bunch of chopped cilantro.

2 cups cooked black beans OR

1 bunch cilantro

Babish saucepan

rubber spatula

Babish Chef’s knife

Babish cutting board

Let it simmer until fragrant.

For the Black Beans

Then mash or pulse in a food processor until its consistency is spreadable, but not paste-like.

For the Black Beans

food processor

potato masher

For the Assembly

Heat and lightly char the corn tortillas on the gas burner until just warm and spot-charred.

corn tortillas

food prep gloves

Fill with a layer of beans and shredded chicken, then fold in half.

corn tortillas

For the Black Beans

For the Poached Chicken

Finally, drench the assembled dobladas in Salsa Verde.

For the Salsa Verde

Top with crema, crumbled feta (or queso fresco), and a scatter of fresh cilantro.

sour cream or crema

crumbled feta or queso fresco

fresh cilantro

Serve hot and enjoy!

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