- 2 Boneless Chicken Breast Halves
- 3 Roma Tomatoes, halved
- 1 – 2 Serrano Chiles or Chiles de Árbol (depending on desired spiciness), stems removed
- 1/3 Red Onion, quartered
- 2 Garlic Cloves
- Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 Tablespoon Vegetable Oil
- 2 Teleras (Mexican Flatbread Rolls)
- 1/4 Cup Light Sour Cream
- 2 Thin Slices of Red Onion
- 1 Avocado, pitted, sliced, and peeled
- 1/2 Cup Fresh Cilantro, coarsely chopped
Season thebreast halves with salt and pepper to taste. In a medium saucepan set over medium heat, brown the in the hot oil on both sides. Add water to cover the , turn up the heat to high, and bring to a boil.
Reduce heat to low, cover, and simmer about 14 minutes.
When theis done, pour off the cooking liquid and set aside the , allowing it to cool.
Add the tomatoes,, quartered red onion, and garlic to a blender.
Blend to form a purée.
Pour the purée into the same medium saucepan you used to cook the. Cover and set over low heat.
While that simmers a bit, shred the.
Add theto the tomato purée in the saucepan.
Stir to thoroughly mix the shreddedand sauce. Season to taste with salt.
Cover and simmer on low until the liquid has evaporated, about 7 to 10 minutes, stirring occasionally.
Meanwhile, slice the telerain halves lengthwise.
Divide and spread the sour cream on each half of the telera. Add the thinly sliced red onion and avocado slices to the top halves.
Add the simmeredand tomato mixture to the bottom halves of the telera .
Top thewith the chopped fresh cilantro.
Carefully place the top half of the teleraon top of the half with the cilantro and .
Serve immediately and enjoy!
Inspired by one of my students. Thanks Diana!
Posted by Lindsay