Cheesy Chochoyotes With Chicken And Enchilada Sauce

By Food52
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2 cups masa harina

1 1/2 cup water or chicken stock

4 tablespoons olive oil

2 teaspoons cumin seeds

1/2 to 1 teaspoon salt (optional; if using stock as liquid, do not include)

1/2 teaspoon garlic powder

2 to 3 ounces cotija cheese (or you can substitute sharp cheddar)

2 tablespoons butter

1 large onion, cut "a la pluma" - into thin half-moons

3 cloves garlic, smashed and minced

4 tablespoons flour

1 large chipotle chili (dried), pulverized in a spice grinder (or substitute 1 1/2 teaspoons chipotle chili powder)

1 1/2 tablespoon ancho chili powder

1/2 teaspoon oregano

1/4 teaspoon coarse ground black pepper

1 teaspoon whole cumin seeds

3 cups water

1 15-oz. can diced tomatoes

salt to taste

6 sprigs cilantro

4 cooked boneless/skinless chicken breasts (I like to bake them in a glass dish for 20-25 minutes at 350, seasoned well with salt and pepper, while I am making the sauce)