From: John Caputo, Bin 36, Chicago. Yield: 8 servings. 10 boneless, skinless chicken breasts 2 qts. chicken stock 1 yellow onion, sliced 2 cloves garlic 1 tsp. tomato paste 2 dried pasilla peppers, without stems and seeds 1 crispy tortilla 4 oz. Mexican chocolate 1 oz. sesame seeds, toasted 1 oz. pumpkin seeds, toasted 1/2 tsp. cinnamon 2 tsp. cumin powder to taste, salt 16 tortillas, warmed 6 oz. Quesco Fresco cheese 2 cups plain yogurt juice of 2 limes 1/4 chipotle pepper (canned) Place ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.