-
1
Shredded Chicken
-
2
Combine the chicken, lime juice, and salt in a medium saucepan.
-
3
Add in enough chicken broth to almost completely submerge all the chicken
-
4
Simmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutes
-
5
Let your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set aside
-
6
Pepper Stuffing
-
7
Set your oven broiler on high and line a baking sheet with aluminum foil
-
8
Place your pasilla peppers and your serrano pepper on the baking sheet and place under the broiler
-
9
You want to roast your peppers until the skin is charred on all sides turning the pasilla peppers probably every 5-7 minutes and the serrano every 3-4 minutes
-
10
Keep a close eye so you don't turn your peppers into mush, remove from the oven and place in a bowl covered with plastic wrap to cool for 15 minutes
-
11
Once cool, you need to peel the skin off of your peppers using your hands. Set 2 Pasilla peppers aside and dice the other Pasilla and the 1 serrano
-
12
Heat a saute pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choice
-
13
Once the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the pan
-
14
Once everything is mixed well, add in juice of half of a lime and the balsamic vinegar ensuring you scrap all the food off the bottom of the pan to mix in
-
15
Remove from heat and season to taste with salt and pepper
-
16
Take your 2 Pasilla peppers that are about to be stuffed with their brother and make a slit down the middle, remove the seeds and plate
-
17
Spoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice over
-
18
Garnish and enjoy
