|
PLace chicken and 1/2 onion in pan, cover with water bring to boil.
Reduce heat to medium low and poach until chicken is cooked
through, about 15 minutes. Save 1 cup of liquid, discard the rest
and onion. Once cool, shred chicken. Broil poblano pepper, move
to boil, cover with plastic wrap and allow to steam for 10 minutes.
Peel off blackened portions, and dice. Chop remaining onion.
Cook onion and garlic in pan. Stir in cumin and cinnamon. Add
chicken tomatoes, chilies, and cooking liquid. Cok over medium
low heat for 25 minutes. Stir in cilantro. Roll out dough, cut into
circles. Place 1 tsp of filing in each, sprinkle with cheese. dampen
edge with water, fold and crimp with fork. Fry with oil at 375 or
bake for 15 minutes at 375. Sprinkle with sugar.
|
