Serves:
Serves 16-20 people.
Ingredients:
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 qts. water, divided
2 cups crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded Garnish – cheddar cheese, tortilla chips, and Pico de Gallo
Method:
1. In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes.
2. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.
3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.
4. Garnish with shredded cheddar cheese, crumbled tortilla chips, and Pico de Gallo.
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