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For The chicken:

• 1 ½ # chicken breasts, seasoned with salt and pepper

• 3 chiles in adobo

• ½ small onion, chopped

• 3 garlic cloves, chopped

• 1 C. chicken stock

• 3 T. apple cider vinegar

• ½ lime, juiced

• 2 tsp. cumin

• 2 tsp. oregano

• 1 tsp. chili powder

• ½ tsp. clove

• Salt and pepper

For The Suizas Sauce:

• 1 ½# tomatillo, de-husked and cut in half

• 4 chiles, whole

• 2 T. oil

• 1 C. cilantro, chopped

• 1 ¼ C. crema

• 1.5 tsp ground cumin

• 6 cloves garlic

• ¾ C. hot water

• Tater Tots, fried/seasoned

• Queso Fresco


1. In a pressure cooker on the browning setting, add the chicken breasts and sear well on the skin side. Flip the chickens over and add the onion and garlic and season with salt and pepper. Cook for 3 minutes and then add the chicken stock, vinegar, lime juice, cumin, oregano, chili powder, clove and salt and pepper. Place the lid on and set for 15 minutes on high pressure. Let the pressure release naturally, remove the chicken and shred. Set aside.

2. In a bowl, toss the tomatillo and chiles with the oil and salt and pepper. Broil in the oven until charred. Let cool. When cool, remove the skin from the peppers, but not the tomatillo.

3. Transfer the roasted tomatillos and chiles to a food processor and mix with the cilantro, crema, cumin, garlic and hot water. Puree until smooth. Set aside.

4. Fry or bake the tater tots, and season with your favorite chili seasoning.

5. On a lined sheet tray, place the seasoned taters first, then the shredded chicken, then top with the sauce and the queso. Roast in a 450 degree oven until to get everything nice and crispy.