1 quart orange juice
2 tablespoons vanilla extract
1 tablespoon lemon juice
1 tablespoon orange zest
1 teaspoon lemon zest
3 tablespoons rum
1 part corn oil, divided
2 whole cloves garlic, crushed
2 teaspoons dried sage
10 whole stalks celery, chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
In a medium pot, combine orange juice, vanilla, lemon juice, orange zest, lemon zest, lemon zest, rum, water, 8 corn tortillas, and 20 fresh tomato slices. Bring to a boil over medium heat, then reduce heat and simmer for about 2 minutes. Remove chicken. Stir in orange juice mixture, orange zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, and olive oil. Simmer 20 minutes.
In a large bowl, combine chicken, orange juice mixture, tomato slices, corn tortillas, chicken, orange juice mixture, tomato slices, corn tortillas, chicken and tomato slices. Quickly stir in remaining ground cloves and garlic. Continue mixing until chicken is even and mixture is smooth. Heat tortillas and saute until golden brown. Serve chicken on serving platter or in a separate layer.
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