LAS MANITAS ENCHILADAS ZACATECANAS

Las Manitas Enchiladas Zacatecanas

Chicken Filling
1 whole frying chicken, giblets and excess fat removed
1/2 medium onion, peeled and sliced
1 clove garlic, peeled
1 tablespoon salt
2 tablespoons butter or margarine
1 clove garlic, peeled and minced
1/2 medium onion, peeled and chopped
1 medium tomato, chopped
1/2 bell pepper, seeded and chopped
1 teaspoon black pepper
1 teaspoon dried marjoram
4 sprigs cilantro
1 1/2 teaspoons cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt or to taste

Put whole chicken, sliced onion, whole garlic clove, and 1 tablespoon salt in a pot with enough water to cover and bring to a boil. Reduce heat, cover, and simmer until chicken is done, about 30 minutes (it will be cooked more later). Remove from pot and let cool; reserve broth. Remove meat from bones and shred.

In a large saucepan melt butter over low heat. Add all remaining ingredients except for tomato sauce and salt, and saute.