Special equipment: a waffle iron
For the shredded chicken: Put the chicken in a saucepan with the onion and garlic. Add enough water to cover the chicken by 2 inches. Bring to a boil, then reduce to a simmer. Cook until the chicken shreds easily when pulled apart with two forks, about an hour.
Reserve 1 cup of the water the chicken was cooked in. Drain the chicken and shred the meat.
Add the chicken and reserved cooking water back to the saucepan along with the chili powder and cumin. Add some red pepper flakes to taste and season with salt and pepper. Cook over medium heat until the liquid is reduced by half and looks saucy, 8 to 10 minutes. Set aside.
For the pico de gallo: Combine the tomatoes and onions in a medium bowl and squeeze the lime juice over it. Add the cilantro and salt and pepper to taste. Mix to combine.
For the guacamole: Mash the avocado. Add the lime juice, cilantro, hot sauce, 2 tablespoons of pico de gallo and a pinch of salt and pepper. Mix to combine.
For the cornbread jalapeno waffle: Heat a waffle iron.
Mix together the flour, cornmeal, baking powder, salt and baking soda in a large bowl. Grate the butter into the dry mixture, using the large holes of a cheese grater. Toss to coat the butter with the flour.
Combine the buttermilk, honey, egg and jalapenos in a separate bowl and whisk together.
Add the buttermilk mixture to the dry ingredients and stir to combine.
Spray the waffle iron with nonstick cooking spray and drop 3/4-cup portions onto the waffle iron. Cook according to the manufacturer's instructions until golden brown. Repeat until all the batter is finished.
Divide the shredded chicken and guacamole among 4 waffles. Add pico de gallo to taste. Finish with salsa verde, a dollop of sour cream and a sprinkling of Cotija cheese. Garnish with cilantro and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.