Tag: Mexican
Swiss Green Enchiladas
Swiss Green Enchiladas
Enchiladas are a cheese, bean, or meat filled tortilla rolled, then covered with a sauce. Sometimes the are baked; sometimes they are not. Sometimes I am baked; sometimes I’m not(when I’m sleeping). These enchiladas are filled with shredded meat(I used pork), then covered in a creamy salsa verde and topped with Swiss cheese. Something I started doing with tortillas is brushing them with cooking oil instead of add the oil to a pan. I use a lot less oil and get the same results. Just a light brush on each side of the tortilla will work.
Servings: 4
Ingredients
Creamy Salsa Verde
- 1 lb tomatillos
- 1/4 medium onion
- 5 seranno peppers
- 5 garlic cloves
- 3 green onion roughly chopped
- 1/3 cup cilantro
- 1 tbsp vegetable or canola oil
- 1/2 cup Mexican table cream or sour cream
- 1/2 cup cilantro
Swiss Green Enchiladas
- 12 corn tortillas
- vegetable or canola oil
- 2 lbs shredded meat pork, chicken, or beef
- 2 1/2 cups Creamy Salsa Verde
- Swiss cheese sliced
Instructions
Creamy Salsa Verde
- In a large skillet, dry roast the tomatillos, onion, garlic, seranno peppers, and green onions until you get a little color out of them. 6-8 minutes.
- Make sure to peel the garlic cloves before adding them to the blender.
- Add all of the roasted vegetable plus 1/3 cup of cilantro to a blender.
- Puree until smooth.
- In the same skillet you dry roasted the vegetables in, add 1 tbsp of cooking oil over medium heat. Add the green salsa.
- Cook for 8-10 minutes.
- Put the salsa back in the blender with 1/2 cup of cilantro and the Mexican table cream.
- Puree until smooth. Set aside.
Swiss Green Enchiladas assembly
- Add 1/2 cup of the salsa to the bottom of a baking dish.
- Brush cooking oil over each of the tortillas and cook for 1 minute a side.
- Put 2 tbsp of meat in the center of the tortilla. I used some leftover pulled pork.
- Roll it up tight.
- Put all of the enchiladas seam side down in the baking dish. You should yield 10-12 enchiladas.
- Cover with the creamy salsa verde and slices of Swiss cheese. Preheat the oven to 350 degrees. Bake for 30 minutes.
- Serve with some sour cream.
Pollo al Horno in Adobo (Roast Chicken in Adobo)
Pollo al Horno in Adobo (Roast Chicken in Adobo)
Roast chicken pieces in adobo marinade. Sounds good to me. This Guajillo pepper marinade is very flavorful and simple to make. I recommend making extra marinade so you can baste the chicken pieces a few times the last 20 minutes of cooking. For this recipe, I used whole chicken legs that I separating the drums and thighs. The thighs and drumsticks are closer together in size so I didn’t use any chicken breasts or wings. I want the chicken to cook evenly at the same rate. Wings would cook quicker and the breasts would take longer. You can definitely marinate a whole chicken like this. I would let it sit in a gallon size ziplock bag and marinate for at least 24 hours then. A 4lb. roasting chicken will take about 80 minutes in the oven at 350 degrees. Another great way to prepare this dish is to grill the chicken pieces. The chicken will take about 35-40 minutes indirectly on a charcoal grill and 25-30 minutes on a gas grill. Turn every 5 minutes or so and baste with the extra Guajillo pepper marinade. Internal temperature in dark meat must read 180 degrees, 165 for white meat.Once the chicken is finished cooking, however way you want to prepare it, squeeze lime juice over the pieces and let rest for 10-15 minutes before serving.
Servings: 4
Ingredients
- 4 whole chicken legs drum and thigh separated
- salt to season
- 3 Guajillo peppers
- 1 tsp sazon
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp black pepper
- 6 garlic cloves
- 1/4 cup lime juice
- 1/2 cup water
Instructions
- In a dry skillet, roast the Guajillo peppers for 3 minutes.
- Soak the peppers in water for 20 minutes to soften up.
- Add the Guajillo peppers, sazon, oregano, cumin, black pepper, garlic cloves, lime juice, and water to a blender.
- Puree until smooth.
- Peel back the skin on the chicken pieces and season the meat with salt.
- Pour the marinade over the chicken pieces. Cover and marinate in the refrigerator for 4 hours, preferably overnight.
- When ready to cook the chicken, let sit out at room temp for 30 minutes. Pull the skin back over the chicken pieces. Season the top with more salt. Preheat the oven to 350 degrees. Place the chicken on a rack on a foil covered baking sheet. Add a cup of water to the pan to prevent burning.
- Roast the chicken for 45-50 minutes. Let rest for 10-15 minutes before serving.
- Serve the chicken with refried black beans. Sqeeze a little lime over the chicken.
Chicken Tinga
Chicken Tinga
Chicken Tinga originates from the state of Puebla, where the Mexican army defeated the French armada in 1862 of the 5th of May, now celebrated as Cinco de Mayo. Tinga can be made out of chicken, pork, or beef, and will always contain tomatoes, onions, and chipotle peppers in adobo. This particular recipe is the most popular way to make chicken tinga in Mexico, but the real authentic version contains chorizo mixed in with the main protein.Chicken Tinga is great served on it’s own as a main dish with rice and beans, but is also great as taco, burrito, and empanada filling as well as a topping for sopes and tostadas.
Ingredients
- 2 lbs chicken thighs skinned, boned, and diced
- 1 tbsp vegetable or canola oil
- 1/2 large onion diced
- 6 garlic cloves minced
- 3 medium tomatoes diced
- 3 bay leaves
- 1/2 cup chicken stock
- 1 tsp thyme
- 1 tsp Mexican oregano
- 1 can chipotle peppers in adobo
- salt and pepper to taste
Instructions
- In a large sauce pan over medium high heat, add the cooking oil. Sauté onion for 5 minutes.
- Add in the garlic and cook for another 2 minutes.
- Add in the diced chicken, thyme, and oregano. Cook for 8 minutes until chicken is browned.
- Stir in the diced tomatoes. Add salt and pepper. cook for 5 minutes until the tomatoes start to break down.
- Add in the chicken stock and bay leaves. Cook for another 5 minutes.
- Add in the can of chipotle peppers in adobo sauce. Cover and simmer for 30 minutes on medium heat.
- After the 30 minutes is up, uncover and cook for another 15 minutes to reduce and thicken the sauce. Make sure to break up the chipotle peppers in the chicken tinga.
- Chicken Tinga is great served as a main dish with beans and tortillas. It can be used as taco or burrito meat, sopes, empanada filling, or on top of tostadas like you see in the pic.
