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Posts Tagged ‘chipotle’

What you need:

3 tbsp vegetable oil
1 1/2 lbs / 680 g skinless boneless chicken breast
Salt and pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28 oz) can stewed tomatoes
1/2 tsp all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

What you do:

preheat the oven to 180C/ 350F / gas mark 4

Coat a large saute pan or frying pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow  7 mins each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute the onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans

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What you need:

1 tbsp olive oil
1 cup uncooked long grain rice
2 cups of chicken broth
1/2 yellow onion
1/4 cup of plain tomato sauce
4 cloves of garlic, minced
1 Roma tomato, diced
1 tsp cumin powder
1 chipotle pepper, diced
1/4 cup of frozen peas
salt, to taste

What you do:

Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.

Do not lift the lid, just let it do its thing for the 20 minutes. Lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.

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What you need:

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 medium red  peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 1/2 tbsp minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
1/4 cup minced fresh cilantro leaves
6 tbsp lime juice
2 tsp grated lemon zest
8 ice cubes
Extra-virgin olive oil for serving

what you do:

Combine the tomatoes,  peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.

Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes.

Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.

Serve cold, drizzling each portion with about 1 tsp extra-virgin olive oil and topping with the desired garnishes

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