Jul 21

Pollo Pibil Recipe – A Famous Yucatan Delicacy

Pibil

Pibil

This chicken recipe is well known in the Yucatan area of Mexico and if you have taken a vacation in the Yucatan you might have tasted it before. The recipe is quite simple and you need to marinate the chicken in the garlic and chili-infused bitter orange juice and then wrap it in a banana leaf with tomatoes, onions, and epazote for baking and steaming. If you cannot get bitter orange, you can use equal parts of fresh orange juice and lemon juice instead.

What Is Epazote?

Epazote, which is also knows as pigweed, wormseed, Mexican tea, hedge mustard, Jerusalem parsley, pazote and West Indian goosefoot, is a strong-flavored herb and it adds a great flavor to pollo pibil. It has featured in a number of recipes throughout Mexican food history and it dates back to the Aztec times. The Aztecs used it for both cooking and medical purposes.

This herb is poisonous in large quantities but it is beneficial in small quantities because it helps to relieve the gassiness you can get from eating beans. A lot of famous Mexican recipes contain beans. It is often added to animal feed because it helps to prevent worms.

Epazote has a distinctive flavor which has been likened to perfume or gasoline. It is used to season various traditional Mexican recipes like salads, quesadillas, soups, and bean dishes. Older epazote leaves have the strongest flavor so use those sparingly. Younger ones have a milder taste which is also richer. Buy it from Hispanic food stores or Latin markets. You can get the dried version of this herb online and these work well in pollo pibil too.

This herb grows wild in Mexico and South America. It also grows in some parts of the United States. It prefers tropical and sub-tropical conditions and the plant can reach a height of more than two feet. You cannot replace the flavor of epazote by substituting other herbs. If you cannot find it, just leave it out of the recipe but use more of the other seasonings to balance out its loss.

What You Need:

  • 2 small banana leaves or 1 big one
  • 1 sliced yellow onion
  • 8 pieces chicken
  • 4 sliced tomatoes
  • Juice from 4 bitter oranges
  • 2 tablespoons red chili paste
  • 1/2 cup butter
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1 epazote sprig
  • Fresh chopped onion, tomatoes, and chilies, to serve

How To Make It:

Combine the orange juice, salt, garlic and chili paste. Marinate the poultry in this mixture for two hours, piercing it with a fork beforehand so the marinade can really sink in and make the meat moist.

Preheat the oven to 350 degrees F. Arrange the chicken on the banana leaf and top it with the onions, tomatoes, and epazote. Dot the butter on top, then wrap the banana leaf over the chicken and tuck it underneath so it stays closed. Alternatively you can use oven-safe string to tie it up.

Put the wrapped poultry on the uppermost rack in the oven over a big oven-safe bowl half-filled with water. Let the chicken steam for an hour or an hour and a half, depending how big the chicken pieces are. Take the chicken out of the leaf and serve it with fresh onion, tomato, and chilies.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Jul 12

How To Use Vanilla Beans

Vanilla BeansA lot of home chefs just reach for the bottle of vanilla extract when they want to add this taste to their traditional Mexican foods or whichever recipes they are making, but the fresh pods are a much better idea. Just like using a stick of cinnamon gives a more authentic flavor than using a pinch of ground cinnamon, using a fresh vanilla bean to make your authentic Mexican food recipes will make them much nicer than just using a pinch of flavored sugar or a drop of essence.

This ingredient is extracted from Mexican orchids and it is the second most expensive spice after saffron, due to the amount of physical work needed to prepare it. Vanilla features in more than just cookies and cakes. It is sometimes added to perfume, seafood recipes and even pipe tobaccos and cigars.

You can add some to plain yogurt or cottage cheese for a unique gourmet flavor or stir some into your coffee or hot chocolate for a luxurious treat. So, if you are new to using this ingredient in cooking, how exactly do you prepare the bean and extract as much of the wonderful flavor as possible?

How To Open The Pod

First of all, it is best to steam your pod for a minute or two. This makes the slippery surface easier to cut into. Slice lengthwise to open the bean and scrape out the seeds. It is best to have a plate or some waxed paper underneath the pod, to catch any falling seeds. This is not a cheap ingredient and you will not want to waste or lose any of the little seeds.

The recipe might tell you to add the seeds to a cold, warm, or hot liquid or it might tell you to add the whole bean. It should be infused for a minimum of ten minutes, if you are using it in the recipe, and then removed. The little black seeds will remain in the liquid.

Store your beans in an airtight container somewhere cool and dark. They can be stored with your other spices but keep them well away from the oven because heat will destroy their delicate aroma and flavor.

How To Make Vanilla Sugar

Do not discard the empty bean because you can use it to make flavored sugar. Put the scraped-out bean into a clean, empty jar and cover it with white sugar. Put a tight-fitting lid on the jar and let it set for a few weeks. Keep it out of direct sunlight. The vanilla pod will flavor all the sugar in the jar. As you use the sugar, you can top up the jar with fresh sugar and let the pod flavor it. This flavored sugar is nice in coffee or desserts.

How Much Vanilla Is In One Pod?

One pod, or bean, holds an amount of vanilla equal to one teaspoon of pure ground vanilla, half a teaspoon of nectar, three teaspoons of extract or one pouch of the infusion. Knowing this means you can choose another method of adding the flavor to your authentic Mexican food recipes if you prefer, or if you are on a tight budget.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/

Article Source: EzineArticles.com

Jul 08

Mexican Fish Recipes – How To Make Mexican Cod Stew

Cod StewFish might not be the first ingredient to come to mind when you think about traditional Mexican foods, probably because of how chicken and beef tend to dominate the menus at Mexican restaurants. Fish and seafood is popular in Mexico though, especially in areas situated along the coastline.

If you have spent a vacation in Mexico, you will probably have been staying at one of the coastal resorts and perhaps you were lucky enough to sample at least one seafood dish during your stay.

How To Make Mexican Fish Dishes

Fish can be used in different ways in Mexican cuisine. It can be used to make casseroles, stews, or soup recipes. It can be used to make salads or side dishes and you can also make appetizers with it.

Ceviche is a raw fish dish, in which the filets are chopped and marinated with citrus juice. The citrus juice cooks the flesh of the seafood and the finished dish is really delicious. Cod is another popular ingredient in this cuisine and it is versatile enough to use in a wide range of dishes.

Alternatives To Cod

The mild flavor of cod makes it suitable for making authentic Mexican food recipes. This lean fish is available all year round. You can use red snapper or grouper in the following recipe instead if you want, but cod does have a pleasing texture which suits south of the border dishes very nicely.

The following recipe is easy to make and it makes enough to serve four people. Add a pinch of red pepper flakes or a little chopped chipotle in adobo sauce if you want to spice your Mexican cod stew up a little.

The fact that it is made in the microwave means the cooking time is very short, which is great if you are hungry and do not want to wait too long for your food to cook.

What You Need:

  • 3/4 cup frozen corn kernels
  • 1 lb red new potatoes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 2 thinly sliced shallots
  • 1/4 cup chopped, fresh cilantro
  • 1 lb skinless cod filet, in 1 1/2 inch pieces
  • 14 1/2 oz canned diced tomatoes, drained
  • Salt and black pepper

How To Make It:

Stir the corn, cilantro, cumin, and tomatoes in a bowl, saving some of the cilantro leaves as a garnish.

Scrub the red potatoes and slice them thinly. Mix them with the oil and shallots in a two quart bowl. Cover the bowl with a lid and microwave for six minutes on high.

Arrange the cod in one layer around the dish, on top of the potatoes. Sprinkle some salt and pepper on top.

Spoon the tomato and corn mixture in the middle and cook in the microwave on high until the potatoes are tender and this fish is cooked. This will take about ten minutes. Stir the stew gently to combine the flavors and garnish with cilantro leaves.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Jul 05

Mexican Salads Made Easy

Beets for Salad

Beets for Salad

After a long day of work, the last thing you want to do is slave over the stove for hours to serve a delicious meal, never the less a delicious and healthy meals. Most people are seeking quick and easy meals to prepare in a short amount of time after a long day of work. Salads are a great healthy meal that can be made in a pinch.

You can easily make a salad by tossing together lettuce, tomatoes, cucumbers, and onions topped with your favorite salad dressing. Bacon and almonds make great salad toppers. If you would like to add a Mexican flare to your typical house salad, try adding sliced avocado, olives, peppers, black beans, and corn to your salad topped with homemade salsa. No matter what you have in your refrigerator, chances are, you can throw together a salad with whatever is on hand.

Roasted Beet And Jicama Salad With Jalapeno Dressing

This is a very easy recipe that anyone can prepare. This recipe will give you bragging rights for the wonderfully flavored salad dressing. The pairing of jicama and beets goes great alongside the jalapeno and peanut salad dressing. If you are in a rush, this recipe can be made in advance and can be refrigerated up to a day ahead. If making ahead, you can serve this salad chilled.

If you love south of the border flavors and feel like kicking this recipe up a notch, try substituting a Serrano pepper for the jalapeno pepper or add 2 peppers to really make this recipe hot and spicy.

What You Need:

  • 1 pound small beets
  • 1 medium white onion
  • ½ cup zesty Italian salad dressing
  • 1 jalapeno pepper
  • 1/3 cup dry roasted peanuts
  • 2 tablespoons lime juice
  • 1 medium jicama
  • 2 tablespoons chopped cilantro
  • 1 lime

How To Make It:

Cut onion and lime into wedges. Stem the jalapeno. Peel jicama and cut into 2-inch sticks.

Preheat oven to 400 degrees. Gently wash beets and pat dry. Pierce beets in several places with a fork.

Place beets and onions in center of a large sheet of aluminum foil. Drizzle beets and onions with 2 tablespoons of salad dressing. Bring up foil sides, double fold top and bring both ends up to seal foil packet. Be sure to leave room inside foil packet so that heat can circulate.

Place on 15×10 baking pan. Bake 45 minutes or until beets are tender. Remove from oven and let stand 5 minutes. Cut slit into foil packet to release steam before opening the packet. Let beets stand in foil until cooled.

To peel beets, gently rub skins with cloth or paper towel until all of the skins are removed. Cut the beets into wedges and set aside.

In a blender, combine jalapeno pepper, remaining salad dressing, ¼ cup of peanuts and lime juice. Cover and blend until smooth. Set this mixture aside.

Arrange jicama on a serving platter. Top with beets and onion mixture. Drizzle with salad dressing mixture. Sprinkle cilantro and remaining chopped peanuts on top of salad.

Serve garnished with lime wedges.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Jun 25

Two Great Mexican Rice Recipes

Mexican Rice

Mexican Rice

Rice is a popular grain in authentic Mexican food recipes and there are different ways to make Mexican side dishes and entrees with it. Make sure you use a good quality stock or broth when making the following recipes, because you will really be able to taste the difference. Also, make sure you cook the rice according to the directions. It should not be too hard or too soggy and it should have a light, fluffy texture.

Spiced Rice With Garlic And Vegetables

This is a very easy recipe and perfect for cooking novices. You simply have to add everything to the pot and let the mixture simmer until everything is cooked to perfection. If you are making this as a side dish, it is handy to know that once it is ready, and you can leave it in the pot (do not lift the lid!) for up to half an hour and it will be fine.

As is the case with similar recipes, this can be served at whatever temperature you like. Perhaps you enjoy it piping hot or maybe you prefer it at room temperature or chilled as a buffet dish. Either way would be fine, although dishes like this should not be left at room temperature for more than a couple of hours for food safety reasons.

What You Need:

  • 1 chopped fresh jalapeno pepper
  • 1 1/2 cups chicken broth
  • 1 cup long grain white rice
  • 1/2 finely chopped onion
  • 1/2 finely chopped green bell pepper
  • 1 tablespoon vegetable oil
  • 1 halved garlic clove
  • 1/2 teaspoon cumin
  • 1/2 cup chopped cilantro
  • 1 de-seeded, chopped tomato
  • 1 chicken bouillon cube
  • Salt and black pepper, to taste

How To Make It:

Saute the rice in the oil for a few minutes in a large pan, and then pour in the chicken broth. Bring the mixture to a boil. Stir in the tomato, jalapeno, onion, and green bell pepper.

Season with the garlic, cilantro, cumin, and bouillon cube. Taste the mixture and add salt and black pepper to taste. Bring it to a boil again, and then turn the heat down. Simmer the mixture for twenty minutes or until the flavors are well combined and all the ingredients are tender.

Baked Mexican Rice With Cheese

Using the oven means you can have the stove top free for sauteing some chicken or pork or whatever you are going to serve alongside this recipe. The mixture of cottage cheese, sour cream, and Cheddar cheese in this Mexican food recipe gives a rich, creamy result.

What You Need:

  • 1 cup chopped onion
  • 2 tablespoons chicken broth
  • 2 tablespoons butter
  • 4 cups cooked rice
  • 1/4 teaspoon black pepper
  • 1 big bay leaf or 2 small ones
  • 1 cup cottage cheese
  • 2 cups sour cream
  • 2 cups grated Cheddar cheese
  • 12 oz can of chopped green chilies, drained
  • 1/2 teaspoon salt
  • Cooking spray, as needed

How To Make It:

Preheat the oven to 350 degrees F. Saute the onions in the butter and chicken broth for 5 minutes. Take the casserole off the heat and stir in the sour cream, bay leaf, rice, black pepper, and cottage cheese until everything is well combined.

Spray the cooking spray into a big casserole dish. Layer half the rice in the dish and then a layer of cheese and green chilies. Repeat the layers, finishing with Cheddar cheese on the top.

Bake for 25 minutes until everything is hot and the cheese on top is bubbly. Serve immediately with your favorite meat or fish, removing the bay leaf when you see it.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Jun 12

Recipe for Mexican Fried Ice Cream

Fried Ice Cream – An Unusual Treat

Fried Ice CreamHave you ever tried fried ice cream? Many Mexican restaurants serve it. You can also find another variation at some Asian restaurants. They vary a little from each other, but the basics are the same: a scoop of ice cream is rolled in a breading or batter and fried until crisp.

While Mexican fried ice cream is not truly an authentic Mexican dessert, it has become associated with Mexican cuisine. It is a delicious way to end a meal. You can serve it up in a small fried tortilla sprinkled with cinnamon and sugar if you wish, or just put it in a normal chilled dessert bowl. It tastes great either way.

This recipe is usually made with French vanilla ice cream, which is made with eggs. The eggs in the ice cream make it rich and creamy. You could try it with different types of ice cream, too. When you serve the dessert, you can keep it simple and drizzle it with honey, top it with whipped cream or you can go for the gold and cover it with hot chocolate sauce or a caramel sauce. Caramel, otherwise known as dulce de leche, is a favorite in Mexico.

One of the great things about this recipe is you can make the balls ahead of time. Roll them in their breading and freeze them individually for up to two months. You can plan ahead and make a lot if you are having a Cinco de Mayo party or other celebration where you want something really special. Since they keep so well, you can just do a few here and there until you get to the number you need for your party.

Recipe for Mexican Fried Ice Cream

This recipe combines the hot crispness of the crust with the cold creaminess of the ice cream. Yum!

What You Need

  • 1/2 gallon French vanilla ice cream, softened
  • 3 cups crushed cornflakes
  • 4 teaspoons ground cinnamon
  • Oil for deep frying
  • Honey and whipped topping (optional)

How to Make It

Scoop out 9 round balls using an ice cream scoop. Place them on a baking sheet. Freeze them for at least an hour or until firm.

In a small bowl, mix the cinnamon and cornflake crumbs. Roll the balls in the crumbs and place them back on the baking sheet. Let them freeze overnight. If you wish to store them for future use, wrap each scoop in its own plastic wrap and put it in a freezer bag. They can be stored for up to 2 months.

Heat the oil in a deep fryer or deep skillet to 375 degrees F. Unwrap the pre-made balls. Fry a single scoop at a time for 8 to 10 seconds. Place the fried dessert in a chilled bowl. Drizzle with honey and add a dollop of whipped topping if you wish.

Serves 9.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/

Article Source: EzineArticles.com

Jun 11

Two Great Mexican Salad Recipes

Southwest black bean, lime, cilantro, tomato, and avocado salad.

Southwest black bean, lime, cilantro, tomato, and avocado salad.

Salads are an easy dinner option to prepare by itself or alongside an entree. Not only are they easy to make, they also offer a tasty and flavorful alternative to a whole meal. Times have evolved and salads are not just thought of as a side dish. Instead, many people have turned to them for their entire meal since they can provide all of the nutrients needed in a whole meal in one simple dish.

Southwest Layered Salad

This is a very quick and easy salad recipe that anyone can make. The salad features your basic salad ingredients paired with black beans, corn, and salsa. These ingredients are not expensive and can be found at any grocery store. Chances are, you might have some of these ingredients on hand which makes it even more convenient. This recipe serves 4 people with 1 ½ cups of salad per each serving.

If you are looking to make this salad more filling, you can always add in grilled chicken. If you do not like black beans, any bean can be substituted in its place. Also, if you prefer to make this meal even healthier, feel free to use low fat cheese crumbles and low fat salad dressing. Baked tortilla chips can also be used in place of regular tortilla chips.

What You Need:

  • 6 cups torn romaine lettuce
  • 1 15-ounce can of rinsed black beans
  • 1 11-ounce can of drained whole kernel corn
  • ½ cup store bought salsa
  • ½ cheese crumbles
  • ½ cup ranch dressing
  • 1 cup broken tortilla chips

How To Make It:

Place lettuce on the bottom of a serving platter. Top with black beans, corn, salsa and cheese crumbles by layering each ingredient.

Drizzle the salad dressing on top of the salad. Top the salad with broken tortilla chips.

Mexican Bean Salad

This recipe takes the term salad to the next level. Unlike traditional salads, this one does not feature the use of lettuce. Instead, beans, corn, tomatoes, and peppers help create the aromatic dish that is bound to make you ask for seconds. This recipe is easy to prepare and will serve 6 to 8 people.

This dish is great paired with meat and warm tortillas. This recipe makes a great summery dish that is light and flavorful. If you do not like black beans, pinto beans can be substituted instead. Also, pintos or kidney beans can be substituted for garbanzo beans. If you are crunched for time, canned tomatoes can be used instead of fresh tomatoes.

What You Need:

  • 1 15-ounce can of rinsed and drained black beans
  • 1 15-ounce can of drained garbanzo beans
  • 3 cups frozen corn kernels
  • ½ diced onion
  • 2 seeded and minced jalapeno peppers
  • 1 diced red bell pepper
  • ½ cup olive oil
  • 3 tablespoons chopped fresh cilantro
  • 1 diced roma tomato
  • 3 tablespoons fresh lime juice
  • ½ teaspoon honey
  • 1 teaspoon ground black pepper
  • salt to taste

How You Make It::

In a large bowl, combine black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper, and salt. Mix well. Allow to sit 1 hour before serving.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

May 03

Mexican Kabobs – A Great Cinco De Mayo Recipe

Chicken Kabobs

Chicken Kabobs

Kabobs might not be one of the traditional Mexican foods but, if you enjoy both Mexican food recipes and grilling, why not make some tasty kabobs? It is easy to add a south of the border flavor to kabob recipes and you can team chicken and vegetables to make a colorful and appetizing dish. This would make a great Cinco de Mayo food, especially if you plan to celebrate outdoors.

You can serve other authentic Mexican food recipes on the side. Salsa, guacamole, pinto beans, and sour cream make nice side dishes. Tortilla chips, rice or corn chips are other possibilities. If you are catering for a mixed crowd, you might also want to make some classic grill dishes such as burgers, chicken wings, and steak. Most people will want to sample your Latin kabobs but others might prefer the plainer items.

Food Safety

If you only use one knife when preparing the ingredients for this chicken kabobs recipe, make sure you clean it well after cutting the chicken, because raw poultry can contain parasites.

Alternatively, use one knife for the poultry and one for the vegetables. The same applies to the cutting board. Also, make sure the chicken is fully cooked before you serve the kabobs. That means it must be white all the way through with no trace of pink remaining.

What You Need:

  • 2 skinless, boneless chicken breasts
  • 1 onion
  • 10 cherry tomatoes
  • 1 zucchini
  • 1 red bell pepper
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 lime
  • Salt and black pepper

How To Make Them:

Cut the chicken breasts into one inch cubes. Cut the bell pepper, onion, and zucchini into half inch wedges. Squeeze the juice from the lime in to a mixing bowl. Add the cilantro, cumin, and olive oil and mix well. Add salt and pepper to taste.

Stir the chicken into the mixture in the bowl, ensuring it is covered all over. Cover the bowl with plastic wrap and marinate in the refrigerator for two hours. If you are in a rush, one hour is better than nothing but the longer you leave the poultry to marinate, the better the flavor will be. Preheat the grill until it is very hot.

Thread the poultry on to eight metal skewers with the vegetables, alternating the ingredients along the skewer. If you want to use wooden skewers, you will need to soak them in water for half an hour before you assemble the kabobs, else they might catch fire on the grill.

Brush olive oil over the grill plate and arrange the kabobs on there. Cook them for about ten minutes or until the poultry is cooked through. You will need to turn them a couple of times during the cooking, the ensure they cook evenly. Serve them hot, with your favorite side dishes and accompaniments and wait for everyone to compliment you on your wonderful Mexican food.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Apr 23

An Authentic Mexican Recipe – Mole Sauce Recreated

Chicken Mole Mexican Dish

Chicken Mole Mexican Dish

Anyone who has ever attempted to make a mole sauce probably gave it up as a bad idea. An authentic mole has around 17 ingredients, and is a long, drawn our process. That explains why it is rarely offered on restaurant menus.

A trip to the store will reveal some magical philtres such as Abuelita Chocolate and Doña Maria Mole Paste.

Mole is traditionally made with chocolate and cinnamon, in a savory blend of ground seeds and spices and oil. Doña Maria takes much of the work out, and makes a fairly good product, but for some reason, they have left out the chocolate.

A good fix is the addition of some Abuelita Chocolate. Mexican chocolate comes in a pressed block divided into 8 sections. It is infused with cinnamon, and is not overly sweet.

To dress up jarred Mole sauce, first, measure out the amount you need into a saucepan, then to that add chicken broth, four parts broth to one part paste according to the package directions. Add the broth slowly so it does not lump up. Once you have the base of the mole ready, grab a wedge (one section of the disk) of the Abuelita. There may be other brands on the market, but this is the most common. You can recognize it by the octagonal shaped package with a picture of someone’s sweet smiling grandmother on the front. Grate the chocolate into the mole sauce. About a third of a wedge should be enough for two servings of mole.

Heat the sauce over low heat, stirring almost constantly. Once it is on a simmer, give a taste. If you want a more pronounced flavor, you can add another grating of chocolate. A pinch of extra cinnamon or even cardamom may be to your taste. Keep the sauce on a very low heat for at least 15 minutes.

Mole sauce was served for years over sliced turkey, the way Americans use gravy. It also goes very well on grilled chicken breast.

You can also make up the entire jar of sauce (one small jar of Doña Maria’s makes 8 servings) and keep it in the fridge. It will keep a week once it is prepared. In the jar, opened, it can last for up to six months.

One good use for mole sauce is with stuffed chicken breasts. These are easy to prepare on a countertop grill like a George Foreman, or they can be cooked in the oven or on the stove.

Stuffed Chicken Breasts

What You Need:

  • Two large boneless, skinless chicken breasts
  • four ounces fresh goat cheese, softened to room temperature
  • 8 slices of thinly sliced cooked bacon, or 4 pieces of prosciutto
  • lemon pepper seasoning
  • grill spray, like Pam

How to Make It:

Cut the chicken breasts in half. Place one piece between two sheets of plastic wrap or inside a large plastic bag. Pound out with a mallet or the bottom of a pan until they are of uniform thinness, large and flat. Open the plastic. Sprinkle the chicken with lemon pepper seasoning. Put down two pieces of bacon or one of the prosciutto. You may need to trim the pork so it only takes up half of the surface of the chicken. Place one ounce of goat cheese in the center. Fold the pounded chicken in burrito fashion, folding the ends up, and then folding the sides over. Do not fold tightly, but do not leave any gaps if you can help it. Escaping cheese is not pretty.

Heat the grill, and cook the chicken bundles until done. You can check them with an instant read thermometer. 163° F is considered done for chicken. However, if you bring it to that temperature on the grill at one time, it will come out dry and tough. Instead, bring it up to between 145° and 150° F, and then allow it to rest for 15 minutes.

Serve with mole sauce and rice.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Apr 06

Authentic Mexican Recipes – Stuffed Chicken From Oaxaca

Stuffed ChickenThis delicious recipe is famous in Juarez which is not too far from El Paso. Sauteing the chicken in oil rather than frying them cuts the fat content down a bit and so does using sour cream instead of heavy cream when making the chipotle sauce. Opt for low fat sour cream to make it even healthier.

This tasty Oaxaca recipe contains Asadero cheese, which is also known as Chihuahua or Oaxaca cheese, and is one of the more traditional Mexican foods. This cheese melts well but if you cannot find it, simply switch it for Monterey Jack which melts in the same way and has a similar flavor.

The Asadero is used to stuff the chicken, along with the avocado, and the resulting texture is amazing, as the cheese and avocado flavors penetrate the poultry and give flavor to the whole chicken breast.

The recipe also features chipotle chilies and these smoked, dried jalapenos are available from Latin food stores or the Mexican section of your local grocery store. They come in jars or cans. The following recipe makes enough for six servings.

Use whichever pasta you like, although linguine is especially good. You can add diced, cooked vegetables to the pasta if you like, or tomatoes, garlic and other herbs, to make this meal your own and to add extra nutrients.

What You Need For The Chili Sauce:

  • 1/2 teaspoon chicken bouillon granules
  • 1/4 cup hot water
  • 1 tablespoon lime juice
  • 3/4 cup sour cream
  • 4 canned chilies in adobo sauce

What You Need For The Chicken:

  • 1 tablespoon lime juice
  • 3 oz shredded Asadero cheese
  • 4 oz skinless, boneless chicken breast halves
  • 1 avocado, peeled and cut into 6 wedges
  • 1 cup seasoned breadcrumbs
  • 1 tablespoon vegetable oil
  • 3 lightly beaten egg whites
  • 1/8 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons chopped parsley
  • 1/4 cup sliced pitted olives
  • 8 cups hot cooked pasta (about 1 lb uncooked pasta)
  • Cooking spray

How To Make It:

Process the bouillon granules, water, and chilies in a blender until you get a smooth mixture. Stir in a tablespoon of the lime juice and sour cream.

Toss the avocado with the remaining lime juice. Cut a slit crosswise through each breast half, to make a pocket. Stuff a couple of tablespoons of cheese and an avocado slice into each one. Sprinkle salt and pepper over the chicken and dredge the breasts in the flour.

Dip each one in egg whites and dip them in the breadcrumbs. Heat the oil in a cooking spray-coated skillet over a moderately high heat. Add the breasts and saute them for six minutes on each side, or until they are cooked through.

Toss the pasta with the parsley and olives. Divide the pasta between six plates and arrange the stuffed breasts on top. Drizzle the chipotle sauce on top and serve this Mexican food recipe immediately.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com