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| Mexican Kitchen |
1- Cabrito
Ingredients :
2 T cooking oil,
1 T salt
2 c chopped onions
3 lbs lean ground goat meat
1 T ground oregano,
1/2 c + 2 T chili powder,
2 T ground cumin,
1/2 c flour,
1 t garlic powder,
8 c boiling water
Directions:
In heavy pot, saute onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and saute until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chili powder and then flour, stirring vigorously until thoroughly blended. Lastly, add boiling water, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding pinto beans to this chili, before or after cooking, is not recommended; serve beans as a side dish.
2- Chicken in Spicy Peanut Sauce (Pollo Encacahuatado)
Ingredients :
5 Dried Ancho Chile Peppers, rehydrated in hot water until softened
2 & 1/2 Cups Roasted, Unsalted Peanuts
5 lbs. Chicken Pieces (on the bone, with skin)
Freshly Ground Black Pepper, to taste
Salt, to taste
Ground Cumin, to taste
Ground Cinnamon, to taste
Ground Cloves, to taste
1/4 Cup Peanut or Vegetable Oil
1 Large White Onion, coarsely chopped
4 Garlic Cloves, diced
2 Árbol Chile Peppers stems removed
5 Roma Tomatoes, seeded and chopped
1 & 1/2 Bolillos (large hard rolls)
2 Corn Tortillas
4 Chipotle Chile Peppers in adobo sauce
6 Cups Chicken Broth (you can substitute 3 Tablespoons Chicken Bouillon Powder dissolved in 6 Cups Hot Water)
White Sugar, to taste
1 Cinnamon Stick
2 Sprigs Fresh Cilantro
Toasted Sesame Seeds, to garnish (optional)
Directions:
Let the ancho chilies soak in hot water while you remove the shells from the peanuts. You should end up with about 2 & 1/2 cups of peanuts at the end. (Note: If you are using unroasted peanuts once you've removed the shells, toast the raw peanuts in large skillet set over low heat until they’re golden.)
Remove the ancho chile peppers from the hot water. Remove the stems and seeds and chop coarsely. Set aside.Season the chilies pieces as desired with the black pepper, salt, cumin, cinnamon, and cloves. In a heavy-bottomed pot set over medium heat, add the peanut or vegetables oil ,When hot, add a few seasoned chicken pieces skin-side down and cook until browned.
Flip the chicken and brown on the other side.
Transfer the browned chicken to a slow-cooker (Crock Pot) and repeat steps with the remaining chicken pieces. In the same pot used to brown the chicken, now add the onion, garlic, chilies de árbol, and tomatoes. Sauté until tender, stirring occasionally.
While this is cooking, tear the bolillo rolls and corn tortillas into pieces. Add the roll and tortilla pieces to the pot and cook until softened a bit, 1 to 2 minutes.
It’s time to combine the sauce ingredients in the blender, and you’ll need to do this in batches. Combine about 1/3 of the onion-tomato-bread mixture, 2 cups chicken broth, 1/3 of the peanuts , 1 to 2 chipotle chili peppers, and 1/3 of the soaked, chopped ancho chile peppers in a blender.
Pour the sauce over the chicken in the slow-cooker. Repeat the blending steps two more times with the remaining ingredients, and pour over the chicken Add a few teaspoons of sugar and stir the sauce in the slow-cooker, making sure the chicken pieces are completely covered. Add the cinnamon stick.Cook the chicken in the slow-cooker on high for about 2 and 1/2 hours.Add the sprigs of cilantro, cover, and cook 30 minutes more.Remove cilantro, taste the sauce, and season with more sugar or salt if desired. Serve the chicken with a healthy portion of sauce, and sprinkle with toasted sesame seeds if you wish. Accompany with white rice and black beans. Be sure to serve
Ingredients :
1 Boneless Chicken Breast
4 to 6 Anaheim or Poblano Chilies, depending on the size of your casserole dish
1/2 Red Onion
1 & 1/2 to 2 Cups Steamed or Red Rice
2 to 3 Cups Blend of Shredded Cheeses
Mild Red Salsa or Enchilada Sauce, canned or homemade
Garnish, optional:
Green Onions, diced
Roma Tomato, finely chopped
Avocado, pitted, peeled and chopped
Sour Cream
Direction:
Cut the onion into thick slices, grill, and chop.Season the chicken breast to taste and grill it along with the chilies . Blacken all sides of the chilies. remove the chilies and chicken and allow to cool ,Peel, cut lengthwise, and seed the chilies ,
Preheat the oven to 350 degrees Fahrenheit.Spray the inside of a 13-inch by 9-inch casserole dish with oil or another nonstick agent, if desired. Add a thin layer of the red sauce.
Lay the chilies in two rows.Spread a spoonful of sauce in each chili.Add a layer of shredded cheese.Then add a thin layer of rice.Next add the chopped onion.Pour another bit of sauce on top.
Spoon some more sauce over the meat.Finally, completely cover the stuffed peppers with more shredded cheese.Bake the chilies rellenos for 20 minutes or until cheese has melted completely. Remove and let stand about 5 minutes.
Serve with the garnishes as desired.
4- Mexican Orange chicken
Ingredients :
1 Chicken, cut into pieces
1/2 Cup Flour
Freshly Ground Black Pepper, to taste
Salt to Taste
3-4 Tablespoons Corn Oil
2 Cloves Garlic, Minced
1 Onion, Finely Chopped
1 Teaspoon Fresh Ginger, Minced
6 Cups Freshly Squeezed Orange Lime
1 Bay Leaf
1 Cinnamon Stick
1/2 Teaspoon Ground Clove
2 Tablespoons Chicken Bouillon Powder
1 1/2 Cups Canned Pineapple Chunks, with juice
2-3 White Potatoes, Cubed, optional
Directions :
Combine flour, pepper and salt. Dredge chicken pieces in the flour mixture. Shake off excess and set aside.
If necessary, add oil to the pot. Add the chicken pieces, cooking until golden on all sides. Remove and set aside.
Saute the garlic, onion and ginger in the pot until tender.
Add the orange juice, bay leaf, cinnamon stick, clove, bouillon, pineapple chunks, and bacon pieces. While bringing the mixture to a boil, stir frequently and be sure to scrape the bottom of the pot.
Reduce heat to low and add browned chicken pieces and potatoes
Cover and simmer about 30-40 minutes, or until chicken is cooked through and potatoes are tender.
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