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CHICKEN RECIPES

Dinner Tonight: Enchiladas Especiales Tacuba Style Recipe

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dinner tonight enchiladas especiales tacuba style recipe 5d12e2e1bf2fb - Dinner Tonight: Enchiladas Especiales Tacuba Style Recipe

The enchilada sauce is basically a béchamel with a lot more kick.

I knew from the moment I put these in the oven that they’d come out perfectly. I mean, was there any choice? Every single recipe from Rick Bayless seems to work. This one from his Mexico: One Plate at a Time was no different. I wish the same could be said for the recipes I’ve tried from other Mexican cuisine authors. I mean, I try to spread the love around, but I’ve just managed to pick four absolute duds in a row. Four failed meals! So, I run back to him like the scared kid I am. Show me the ways, Rick.

I tried a green enchiladas recipe from a new author and it was an absolute failure. A pan of mushy tortillas. This recipe avoids that by pre-baking the tortillas in the oven for about three minutes with a simple brush of oil. The enchiladas come out sturdy and pliant, ready to take any sauce tossed on top of them. And the sauce is the real story here.

It’s different from any enchilada sauce I’ve made before. I understand the pobalnos, but how do you explain spinach, milk, chicken broth, and flour? It’s basically a béchamel with a lot more kick. The poblanos and spinach get blended up, turning the whole sauce a bright green. It’s slightly spicy, slightly thick, and perfect for coating the the tortillas.

Ingredients

  • 2 poblano chiles
  • 1 cup spinach leaves, chopped
  • 2 cups milk
  • 2 cups chicken broth
  • 6 tablespoons butter
  • 3 garlic cloves, chopped
  • 1/2 cup flour
  • 3 cups cooked and shredded chicken
  • 12 corn tortillas
  • 1 cup shredded Chihuahua or Oaxaca cheese
  • Salt
  • Cilantro
  • Vegetable oil

Directions

  1. 1.

    Blacken the poblano on all sides over a burner or underneath the broiler. Place in a plastic bag and let steam for about 15 minutes. Remove the blacked skin, wash away any seeds, and then coarsely chop. Toss in a blender with the spinach.

  2. 2.

    Pour the milk and chicken broth into a saucepan set over medium-low heat. In a large pot melt the butter over medium heat. Toss in the garlic, and cook for about 30 seconds. Then dump in the flour. Stir for about a minute. Then raise the heat to medium high. Pour in the milk and chicken broth. Keep stirring. When mixture reaches a boil, reduce heat to medium and simmer for 5 minutes. Turn off the heat and set aside.

  3. 3.

    Transfer about half of the sauce to the blender and puree with the poblano and spinach. Be careful when blending hot liquids. Remove the center part of the lid if possible. When well blended, pour the contents into the large pot with the rest of the sauce. Season with salt to taste.

  4. 4.

    Preheat an oven to 350°F. Ladle about 1/4 a cup of the sauce into a baking dish, about 9-inch square. Mix the shredded chicken with a cup of the sauce.

  5. 5.

    Brush the tortillas with some vegetable oil on both sides. Place on a baking sheet (this may require two), and set in the oven. Cook for about 3 minutes. Then remove the tortillas. Fill each one up with a bit of the chicken and sauce mixture, and then roll up and place in the baking dish with the sauce, fold side down. Pour the remaining sauce over the rolled up tortillas. Sprinkle with the shredded cheese. Place in the oven and cook for about 20 minutes, or until the cheese is beginning to brown.

  6. 6.

    Serve immediately with a sprinkling of cilantro.

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CHICKEN RECIPES

Thai-Style Grilled Chicken (Gai Yang) Recipe

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thai style grilled chicken gai yang recipe 5d12d125b4fb6 - Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you’ll ever pull off your grill. There’s a reason you can’t walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here’s how to make it in your own backyard.

Ingredients

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chili Dipping Sauce

Directions

  1. 1.

    Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

  2. 2.

    Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

  3. 3.

    When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

  5. 5.

    Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chili dipping sauce.

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CHICKEN RECIPES

Grilled Cornish Hens with Lemon and Rosemary Recipe

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grilled cornish hens with lemon and rosemary recipe 5d12d7845bc30 - Grilled Cornish Hens with Lemon and Rosemary Recipe

Ingredients

  • 4 Cornish hens, about 1 pound each
  • 1 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon juice and 1 tablespoon zest from 1 lemon
  • 3 medium cloves garlic, minced on a microplane grater
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1.

    Pat hens dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back of breasts. Repeat with remaining hens.

  2. 2.

    Combine salt, pepper, rosemary, lemon juice, lemon zest, garlic, and olive oil in a small bowl and stir with fingers until homogenous. Rub mixture evenly over all surfaces of hens.

  3. 3.

    Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. 4.

    Place hens skin-side-up directly over the coals. Cover and cook until lightly charred on bottom, about 5 minutes. Carefully flip birds skin-side-down. Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 5 minutes, and serve.

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CHICKEN RECIPES

Dinner Tonight: Korean Fried Chicken Recipe

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dinner tonight korean fried chicken recipe 5d12e293ab2d7 - Dinner Tonight: Korean Fried Chicken Recipe

For those who think fried chicken is a strictly Southern thing, it might be time to expand your horizons. Koreans have their own style of fried chicken, which is rapidly making inroads Stateside and which is absolutely delicious. Though it’s similar enough to its U.S. counterpart, it also has a hallmark cooking technique that differentiates it and gives the chicken an amazing texture: double frying.

Much like perfect french fries, double-frying ensures that the chicken is completely cooked through in the first stage and perfectly crisped in the second. Rather than let the crackling thick skin just be, as on Southern fried chicken, the Korean version allows it to absorb an intoxicating cocktail of flavors: ginger, soy, sesame oil, honey, and the one hard-to-find ingredient, gojujang, a pungent, spicy bean paste. (Look for it in an Asian grocery store; or, you can order it online here or here.)

The result is a marvelous combination of flavor and texture: juicy, crisp, sweet, and hot.

Ingredients

  • 16 chicken wings
  • Canola oil, for frying
  • 5 cloves garlic
  • 2-inch piece peeled ginger
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon honey
  • 2⁄3 cup flour
  • 1 tablespoon cornstarch

Directions

  1. 1.

    Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

  2. 2.

    In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

  3. 3.

    In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

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