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Sopes de Pollo – Chicken Sopes

sopes-de-pollo chicken sopes_yes-more-please!

Antojitos Mexicanos…These are the “small bites” in Mexican street food. Go to the fair or the Tianguis (street market) and they are the perfect food for an impromptu craving. Sopes de Pollo – Chicken Sopes is one of them. Take corn masa dough and create a small fried or grilled pattie and you have the foundation to add any kind of toppings you like; shredded chicken, beef, pork, picadillo, chorizo, requeson~Mexican Ricotta, refried beans, mashed potatoes, calabazitas, poblano rajas, mushrooms, infinite filling possibilities. Top them off with a simple tomato salsa, shredded lettuce or cabbage, onions, radishes, crema and queso fresco or cotija cheese, and these little sopes, will be a highly crave-able meal.

In Guadalajara, Jalisco, where I’m from, these fresh corn masa patties are called Sopes de Masa, or pellizcadas which translates into “pinched”. Why? Once these masa patties are cooked, on the comal or fried, the edges of these round patties are pinched all around to create a border-leap that will hold the fillings and topping goodness.

This masa pinching is done by an experienced cook, a grandma or an aunt, cooks that have developed Moctezuma fingers, with digital prints deleted by the generational hard work in the kitchen. Since these patties are piping hot, you need this kind of strong digital numbness to achive the results. Lucky you, this is not the only way to make sopes, I will provide you with an easy solution using two spoons. You get to keep your fingerprints.

Now, the best way to make these home style masa sopes, relies on a key ingredient to have a crispy exterior sope and soft inside texture. It is to add a smashed potato to the masa. This gives the corn masa a soft tender bite and a lighter more delicate feel and flavor. Optimally, this recipe is best made with fresh masa. Read below for recommendations.

Fried or cooked on a comal? This is your choice. In my version I added a bit of oil to the griddle (comal) to give the sopes crispy edges and exterior without having to use a lot of oil for frying since its just for the two of us. But, if you have more than 8 guests, pan frying them would be the way to go.

Are you ready to make some of the most delicious Sopes de Pollo – Chicken Sopes  in the comfort of your home kitchen? Lets cook!

Grab some cold Mexican beer or prepare some Agua Fresca, and the party is on!

sopes-de-pollo-yes-more-pleasemasa-for-sopes

Sopes de Pollo – Chicken Sopes

Makes 8- 3″ round sopes

For the Masa:

1- ¼ cup fresh corn masa or masa harina, I prefer Minsa brand, or Maseca.
1 medium waxy potato, cooked, peeled and pureed
¼ teaspoon sea salt
¾ cup of warm water, add a few more teaspoons if needed

For the fillings:
2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
1/2 cup refried beans, on the lose side, to make them more spreadable.

For other fillings variations check this 8 vegetable taco fillings that will work just as deliciously!

For the toppings:

1 cup shredded iceberg lettuce or green cabbage
¼ cup red onion, diced
4-6 radishes, thinly sliced
1-2 fresh Serrano peppers thinly sliced
½ cup queso fresco, crumbled
½ cup Crema Mexicana
1 cup simple tomato sauce

Simple tomato sauce:

2 large roma tomatoes, boiled and peeled*
2 garlic cloves
3 good pinches of dry oregano
1 pinch of ground cloves
¼ teaspoon sea salt

Place everything in the blender and puree. Add 1-2 tablespoons of water if the sauce is to thick.
*If tomatoes are out of season, I use roasted canned tomatoes from Muir Glenn.

Directions:

1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

sopes-de-masa-yes-more-please
2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime…
3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

how-to-shape-sopes_yes-more-please
4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

sopes-de-masa-en-el-comal
5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the other spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful not burn yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

how-to-make-sopes-como-hacer-sopes-sin-quemarse-los-dedos-yes-more-mexico-please
6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

Serve warm and enjoy!sopes-de-pollo-preparation

sopes-de-pollo-mexican-antojitos-corn-masa-yes-more-please

Sopes de Pollo - Chicken Sopes

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Sopes de Pollo

Yes more please!, cooking blog

Antojitos Mexicanos

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 -1/4 cup Fresh masa or masa harina, I prefer Minsa brand, or Maseca.
  • 1 medium white potato, cooked, peeled and pureed
  • 1/4 teaspoon sea salt
  • 3/4 cup warm water, add a few more teaspoons if needed

For the fillings:

  • 2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
  • 1/2 cup refried beans, on the lose side, to make them more spreadable.

For the toppings:

  • 1 cup shredded iceberg lettuce or green cabbage
  • 1/4 cup red onion, diced
  • 4-6 radishes, thinly sliced
  • 1-2 Serrano peppers, thinly sliced
  • 1/2 cup queso fresco or cotija, crumbled
  • 1/2 cup crema Mexicana
  • 1 cup Simple tomato sauce, recipe follows

Simple tomato sauce

  • 2 large roma tomatoes, boiled and peeled*
  • 2 cloves garlic
  • 3 good pinches of dry oregano
  • 1 pinch of ground cloves
  • 1/4 teaspoon sea salt

Instructions

  1. 1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

    2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime...

    3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

    4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

    5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the oder spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful for not burning yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

    6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

    You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

    Serve warm and enjoy!

Music Pairing: Chan -Chan ~ Buena Vista Social club

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Vegetable Taco Fillings A Mexican love letter to Vegetables

Vegetable Taco Fillings_Ideas_ recipes _Yes, more please!

Feelings…. nothing more than Fillings”… Hello friends, we’re back.We have been on a roller coaster; from a vacation in Mexico, to Slow Wine Festival, meeting new people, giving cooking classes, Ian giving lots of photography classes…we have been busy, but you have always been on our minds.

Visiting my Mexico after more than eight years was reinvigorating. Being back in my birth country was very fulfilling and I felt my roots strongly. We were welcomed at the airport with a big familiar smile and , thankfully, we did not have to get in the long customs line. During the visit we could eat and breathe the delicious in-season ingredients that Baja produces; from papayas, to avocados, chiles, lettuce, pineapples, limes, guanabanas, tomatoes, chard, radishes, you name it!. I just felt like a fish back in the water, especially walking along the pristine coastline. Now I’m melancholic… its hard to forget the people, the laughs, the air and the sea… and the food. From freshness, flavor, aroma, ingredients, preparations, sazones… can you imagine? Good thing we just visited one little town…Phew!

I have harnessed the melancholy and channeled it into a love letter to every Vegan and Vegetarian who has felt neglected by the Taco Love. Yes baby, not one, not two, but EIGHT vegetable fillings that will add vitamin “V” (vegetable) on any Taco night!

Some are more seasonal than others but I kept in mind vegetables that can be accessible almost all year around. I came up with these delicious and simple variations with strong MEXICAN flavors, no wimpy vegetable tacos here.

You can whip-up these recipes any day of the week, choose one, or two, or three for variety sake or just try one each day and call it the Taco week. Want to go the extra mile? try  making your homemade tortillas here recipe and tutorial.

For this post we decided no step-by-step photos are necessary. These vegetable taco filling recipes are so easy to prepare using basic chopping, seasoning, and sautéing that you can make them faster than you can say chiffonade. All fillings are Gluten free, Vegetarian and Vegan, except for one filling, but I included some vegan substitutions.

I hope you enjoy this vegetable rant of inspiration while my inner Mexican is fully inspired. Enjoy!

P.S Recipes dedicated with love to the Panda’s and their Neighbors, thank you for your friendship. Xoxo

{Lately, we have been reading, and watching many documentaries that have resonated with and influenced our way of eating and cooking. For example we watched one about food production and agriculture. We are of the opinion that its a good idea to put more effort toward cooking a vegetable main dish more than once a week. Perhaps it should be the other way around, one day of meat and the rest days of vegetables as I rant on instagram… What you think?}

Vegetable Taco Fillings, a Mexican love letter to Vegetables

1.Roasted Cauliflower in Salsa VerdeCauliflower-in-Salsa-Verde_Vegetable-Taco-Filling_Yes,-more-please!

Holly shubangwuah!, I can eat this roasted Cauliflower in salsa Verde by the spoonfuls. Cauliflower when roasted becomes sweet and nutty and all this crispy salty edges that when in combination with the tangy spicy tomatillo salsa verde the flavors just warm you up. Leave this little florets navegate in the saucy verde salsa, be generous with the salsa.

A must try. You want to have this quick recipe under your sleeve for any given day of the week. Do not limit yourself using this recipe for just the taco filling. This delicious Cauliflower in salsa Verde can be serve on a bed or rice or a side of whole buttery beans and you have a winner for dinner. Garnish with queso fresco, a dollop of yogurt freshly made tortillas…

Serves 4-6 taco using regular size 5” corn tortillas

½ Medium Cauliflower head separated in small florets.

12 medium Tomatillos peeled and washed.

1-2 Serrano chiles roasted until chard.

¼ white onion roasted until chard.

1 garlic clove

6-8 Cilantro sprigs

sea salt and pepper to taste

1 tablespoon sunflower or corn oil + more to drizzle.

In a small pot

In a small pot place 1 cup of water, tomatillos cut in halves, a pinch of salt. Bring to a boil, cover and simmer until tomatillos changed color, look olive-green, and they are smash-able. Set aside.

Pre-heat the oven at 425 F. Place cauliflower florets, chiles, and onion piece on a baking sheet lined with foil. Drizzle some oil and sprinkle salt and pepper. Roast the Cauliflower for 8-12 minutes or until golden brown and some chard edges showing. When chiles and Onion are charred, pull the baking tray out of the oven. In a blender add the cooked tomatillos strained, ¼ cup of water in which the tomatillos where cooked, charred onion, chiles, fresh cilantro, raw garlic, and few healthy pinches of sea salt. Blend until pureed.

In a skillet add 1 tablespoon sunflower oil or corn oil bring to heat, and carefully add the green sauce until bubbly, cook for 5-7 minutes. At this point add the roasted cauliflower florets, toss well, adjust for salt and its ready to serve!

2. Cremini Mushrooms Ajillo – GuajilloCremini Mushrooms Ajillo-Guajillo_Vegetable-Taco-Filling_Yes,-more-please! copy copy

Mexico has a great variety of mushrooms and various preparations can be found. Often they are cooked in simple manners to make them shine. Like inside quesadillas, soups, or quick sautéed with herbs. My take on this mushrooms, a little butter, garlic and a hint of chile guajillo wich it adds a very settle flavor, not spicy at all but a punch of color and flavor to the sautéed creminis. I will highly recommend this mushrooms on top of queso fundido, quesadillas a bowl of buttery beans or with a sunny side up egg for breakfast. Honestly once you try these mushrooms you will be making a double batch next time…

Serves 4-6 taco using regular size 5” corn tortillas

16oz. Cremini Mushrooms sliced

2 dry Guajillo peppers

1 teaspoon ancho chili powder

5 garlic cloves finely chopped

2 tablespoons sunflower oil-corn oil

3 tablespoons of butter (for vegans, use coconut oil)

Sea salt and pepper to taste

Using Kitchen scissors cut the guajillo across and into small thin rings. Discard seeds and steam.

Bring a cast iron skillet to a medium high heat. Warm oil, place the guajillo rings and sauté for 2-3 minutes until they are crispy. Remove promptly from skillet into a paper towel. By now the oil color in the skillet looks bright orange. Add the sliced mushrooms, sea salt and black pepper. Saute for 5-6 minutes until mushrooms start sweating and some of them have little golden crisp edges, add one more drizzle of oil if needed. Once the mushrooms start looking cooked, add garlic, butter and 12 pinches of salt. Saute for 3-4 minutes. Add the crispy Trujillo rings back into the skillet. Saute briefly until well incorporated. Remove from skillet and its ready to serve.

If you are on a spicier mode use a Pasilla, Ancho or Cascabel chile to bring out the heat. Or a dollop of this Mucha Muchacha Salsa.

3. Sweet Potato and Pineapple Pastor Sweet Potato and Pineapple Pastor_Vegetable-Taco-Filling_Yes,-more-please! copy copy

Ok hands down my favorite Vegan-Pastor. These Sweet potatoes Pastor are the bomb.

Spicy Pastor adobo and the sweetness in the potatoes are a match made in heaven. The orangey color even helps to make them more visually appealing. The Pineapple is a must on this recipe, plan accordingly. Vegetarians, vegans and Meat lovers are gonna love this one.

Serves 4-6 taco using regular size 5” corn tortillas

2 Medium sweet potatoes, washed, peeled and cut into one inch batonnets

¼ cup white onion diced

2 chile chipotles en adobo

1 teaspoon anatto powder or achiote paste

½ tablespoon ancho chili powder

½ teaspoon garlic powder

½ teaspoon Mexican dry oregano

¼ teaspoon cumin powder

1 bay leaf

½ teaspoon brown sugar

½ teaspoon salt

2 teaspoon apple cider vinegar

½ cup Fresh Pineapple

2 tablespoons Corn or Sunflower Oil.

On a blender, immersion blender, molcajete or mortar, combine until pureed the chipotles, achiote, ancho chili powder, garlic powder, oregano, cumin powder, bay leaf, brown sugar, salt and vinegar. On a bowl combine the sweet potatoes and this chili pastor paste. Let marinate for at least 30 min. Best overnight.

Heat a cast iron skillet on medium high heat, add the oil until ripples, add the onion and sauté until translucent. Add the marinated Sweet potatoes. Cook until the sweet potatoes are tender and they have a crusty golden char exterior. To achieve this crusty potatoes is best not to shake them to often, to allow them to get a crust. Make sure there is enough oil so they don’t scorch before they are tender and cooked, you can add another drizzle. Sweet potatoes should be a little aldente. Remove from skillet transfer to a bowl. Then add Pineapple slivers or little squares into the skillet and sauté for a few minutes. Add sweet potatoes back to the skillet and toss. Transfer to a platter and you are ready to make the tacos. I will recommend this tomatillo avocado salsa verde, it is part of other recipe look for it its amazing!..and of course a squeeze of lime… mmm..

4. Poblano and Sweet Corn RajasPoblano and Sweet Corn Rajas_Vegetable-Taco-Filling_Yes,-more-please!

This Poblano Corn and crema filling is very traditional and often used as filling for sopes, huaraches and tacos. Traditionally this recipe is made with white corn, to be honest if you can get fresh white corn for this recipe it will be fantastic. Living in the States, well you make some concessions and adjust to the best ingredients you can find. I used sweet yellow corn for this recipe and I think the sweetness of the yellow corn balances really well with the smokey and sometimes unexpectedly spicy roasted poblanos. Add an extra pinch of salt and you have one of the most scrumptious taco fillings. Check for Vegan substitutions at the end of the recipe.

Serves 4-6 taco using regular size 5” corn tortillas

2 ear of corn kernels

2 chiles poblanos, roasted or charred, skinned, deveined removed seeds and cut into long stripes. See this method

½ medium white onion

1 garlic clove minced

¼ -1/3 cup crema oaxaquena, mexican crema or heavy cream as last resource*

1 splash of milk.

1 Tablespoon Corn or Sunflower oil

1 tablespoon butter

Salt and Pepper to taste.

On a skillet over a medium heat, warm up oil and sauté the onions, until translucent. Add the corn Kernels, season with salt and pepper and sauté for 3-5 minutes. Add the strips of poblano, and toss well. Add the crema, and a little splash of milk. Adjust salt and pepper, toss well. And bring to slow simmer. Cook for 2-3 minutes. Transfer to a platter and they are ready to serve!

Vegan Substitutions: unsweetened coconut cream, or ½ coconut ½ tahini paste.

 

5. Kale a la Mexicana

Kale a la Mexicana_Vegetable-Taco-Filling_Yes,-more-please!

The easiest way to Mexicanize your vegetables is the tri-color ingredient, basic mexican recaudo, white onion, chile serrano and tomatoes. This recaudo is usually the base for scrambled eggs, “a la Mexicana, or other quick chicken or fajitas preparation. It is easy and a classic. Kale, Chard, Spinach, Mustard Greens, Purslane, Lambs Quarters, every green  “a la Mexicana” can be delicious.  Use different kinds of tomatoes, or kinds of fresh chiles can be a great variation.  I think is quick recipe is one of my favorite ways to prepare and incorporate kale into the Mexican Table… Breakfast?…Put an egg on it, or make a taco with a scrambled eggs concoction. What you think?

Serves 4-6 taco using regular size 5” corn tortillas

½ medium yellow onion

1 Serrano small diced or thinly slices

3 cups Lacinato kale chopped into thin ribbons

½ cup cherry tomatoes

2 tablespoons olive oil

1 teaspoon apple cider vinegar

Salt and Pepper to taste.

Heat a cast iron skillet, over a medium high heat. Add oil and diced onions, quick sauté until translucent edges. Add Serrano, salt and pepper. Quick toss. Add Kale and vinegar, toss quickly and sauté until kale begins to welt. Add cherry tomatoes toss quickly until they warm up. Taste for salt and pepper, adjust seasoning if necessary. Transfer to a bowl or platter serve immediately.

6. Chipotle Soy Picadillo Chipotle Soy Picadillo_Vegetable-Taco-Filling_Yes,-more-please! copy copy

Picadillo is a typical homemade dish. One pot wonder, the original dish uses a combination of ground meat, lots of vegetables, sometimes you can find sweet picadillos for chiles en nogada, or like this version wich is the homestyle spicy chipotle version. I decided to use texturized soy wich is often used in vegetarian Mexican cooking. The brands I prefer, Bob Red’s Mill or Now Foods are my favorites they are organic and texture and taste is great. Yo also can find this TVP at Natural groceries  on the bulk section. This Picadillo its one pot wonder a great way to incorporate vegetables into this taco situation…I hope you like it!

Serves 4-6 taco using regular size 5” corn tortillas

1 cup texturized soy, follow the package instrucctions to rehidrate.

½ meddium size onion finelly chopped

1 garlic clove minced

4-5 Worcestershire sauce (if vegan, add 1 tablespoon of tomato paste or a couple of sundry tomatoes, and a few more dashes of black pepper)

1 small potato small diced

1 carrot small diced

1 small mexican calabazita (light green zucchini) small diced

¼ cup peas

½ cup small diced tomatoes

2 chiles chipotles en adobo plus about 1 teaspoon of the adobo juices and purée it.

(I like “La Morena” or “San Marcos”Brand)

½ teaspoon dry Mexican oregano

1 tablespoon Corn, Sunflower oil, or extra virgin olive oil

Salt and pepper to your taste.

On a cast iron skillet, over medium hight heat, add the oil and onions until translucent. Add the diced potatoes, salt pepper, cover with a lid until potatoes are al-dente. Add garlic saute for 1 minute. Add the texturized soy and 4-5 dashes of Worcestershire sauce. Saute for 5 minutes. (Make sure the texturized soy is well hydrated, and remove all water excess before cooking) At his point add the diced tomatoes, the chipotle purée, and dry oregano. Saute for 1-2 minutes. Add ¼ cup of water, carrots, zucchini, salt and pepper. Toss well. Lower the temperature, and cover with a lid for 5 minutes, until carrots are cooked but not mushy. At last, add the peas and toss, taste , adjust for salt and pepper if necessary. Turn off and cover with a lid until peas are cooked but still bright green. Serve immediately. This filling can be made in advance and it tastes even better the next day, Enjoy!

7. Nopalitos and Onions in Guajillo – Pasilla SauceNopalitos and Onions in Guajillo-Pasilla Sauce_Vegetable-Taco-Filling_Yes,-more-please! copy copy

Nopalitos Cactus plant is known to have a slimy reputation, but when you cook them right, and utilizing the right ingredients, Nopalitos are delicious. They are tangy and soft, the texture and flavor reminds me like if an ocra and a mushroom had a child. The guajillo – pasilla sauce add great flavor and contrast to the tangy nopalito flavor. Nopalitos beside being a nacional simbol on the Mexican flag, are the miracle vegetable. So many nutritious value and health elixirs attributes, you just want to start researching now!… Seriously, give these nopalitos a chance and you will love them.

Serves 4-6 taco using regular size 5” corn tortillas

6 Tender Nopalitos pieces, cut into small squares.

¼ medium size onion

6 sprigs of cilantro

4-5 tomatillo husks

1 chile serrano

1 teaspoon salt

½ onion diced

2 good drizzles of extra virgin olive oil, or sunflower oil.

For the sauce:

2 dry chiles pasilla

2 dry chiles guajillo

1 garlic clove

1/8 teaspoon cumin powder

½ teaspoon salt

Clean chiles and remove steams. On a small pot, place 2 cups water bring to a boil, add the chiles, simmer for 10 minutes until well hydrated, soft and plumpy. In a blender, purée the chiles, garlic, cumin, salt with about ¼-to a ½ cup of the water in wich the chiles hydrated.

Set aside. On another pot start cooking the Nopalitos. Add at least 4 cups of water, the nopalitos squares, onion, cilantro, tomatillo husks, chile serrano, salt. Bring to a boil and then lower the heat to low simmer and cook for 20 minutes. Check for doneness. Nopalitos should look olive-green, and fork tender. Remove cooked onion, cilantro and serrano. Strain the nopalitos and let the heat evaporate the rest of the water in them. About 4-5 minutes. By any chance, rinse them in water. These will make them slimy.

On a skillet, warm up the oil and add the diced onion, along with the dry nopalitos. And saute for 3-4 minutes, until onions are soft. Add the Guajillo-Pasilla Sauce, toss well, add about ¼ cup of water if needed. Add salt and pepper to taste. Cook on medium low for 4-5 minutes with lid on to avoid splatters. Turn off the nopalitos and they are ready to serve! You can sprinkle some queso fresco or cotija for a delicious accompaniment on the taco, and off course a few drops of lime juice, because what would be a taco with no lime right?…

8. Chard, Potatoes, and Shredded Carrot HashChard, Potatoes, and Shredded Carrot hash_Vegetable-Taco-Filling_Yes,-more-please! copy

This is the easiest of all the fillings. It is almost a hash. You can use spinach, purslane, kale or any type of green in season instead of the chard. Instead of potatoes you can use sweet potatoes, or zucchini. Carrots or/and yellow beets will work divine. This filling with an egg on it and a dollop of my favorite Mucha Muchacha Salsa, a match made in heaven. 

Serves 4-6 taco using regular size 5” corn tortillas

2-3 drizzles sunflower oil or extra virgin olive oil

1 medium wax yellow potato

1 small yellow onion diced

1 garlic clove

1-2 dry chiltepines…optional you can use pepper flakes for a less heated version.

2 carrots shredded or using one of my favorite tools  a  Julianne peeler. click here

4-5 cups Chard, cut into chiffonade

2 dashes of apple cider vinegar

1 tablespoon golden raisins

Salt pepper to taste

Pepitas (pumpkin seeds) for garnish

On a cast iron skillet warm up the oil, saute potatoes and season with salt and pepper until potatoes are crispy. At this point add the onions , garlic and dry chiltepines crushed. (crush the chiltepines on a napkin. Avoid using your fingers directly to prevent chili burns.) Add the Juliane carrots, toss well saute for 1 minute. Add the Chard, raisins, apple cider vinegar salt and pepper. Toss well and briefly about 2 minutes. Just when the chard starts to welt, remove from heat and taste for salt ad pepper adjust if needed. Serve immediately, garnish tacos with pepitas, queso fresco or a dollop of greek yogurt.   Enjoy!

Make a Taco Tuesday…Wednesday, Thursday… Weekends…

Have fun and Let’s eat MORE VEGETABLES!!!

Music Pairing: A su Merced el Mercado- Liliana Felipe

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Zucchini Goat Cheese Entomatadas

 

Zucchini-Goat-Cheese-Entomatadas_Zucchini-recipe-for-Summer_Yes,-more-please!

Entomatadas;//Adjective, En=in / tomat= from the word tomato /adas adjective termination that denotes action,”adas”
I would say that the closest translation of the word “entomatadas” or “entomatado” would be “smothered in tomato”.

These Entomatadas are the mellow cousins of the Enchiladas. They have the same concept and construction, rolled tortillas filled with infinite possibilities and covered with a sauce made with dry chiles.  The sauce used in entomatadas is made with red tomatoes, as its name suggests. Roma, or Tomboys tomatoes, or jitomate “bola” in Spanish is usually the tomatoes of choice when making this sauce, but certainly any red round meaty and juicy tomatoes, along with mild herbs and spices will work.

The basic Entomatada sauce is very mellow and showcases the best in tomatoes. In this version of mine, I rock it out a little bit by adding a single serrano, that mimics the black pepper and adds deep of flavor to the sauce. The sauce consist of boiled tomatoes, that are skinned, blended, and then sautéed with onion, garlic and fresh epazote or mint. Then its pureed for a second time to produce the most velvety and creamy tomatoey sauce. The creamy sauce contains no dairy however, which makes the sauce light and fresh. Also on the virtue of looking for a healthier, lighter version of the classic way to make entomatadas which calls for frying the tortillas, I warmed up the corn tortillas and I drizzled them with a bit of a delicious green… a grassy extra virgin olive oil! This step not only adds another layer of flavor, but also prevents soggy tortillas when the salsa is added.

Zucchini-Goat-Cheese-Entomatadas_Entomatada-Sauce-Salsa-para-entomatadas_Yes,-more-please!

 

These Entomatadas of mine are filled with sautéed zucchinis, onions, sweet corn, and goat cheese. Once I roll them up, they are smothered with the piping hot tomato sauce which warms them through. These Entomatadas are best eaten warm almost tepid temperature.
Pouring the sauce separately when making any kind of enchilada is my favorite way to make them; It avoids enchilada uni-blocks. Best of all, by using this technique on these Entomatadas, is that it makes them BAKE-FREE!!! keeping you and your house odor free when you have closed the windows to run the A/C. If you don’t understand how that works, then come further South.

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Entomatadas are great for entertaining. I usually have them rolled up and when its time to serve them. I pour the piping hot tomato sauce all over, drizzle of Mexican crema or in this case I use a diluted Greek yogurt and sprinkle of queso fresco to keep them on the lighter side. Take them to the table and serve on a bed of shredded fresh lettuce and avocado wedges. I’m telling you, these Zucchini Goat Cheese Entomatadas scream Summer out loud! Whether its a midweek dinner or a potluck this recipe, its a must try! I know you will like them as much as we do!…

To make this Entomatadas you will need….

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Making Homemade Corn Tortillas

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Do you want to learn how to make your own corn tortillas? Get ready! Once you go handmade, its hard to go back to the store bought. The process is fairly easy once you get the hang of it; patience, my little grasshopper, is the key. The first two are horrible, and then the magic happens and you learn from your mistake and “Bippidi-Boppidi-Boo” …your tortillas start to take shape. In the kitchen, making tortillas is one of the things I enjoy the most. Its so rewarding and in my opinion they taste so much better than machine made. Imagine the smell of warm corn filling up the kitchen and the taste of soft fresh tortillas…it has no comparison.

Making tortillas requires lots of patience and “patience”. Yes, if you have patience and a little extra time, go for it! Make them because its 100% worth it. Although I recommend you do not attempt to learn how to make them the night before if you have a big crowd to feed or a party… to do so would be a bit of a nightmare. You do need practice and like I said LOTS of patience. Tortillas don’t like people in a hurry. You have to be in a Zen tortilla mode, focus and get into the groove. It can be frustrating at the beginning. Just like pancakes usually the first one is not so good but once you get the right amount of heat and rhythm you are in tortilla mode.  Soon after a heavenly bite of a soft corn homemade tortilla, this will become the best taco you ever had.  Now, please follow these instructions carefully.  I experimented with several proportions and these were the most successful. It is hard to make a tortilla from fresh masa, the procces is labor intensive, it takes about 2 days to make good fresh masa. From the process of nixtamalization, the grinding and the kneading. In Mexico this process is the regular norm, since tortillas are the main staple on the Mexican diet. you can find places where tortillas are made fresh everyday or the tortillerias which they are also made fresh by a machine, and people line up everyday in the middle of the day to buy fresh tortillas. It is hard to settle when you know the real flavor and texture of a tortilla, being on the states it is more common to find the pre packaged tortillas at supermarkets, which they are far in flavor and texture from the real tortillas. This recipe attempts to recreate that warm, soft, toasty corn flavor that tortillas have when just made out of the comal. Despite the fact they are made from corn Masaharina, the results are much closer to the flavor ant texture of a real mexican tortilla. On the recipe you will find variations and different brands of masaharina. I suggest to follow the instructions and try to find the brand I recommend, for best results in flavor and texture. You can easily find this brand online, if you live abroad, might be easier for you to order online.

This handmade tortillas last about 3-4 days if they are kept on a plastic bag on the refrigerator. How to Reheating next day? No problem!.. My dear 50%Scottish- 50%American husband taught his 100% Mexican wife to reheat the tortillas on the bachelor way: In a toaster. Would you believe?!!! Ha! Well I have to say that it is a very effective method.  What I learned is that by sprinkle them with a little water on each side, then place one tortilla into each toaster slide, set up the toaster number 3-4 depending on the toaster and you will have the most efficient and fast reheating method for tortillas. The tortillas turn out warm and not dry. Be careful using your fingers to remove them, they get very hot. Thank you Ian, but of course for a Mexican the first choice would be a comal, or over the flame on a gas stove to heat them. This char the edges, giving them extra flavor.

When making tortillas, simple dishes are best to eat them with. Like a good Quesadilla, Salsa and Refried Beans. Here are some recipes that a home made tortilla will make the difference! Refried beans, Salsa Roja Asada, Cucumber Avocado Salsa,  Cochinita Pibil, Carne Asada Tacos, Vegetable taco fillings , Pulled Pork Tacos, can make this tortillas irresistible companions…

Lets get started!…

Handmade-Corn-tortillas

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Making Homemade Corn Tortillas

Makes about 12-14 / 4” little tortillas.

From Fresh Masa:

1 lbs of fresh masa*
1/2 up to 1 cup of warm water (maybe less, maybe more…)
Kosher or sea salt
Tortilla press
1 plastic bag (see photos below for instructions).
*If you are in Austin, Tx you can buy fresh masa at the Milagro Factory on 6th st. Ask for fresh corn masa, not the one that is prepared for tamales, make sure to specify you are making tortillas. If you want to make your own masa… well that is a whole other process… I will work on that… soon : ) !

However If you don’t find fresh masa, dry masa harina is a good choice. Minsa brand, and Arrowheads Mills also offer this type of masa harina. What is special about this masa-harina? Well it is the process of Nixtamalization, which dates from the Aztecs back in 1200-1500 B.C. In this procces, dry corn kernels are soaked and cooked in an alkaline solution, made with limestone and water, which helps remove the outer hull of the grains and pre-cook the corn kernels. These corn kernels once are soaked and rinse several times, are grinded, added water, a bit of salt and transform into fresh masa. The brands I previously mentioned are dehydrated masa transformed into Masa-harina. Masa -harina its a very common alternative when there is no access or time to make fresh masa. My best advice is to check with your supermarket, in the international food aisle, today a lot of supermarkets have a “Hispanic food aisle” and if you are abroad, your best bet is to order online. I included my favorite brands at the end of this post.

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From Dry Masa:

1 cup dry Masa harina*

Organic options are suggested at the end of the post, If you are using Organic dry masa harina I will recommend to use 1/2 cup minsa + 1/2 cup Organic white masa harina, for better texture and flavor.

3/4  up to 1  cups warm water

1/4 teaspoon kosher or sea salt

Use measuring cups for better results.

*I recently find out that Minsa the other leading brand for Masa harina in Mexico, Has announced their commitment and certification as a  NON GMO, USDA Organic, Kosher, GF and whole grain. This means that this is the best Mexican Masa Harina you can buy. if you want to know more about it please visit their website. Minsa

Preparation:

1. Start by dissolving the kosher salt into the warm water, On a large bowl place 1 cup of masa-harina, mix and make a well add the water in the center and star mixing with your hands little by little until you have a soft ball and all the flour is incorporated. Kneed for 2-3 minutes. Make a ball and cover the masa with a damp towel or plastic wrap let it rest at least 20-30 minutes, let the masa-harina re-hydrate as longer as possible. Usually after this period you need to make some adjustments.
Too dry: it will start to crumble, you need to add more water.
Too wet : it will be sticky on your hands you need to add a bit more masa harina
The right texture resembles a moister play-dough. It is ok for the masa to be a little humid to the touch. Making tortillas is a matter of feeling the masa, the more you make them the better you will get at it. Your masa has to be always room temperature (except if you live in Yakutsk, hehhehe), slightly warm to the touch works best.

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2. After 30 minutes, prepare the resealable bag, by cutting the top sealed lines of the bag and cut open the 2 sides of the bag. Now you have like a plastic folder. Open the tortilla press and put a drop of oil, then lay down the plastic. This will prevent the plastic from moving while pressing the masa. Now, Start by making 1 ½” round ball (you can use a small Ice cream scooper to help make them even size). Remember to Keep your masa covered with a piece of plastic wrap or damp towel at all times to prevent from drying out. Work with one ball of masa at a time. Now, place the masa ball in the center of the opened plastic and flatten slightly with your fingers. Fold the plastic over the masa, and fold down the metal tortilla press. Hold the handle and press down gently until the dough has spread about 4” inch diameter. Rotate the plastic and slightly press if necessary.

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3. On medium-high heat, heat up a large cast iron pan, a griddle, a comal, or a teflon pan will work too. With your hand, hold the tortilla in the plastic, and carefully peel the plastic just like if you where peeling a sticker. Once one side is peeled,  flip it into your writing hand and peel the rest of the plastic. As you peel allow the tortilla to rest halfway on your hand, and half hanging down. Gently lay down the tortilla on the warm skillet. Once you place it Do not try to reposition!, you just have one shot!….

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4. Using a flat spatula, flip the tortilla until the edges start to release from the skillet. Once it releases easily, then its time to flip. You should not battle the flip if it does not release with ease, just give it a bit more time. Usually it takes 30-40 seconds per side, especially with these little tortillas. Once you flip you can press down a little on the edges. After you laid the tortilla on the pan, 2 flips its all it needs. The tortilla should be lightly colored and air pockets will form on the second flip. As soon as the air pockets are forming the tortillas are done. Transfer the tortilla into a tortilla warmer lined up with a clean cotton kitchen towel with a dry paper towel on the bottom to keep them moist. Keep them warm in a tortilla warmer until you finish with all the masa, working one ball at the time. Depending on size you can fit 2 or 3 on a 12″ skillet, and once you start getting a good tortilla rhythm its fun and the process goes fast and smooth.

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My spin for Natural Flavored and Colorful Tortillas:

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Feeling a little whimsical? Why not adding an extra punch of flavor? these variations using chili powders, spices and vegetable purees help a lot, especially when you are using dry masa-harina. They are a great variation and make amazing quesadillas or any taco of your affection.

Add one of the following to the dry masa, and then  proceed with the recipe, adding the water little by little, specially for the purees, you might need to add less water to the masa.

3 teaspoons Ancho powder

2  teaspoons Sweet Paprika

2 teaspoons Turmeric

2 tablespoons of Achiote paste dissolved into the meassured warm water.

5-6 sprigs of Cilantro, remove the stems and smash the cilantro in to a paste, stir into the measured warm water.

1/4 cup packed baby Kale or lacinato kale, remove hard stems and smash the leaves into a paste, (you can use a immersion blender to make the puree) stir puree into the measured water.

1 chile poblano roasted and pureed

2 carrots steamed and pureed

1 small beet steamed and pureed

2 guajillo peppers boiled, pureed and strained to remove the seeds.

Other flavors: Tomato paste, Any other chile, like guajillo, chipotle,  jalapeño, poblanos, spinach, sweet corn, sesame seeds, pumpkin seeds, Texan’s and New Mexicans : Hatch chile into the mix will be the the bomb!.

Just Follow this principles by adding a powder or a paste.

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Try and play by making crazy ones with different flavors and colors, these are great for quesadillas…

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Tips:

* First tortilla is always a disaster, do not get discouraged, learn from it.

* Feel the masa; t0o wet will stick to the plastic and won’t release, to0 dry, it will crack, and won’t hold together.

* Gear up! a nice heavy cast iron griddle, a Mexican tortilla press and a good old plastic bag…

* When cooking: Too hot griddle will char the tortillas with out cooking them through, too low temperature, will dry out the tortillas before they are cooked, and they won’t be pliable and soft… This temperature issue is the same when you are making pancakes, the first pancake its always a bad one until you bring the pan to the right temperature, …then you are on the right track!

* When making tortillas: Masa and tortillas don’t like to be rushed or people in a hurry.  Get into your tortilla Zen mode first, once you get the tortilla rhythm you will start having fun!…and eating them too heehehe!

* Practice my little grasshopper, practice, because once you get the hang of it there is no comparison from homemade/handmade fresh tortillas than the store bought…that is a fact Jack!

The CORN Organic / Non-GMO situation:

In order to make a better quality of tortilla, I research for an organic Non-GMO Masa Harina. I found three respectable brands with a great commitment to organic and Non-GMO products:

1. Minsa Masa Harina, one of the leading brands in Mexico, has recently made a great commitment by completing all the certifications USDA organic, NON GMO, Kosher, GF, WHole Grain, and GFSI. This makes this brand my first choice when making tortillas from dry masa harina. Its now available on the USA.

2. The closest option I found is a brand named Gold Mine Natural Food.co, they sell Non-GMO, organic, BLUE masa harina. They just started to carry 1lb. bags. for a fairly good price. If you have a big corn tortilla commitment go for the 50lb. bag and share it with your friends hehheeh. Down side is you have to order on-line or ask on your nearest Whole-foods Market if they can carry in stores. Here is the link to their website.

3. Bob’s Red Mill- Masa Harina Golden Corn Flour. I tried this masa harina it has great quality and flavor, but it is made from yellow corn. The variety I’m used to is white corn, since I’m from the South of Mexico. Flavor its different, a little sweeter than the white. You can use as substitute in this recipe, adjusting the water, maybe up to 1-1/4 cups. This Flour its available on line and often found at regular supermarkets.

It is with great sadness, and concern what is happening in Mexico. The government just passed a law that will allow to GMO Corn to be grown in Mexico. This could affect more than 59 types of heirloom corn. If you would like to know more about it and take action signing a petition to revoke that law, click here for more information ad supporting this cause, Save the CORN! for more information about the cause Green Peace Mexico and  ANAA the National Assembly of Environmental Affectings.

Thank you for Caring!
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Have fun!

Music Pairing: Arturo Marquez Danzon No.2 Alondra de la Parra

 

 

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Peach Sweet Corn and Halloumi Salad with Lemon Basil Vinaigrette

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This salad sums up summer in one plate. It is the kind of salad you eat and feel so happy and satisfied, sunshine on a plate. Fresh sweet corn and juicy peach season is here in Austin and I can have this salad almost every day until the last peach. If you are like me and bought two little baskets of peaches at the market, because one did not seem enough for your peachy desires, well we are in the same boat. The good thing is that extra peaches are not a problem once you get the hang of this salad.And if you still have some peaches left over, bake a pie, make this fantastic mini peaches and cream empanadas you have a good alibi for as long those peach baskets last you….

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Let me describe you this salad. Imagine the flavor of fresh sweet corn crispy yellow kernels, in combination with juicy bright sweet tangy floral peach slices, a few pieces of pan seared golden Halloumi cheese salty, crusty outside, and creamy gooey inside, over fresh arugula and greens. All come together with a delicious sweet and tangy Lemon-Basil Vinaigrette. It is ridiculously good. It is. Because yes. All the sweet, juicy tangy, salty briny, herb flavors together, one bite of these salad you are hooked!

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If you never had Halloumi, it is a firm brined cheese that when pan-fried or grilled holds it’s shape and gets crusty golden. It is a bit salty, and texture-wise along its warm its gooey on the inside, then becomes a bit chewie, a pleasent chewie. I bought it in this fantastic shop called Phoenicia Bakery and Deli here in Austin, Tx. It is a fabulous store. They carry foods from around the world but their emphasis is Mediterranean and Middle Eastern specialties. Cheeses, olives, pantry items, spices, preserves, teas, coffee, dry fruit, to mention a few. They also make the best freshly baked pitas in town. Not to mention they have a small menu for lunch, with great falafel, Gyros, Kafta and Shawarma. Dessert?… no problem from Pistachio Baklava to delicate pastries filled with pine nuts and rose water. And for me their fresh Feta cheese is the best in town, they have 3 different kinds, Bulgarian, French and sheep’s milk simply delicious. You have to go, it is a must…

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If you are not in Austin you must try to find a specialty food shop were you can buy this delicious cheese… Explore and try something new! Get your inner peach and make this glorious Peach Sweet Corn and Halloumi Salad with Lemon Basil Vinaigrette fresh salad. Lunch, dinner or both, it travels great for a picnic on the park or to daydream about summery days at the office. All you have to do is to close your eyes and almost feel your feet on the green grass, the sun warming up your eye lids and a warm breeze asking you is it summer time yet?….Run and get peachy now! Enjoy.

For the recipe you will need…

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Hatch Fried Chicken

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With a guiltless dance and a smile on my face I implore you to give this hatch fried chicken a “must try” label. This is my new favorite Hatch recipe.

I used skinless chicken thighs and marinated them in a concoction of yogurt, milk and pureed roasted Hatch peppers until the chicken got tender and flavorful. After a quick drench of well seasoned flour I deep-fried them in peanut oil, making the chicken crunchy crusty, crispy, and tender and juicy on the inside.
Why make fried chicken at home? Because I believe it often tastes better, but also It makes you appreciate what you are about to eat.Nothing tastes more rewarding than making the effort to cook an effortless recipe with awesome results!

Happiness and bliss have been achieved when these Hatch Fried Chicken thighs come out of the pan and onto your plate beside the greenest green green coleslaw. It’s a balancing the act of rich and a tangy. You will be dancing from the beginning of the recipe to end of your meal. Its richness is a combination of the dry seasonings and the Hatch peppers’ distinctive mild chili note.
I used chicken thighs, they have great flavor and they are so moist that you can use them skinless, But imagine the possibilities!, chicken breast, legs, wings!… quail. Ok… I just got myself in trouble now… I want quail!…

Any way, If you make this recipe, I would love to know how it went and if you enjoyed as much as we did! Juicy, crispy, spicy fried chicken is gonna make you a fried chicken believer.
Have fun!

Hatch-friend-chicken_ingredients

Hatch Fried Chicken

Makes 6 chicken thighs and one little happy dance.

1.5 lbs. of organic skinless chicken thighs

For the marinade:

3/4 cup plain Bulgarian or Greek yogurt style.
2-3 roasted hatch peppers (remove skins and seeds)* check notes for substitutions at the end of the post.
good 4-5 cranks of freshly ground pepper
1 tsp. kosher salt

For the flour drench:

1 cup unbleached all-purpose flour
1/4 cup corn meal
2 tablespoons cornstarch
1/4 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt

For frying:

3 -4 cups – Peanut oil (grape seed oil or corn oil will work too.)
A 10″-12″ heavy bottom enamel pan or a cast iron pan for best results.
1 pair of metal tongs

Preparation method:

1. Puree all the marinade ingredients.

2. Pat dry and trim some of the excess fat on the chicken thighs, if any.
3. In a ceramic or glass dish place the chicken thighs and poor the marinade over them, massage them a little bit, place them in the refrigerator for at least 2-3 hours, over night is best.
4. Next day, Pull the chicken out of the refrigerator 20 minutes before cooking.
5. In a ceramic or glass dish combine all the ingredients for the dredging flour.
6. Start heating the oil. I like to start heating the oil at a low temperature, and slowly turn up the heat. This will ensure your oil will not taste burn and is evenly heated.
***Take care to monitor your oil and your kitchen carefully while deep-frying, never take your attention away from hot cooking oil. No distractions!!***
7. While the oil is slowly heating up, with the help of a fork take one piece of the chicken and tap it a little to remove any excess marinade, dredge into the flour, and with a spoon start covering each piece of chicken really well. Set the dredged flour pieces on a clean dry plate. Proceed with the rest of them one at the time.

Hatch-fried-chicken_drenching-sequence
8. Check on your oil. Place a frying thermometer on the edge of the pan, and check for 350F-360F sprinkle a little flour on the oil, you want big bubbles.
9.When the oil reaches 360, start frying your chicken 2 pieces at a time, to avoid lowering down the temperature of the oil. Check the temperature on your thermometer at all times, you want big bubbles around each piece of chicken, and thermometer reads at least 350/360F  to make sure your chicken is not absorbing extra oil, making it soggy and greasy. iaks!

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10. Depending on the size of the thighs it will take about 5-6 minutes per side. You want to turn the chicken until you have a rich golden mahogany color on the bottom and the size on the bubbles around the chicken are smaller. This is the right time to gently flip.  Always flip away from you to avoid splatter.
11. Once you flip, lower the temperature a bit to 320F, it might take less time, about 3-4 minutes. Chicken should look golden brown and the bubbles around the chicken are really small. Take the pieces out to drain and check for doneness, the internal temperature of the chicken should read minimum 165F.
12. Drain the chicken on a cooling rack lined on top of a baking sheet and immediately, sprinkle some salt. Placing the chicken on a cooling rack will make sure you the chicken will stay crispy.
13. Adjust the temperature for the next batch and go ahead and fry the rest of the chicken.

14. Ready to eat! Serve the chicken with a great side of coleslaw like this green green coleslaw, check it out is from a previous post, it is tangy crunchy, fresh and so mighty green that I believe it’s the best complement for this spicy hatch fried chicken. Also some lemon wedges, if your brave , maybe some extra dashes of tabasco sauce, or any other vinegary hot sauce. Enjoy!

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Enjoy!

*Note:

I used fresh Hatch peppers and roasted them. Here in Texas you can find them very easily when in season. If you are wondering if you can use canned Hatch peppers, yes you can. Our dear friend and follower Ed who is from El Paso, Texas and he and his family have cooked with hatch peppers for many generations, suggested me two good brands: Victoria and Santa Fé ‘Ole brand (bottled)-Double Fire-Roasted . He assures this brands are first-rate to get when hatch is not in season. Thank you so much Ed, for this great information!…

Remember that freezing the chiles is also a good option. Once you roast, peel and de-seeded them, you can purée, dice them or keep them whole, pack them on freezer bags and freeze them for future recipes. You can even make hatch chile purée ice cubes and add them to soups or stews on the winter season…delish!

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Have fun!!!

Music Pairing: Ella & Louis – Cheek to Cheek

 

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