oaching, make the SALSA DE JITOMATE DE MICHOACAN:
(Chiles and tomatoes
heese
Add the Pico de Gallo in the middle of
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook ...
Soak rice in large pot with water to cover.
Set aside.
Wash chicken pieces, pat dry with paper towels and place in large mixing bowl.
Put the garlic, peppercorns, oregano and paprika in a mortar and pound until crushed.
Rub this seasoning thoroughly into the chicken pieces, including liver, gizzard and neck.
Mix olive oil and vinegar.
Pour over chicken.
Cover bowl and set aside for chicken pieces to absorb flavors.
Wash the chicken and remove the skin if you like.
You can brown the chicken pieces in oil and then add the sofrito and water or if you're in a hurry, you can cook the chicken in the sofrito and water and delete the browning step.
ost popular fillings are pupusas de queso, pupusas made of cheese
Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
Heat oil and brown chicken.
Add onion, pepper and citrus from the marinade.
Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
Add water to cover the chicken.
Add the potato pieces in the last 20 minutes of cooking.
Wonderful over fluffy or steamed white rice.
djust salt to taste (this recipe can take a lot of
ood smoker when you do Pollo a la Brasa (Rotisserie Chicken
Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.
double batch of the recipe, make sure to cook the
he job quite well. This recipe should yield approximately 4 to
mount significantly from the original recipe adding about 2 tablespoons total
poonfuls of my spanish rice recipe when serving.
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
ade with chicken (salpicon de pollo), seafood (salpicon de mariscos) or tuna (salpicon
Heat oil in a soup pot on medium-high heat.
Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
Add chicken and saute for a few minutes until the chicken starts to cook.
Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
Add more salt and pepper to taste.