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
Beat eggs, salt, pepper and garlic in a shallow bowl.
Pour some of the bread crumbs into a plate.
Slice chicken in half (the long way).
Coat each chicken piece with the egg mixture.
Place coated chicken onto bread crumbs, one at a time.
Turn over, press crumbs firmly into chicken on both sides.
Heat oil to medium heat.
Place chicken in oil and fry until golden on both sides. Remove and place on brown paper to drain.
Serve with fresh lemon.
ost popular fillings are pupusas de queso, pupusas made of cheese
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.
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe