emove chicken from simmering stock (crema). Allow to cool.
In
---To Prepare the Pollo---.
Marinate chicken in lime
Put breasts in baking dish and season with salt and pepper.
Put a slice of cheese on top of each breast.
Blend together remaining ingredients and pour over breasts and cheese.
Cover and bake 45 minutes in a medium 350 degree oven until chicken is done.
To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.
Ideal for buffets or large groups.
Can substitute low-cholesterol sour cream and cheese.
If canned chipotle is unavailable, dried chipotle will do.
Altering amount of ...
pread a little bit of crema mexicana on it. Top with
Put salt and pepper over skinned legs and fry in a pan with oil.
In a separate pan saute onion and chiles poblanos for around 10 minutes in low fire.
Pour the cream and when chicken is golden, put in also.
Let chicken stay in mixture for 4 to 6 minutes on low fire.
Serve.
Place chicken, water and 1 t. salt in a 5 qt crock pot. Cover and cook on LOW for 3 or 4 hours, JUST UNTIL TENDER. Turn chicken once halfway during cooking process. Remove chicken from crock and allow to cool. Bone the chicken in very large pieces and return the meat to the broth.
Peel the onion, cut in half horizontally and then each half vertically in half inch slices.
Heat the oil in a large skillet over medium heat and add onion, chiles, bell pepper, tomato, garlic and chipotles. Stir frequently until the veggies soften-about 5 ...
Boil the chicken in water until cooked through, drain and set aside.
Saute the onions in 1 Tbsp butter until softened.
In the saute pan, add the cream cheese, sour cream and milk, stir until smooth.
Add green peppers and chicken, cook until heated through.
Roll each tortilla with some of the chicken filling inside, put into a 11x13 pan.
When all tortillas are filled, sprinkle cheese over the top.
Broil until the top is golden brown and bubbly and the tortillas are a bit crispy on the ends.
Serve with refried beans.
nion rings and serve with crema.
Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.
serving platter.
Stir crema Salvadorena into the onion mixture
ood processor add the milk, crema, sherry and nuts, and process
nd drizzle or dab of Crema.
OOPS! Forgot to mention
mount significantly from the original recipe adding about 2 tablespoons total
Serve immediately with spicy lime crema and garnish with lime wedges.
To make the jalapeno crema, combine chopped lime, lime juice, jalapeno slices and brine in a small food processor. Process until finely chopped. Add cream and blitz until just starting to thicken. Season to taste then transfer to a serving bowl.
To make the red cabbage slaw, toss shredded cabbage in a serving bowl with lime juice and olive oil. Season then sprinkle with toasted sesame seeds and cilantro.
Distribute beef filling, cabbage and crema between warm tortillas. Serve with hot chili sauce and lime wedges.
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
inutes while preparing the avocado crema.
To prepare the avocado
t least 30 minutes.
CREMA:.
While the tamales are
ake the coconut and maple crema, combine coconut cream and maple
br>Serve immediately with Crema Espesa.
Crema Espesa:
In a