Recipes: Mexican Dishes
Episode #101
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| Neil Shortlidge, La Villa Bonita culinary student, works his magic on the Spicy Chicken dish. |
Learn how to make these fabulous Mexican dishes with chef Ana Garcia of Cuernavaca, Mexico.
Spicy Chicken
Ingredients:
1 chicken cooked and shredded
13 ounces chorizo sausage (optional)
8 chopped tomatoes
1 chopped onion
2 chopped garlic cloves
½ cup chopped parsley
2 tablespoons lard (or substitute vegetable oil)
2 cups chicken broth
6 chipotle chiles in vinegar
1 cup tomato puree if needed or 3 tablespoons tomato paste (for color)
salt to flavor
Directions:
- If using the chorizo sausage, crumble it and cook over low heat until meat is brown. Then add the garlic, onion, tomato, parsley and salt. Let the mixture cook until the juices render. Finally add the chicken.
- If you are not using chorizo, follow the same process in step 1, but add the lard (or vegetable oil).
- Leave the mixture under low heat until the juices start to dry. Add 1 cup chicken broth, cover and leave on low heat for 10 minutes.
- Before the mixture dries, add the chipotle chiles with the vinegar.
- The sauce should be red so if needed add the tomato puree or paste. Let the sauce dry completely.
Basic Guacamole
Ingredients:
2 ripe avocados
3 tablespoons finely chopped white onion
3 tablespoons finely chopped cilantro
2 Serrano chiles finely chopped
1 tablespoon lime juice
salt to taste
Directions:
- Cut the avocado in half by going around the pit. Scoop the flesh out of avocado and place in a bowl.
- Mash the avocado with a fork without pureeing it completely — leave some chunks in it.
- Mix in the onion, serrano chile, lime and salt.
- Serve with tortilla chips.
Guacamole Morelense
Ingredients:
2 ripe avocados
3 tablespoons finely chopped white onion
3 tablespoons finely chopped cilantro
2 serrano chiles finely chopped
1 tablespoon of milk
salt to taste
1 guava or peach cut into ¼ of an inch squares
10 green grapes cut in half
3 tablespoons pomegranate seeds
Directions:
- Cut the avocado in half by going around the pit. Scoop the flesh out of avocado and place in a bowl.
- Mash the avocado with a fork making sure it is smooth.
- Mix in the onion, serrano chile, milk and salt.
- Place in a serving bowl and top with the fruit.
- Serve with tortilla chips.
Spicy Salsa
Ingredients:
1 tomato
1/8 cup dry piquin chile
1 cup chicken stock
¼ roughly chopped white onion
¼ cup roughly chopped cilantro
1 avocado cut into ¼ inch squares
salt to taste
Directions:
- Place a sauté pan over high heat and allow it to get hot. Place the whole tomato in it. Roast the tomato in the hot pan until there are black spots in the tomato. Do not peel as we want the smoke flavor of the blackened skin.
- In the same pan after you take out the tomato, roast the dry piquin chile until you can smell its aroma.
- In a blender place the tomato, piquin chile, and chicken stock and puree.
- Place the puree in a serving bowl and mix in the onion, cilantro, avocado and salt.
Karen’s Zinfandel Sangria
Ingredients:
2/3 cup fresh lime juice
1 lime cut into wheels
2/3 cup sugar
3 cups Zinfandel
1 cup sparkling water
1 tablespoon grenadine
1 tablespoon orange-flavored liqueur such as Cointreau
Directions:
- Chill the Zinfandel in the refrigerator.
- Make sugar syrup by combining the lime juice and sugar then cooking them over medium heat until the sugar dissolves. Cool in the refrigerator.
- In a large pitcher, combine the chilled Zinfandel, the sugar syrup, and all of the other ingredients. Add ice cubes and wheels of fresh lime and serve immediately.