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How To make La Fogata's Green Chicken Enchiladas
1/4 lb Tomatillos,quartered
1/2 c Water
1 Clove garlic,whole
2 Serrano chiles
1/4 ts Salt
1/4 ts Pepper
1/3 c Cilantro leaves,loosely
-packed,chopped Chicken stock ,if needed 2 Whole chicken breasts
Lightly salted water 1 c Chicken stock
1 c Peanut oil
8 Corn tortillas
1 c Sour cream
1 lb Mozzarella cheese,grated
From: Mike Fulcher from `creative mexican cooking' by anne lindsay greer1and Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sause in blender to liquefy.while blending,add washed cilantro leaves.set aside. the sauce yield is about 2and1/2 cups.it will thicken upon standing and you may need to thin with
chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes.cool chicken will be slightly undercooked.shred cooked
chicken and then,just prior to serving,heat in 1 cup chicken stock.this will heat chicken without overcooking. in medium skillet,heat oil to 300 degrees.pass tortillas into hot oil for a few seconds to soften and seal.remove carefully and set aside between paper towels.do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce.roll up and place seam-side-down in casserole.pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.
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Great Mexican Food especially the homemade guacamole and chicken spinach enchiladas. They serve warm chips and good salsa.
Fire Roasted Tomatillo Salsa Verde Recipe | Tomatillo Salsa Recipe for Game Day
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0:00 Introduction
0:49 What is a Tomatillo?
1:49 What's in Salsa Verde?
2:26 How to prep for Salsa Verde
2:55 Ingredients on the grill
3:32 How to Find our Recipe Calculator
5:33 Steaming the Jalapeno Skins
8:22 Blending it all together
9:44 Taste Test
10:55 Join Us Online
ENCHILADAS | Dutch Oven Campfire Cooking Enchiladas w/ Homemade Sauce
#enchiladas #dutchoven #campfirecooking #enchiladasauce #mexicancuisine
ENCHILADA SAUCE:
5 tablespoons oil
5 tablespoons flour
5 tablespoons chili powder
Dash salt
1 teaspoon cumin
4 1⁄2 cups chicken stock
1⁄2 tablespoons oregano, chopped
2 cloves of garlic, chopped
Mix together oil and flour until combined, and pour in pan to heat. Stir in spices and chicken stock until smooth. Stir in oregano and garlic and reduce sauce over medium heat until thickened. Set aside.
FILLING:
Oil
1 onion, chopped
1⁄4 green pepper, chopped
1 1/2 pounds chicken, cut into small chunks
1 1⁄2 teaspoons cumin
Dash of cayenne pepper
15 ounces corn
15 ounces black beans
Add oil to pan and cook onions and peppers until soft. Add chicken and season, turning to coat. Cook until done. Stir in corn and black beans and set aside.
CORNBREAD TOPPING:
1 3⁄4 cups cornmeal
1 egg
1 cup buttermilk
6-8 pickled jalapenos, chopped
Mix together until smooth. Set aside.
ENCHILADAS:
3-4 Tortillas
Shredded cheese
Pour some sauce into bottom of pan, spread to coat. Add in some filling and top with tortilla. Continue to layer until ingredients are all used. Top with cornbread mix and cover with cheese. Cover and cook 350 degrees for 25-30 minutes.
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Foil Packet Green Chile-Chicken Thigh Tacos
Remember those hobo packets you learned to cook over the fire in Boy Scouts? Same principle applies here. Totally achievable on a weeknight - or at a campfire! Recipe here:
3 Salsas Mexicanas que todo mundo debe tener en su mesa
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Ingredientes:
***Salsa Tatemada (Primera Salsa):
5 Tomates
4 Serranos
2 Dientes de Ajo
1/2 Cebolla Blanca
1 cda de Cilantro Picado
1 cdita de Sal de Mar
1 cdta de Pimienta molida
*** Salsa Cocida (2da Salsa)
5 Tomates
4 Serranos
2 dientes de Ajo
1/2 Cebolla blanca
1 cda de Cilantro Picado
1cdta de Sal de Mar
1 cdta de Pimienta molida
***Salsa Verde (3ra Salsa)
10 Tomatillos o Tomate Verde
5 Jalapeños
1/2 Cebolla Blanca
2 Dientes de Ajo
1 cda de Cilantro
1 cdta de Sal de mar
1 cdta de Pimienta molida
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