Éstas son más ligeras que las chimichangas estilo Tex-Mex porque son salteadas en un poco de aceite en vez de ser sumergidas en un freidora . Utilizar carne oscura resulta en un relleno más jugoso y con más sabor. Aunque la receta es muy sencilla, el uso de hierbas frescas y la técnica de cocer […]
Continue ReadingThese are lighter than Tex-Mex chimichangas because they are sautéed rather than deep-fried. Using dark meat results in a moister and more flavorful filling. Although a very simple recipe, the use of fresh herbs and the technique of twice-cooking the chicken add to the depth of flavor. These are nicely accompanied by a salad, such […]
Continue ReadingEsta sopa es un clásico mexicano, y aunque se dice que sus orígenes están en Jalisco, se encuentra en menús por todo el país. Esta versión es suficientemente sustancioso como para servir de platillo fuerte. El ingrediente que le da a esta sopa su distintivo sabor es el chile chipotle. Ingredientes 1 pollo de 4 […]
Continue ReadingExisten probablemente tantas recetas para este platillo como lo hay cocineras en Puebla, donde es indispensable en las fiestas de boda. Durante el festival del mole poblano en Puebla, el cual se celebra por tres días consecutivos en julio, las recetas del mole poblano y las tradicionales mesas poblanas son calificadas. Ingredientes Para el pavo: […]
Continue ReadingHoney and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven. For the chicken and marinade: 2 ½ – 3 pounds chicken pieces 1 cup fresh orange juice ¼ cup each chopped […]
Continue ReadingThis dish, and other similiar chicken and amaranth combinations, is also called mole de amaranto and tinga de pollo con amaranto, depending on the part of the country where it is found. Despite its different regional names, the dish always contains chipotle chiles. Ingredients 4 boneless chicken breast halves, salted to taste 2 tablespoons corn oil 2 large […]
Continue ReadingA specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can’t get allspice leaves, fresh bay leaves work well. In fact, allspice leaves are sometimes called “Jamaican bay leaves.” Ingredients 1 chicken, cut into serving pieces 1medium onion, cut […]
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Flavored with smoky chipotles, this recipe for salpicon de pollo is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore’s 1,000 Mexican Recipes. Here in Cholula, the regional specialty called chipocludos — sweet and tart pickled chipotles — is sold in the market and frequently prepared at home. I have given a recipe for […]
Continue ReadingThis sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I recommend using less, since I find the arbol chiles to be hotter. If you do any traveling around Mexico, look for comapeño chiles in the markets of Orizaba and Cordoba, Veracruz. This recipe is […]
Continue ReadingMiniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy substitute for the chicken. I’ve left the sliced onion out of these, but you can put out a small dish of […]
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