RecipeFeed.Com - Mexican Recipes

Pollo a La Creme

RecipeFeed.com — 2008-08-20T03:34:20+01:00

1 Chicken, cut into serving
-pieces Salt and pepper to taste Shortening 1 c White sauce, made according
-to your favorite recipe 2 Egg yolks, well beaten
1 8-ounce package noodles
1/4 c Grated mild cheese
1 ts Meat extract
1/2 pt Sweet cream
Watercress Just from the ingredients I would never have guessed this to be a Mexican recipe. We thank Angela de Leon Perez for this delightful chicken in cream sauce. Disjoint the chicken, season with salt and pepper, and saute in shortening until golden brown and almost done. Turn once or twice to brown evenly. When almost done, remove chicken from bones and cut into chunks. Prepare a rich white sauce according to your favorite recipe and add to it 2 well-beaten egg yolks. Cook noodles according to directions on package and add white sauce, salt, pepper, grated cheese, and meat extract, and pour into a buttered ring mold. Heat in a 350F oven over a pan of hot water for about 1/2 hour or until mold is firm. Place chicken pieces in cream and heat, but do not allow the cream to boil. Unmold the noodles and fill with creamed chicken in the center. Garnish with watercress. Makes 4 or 5 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993.

Pollo Con Oregano

RecipeFeed.com — 2008-08-20T03:34:20+01:00

2 1/2 lb large chicken pieces,
-with the skin attached 2 Garlic cloves, peeled
1 sm White onion, roughly sliced
1 c Reduced chicken broth
12 Additional garlic cloves,
-peeled and minced 3 tb Dried Oaxacan or Mexican
-oregano, stems removed And roughly crumbled 2 tb Additional chicken broth
1/2 ts Sea salt (or to taste)
Grilled Chicken with Oregano Serves 4 to 6 melted chicken far or oil for broiling Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis

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Pollo Pibil

RecipeFeed.com — 2008-08-20T03:34:20+01:00

1 Garlic Clove
3 Tbl. Vegetable Oil
1 Med. Onion, sliced
4 Lg. Banana leaf sections,
-including center rib 1 (3 Lb) Chicken, quartered
Salt If you don't have banana leaves for this Yucatan specialty, use foil only. Recado Colorado made with lime or lemon juice Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set aside. Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place banana leaf in center of foil. Rub 1 chicken quarter with some of the remaining oil. Place chicken on banana leaf. Spread 1/4 of the Recado Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add 1/4 of the cooked onion. Wrap banana leaf around chicken to cover. Fold
foil over banana leaf and crimp to close securely. If you use small pieces of banana leaf, overlap them to enclose chicken completely. Continue until all chicken quarters are seasoned and wrapped. Place in a single layer in a large baking pan. Bake 1 hour. Remove foil and drain off excess juices. Serve chicken wrapped in the leaves. Makes 4 servings. RECADO COLORADO ** 1 Tbl Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice,
Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to make a paste. Makes about 3 Tablespoons. From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4

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