Alitas De Pollo Con Glaseado De Chiles Pasilla Food

ALITAS DE POLLO CON GLASEADO DE CHILES PASILLA

Steps:

• Calienta la parrilla a fuego medio.
• Asa las alitas durante 12 min., volteándolas frecuentemente. Entretanto licúa los ingredientes restantes, excepto la crema agria, hasta que queden homogéneos.
• Reserva la mitad de la mezcla de salsa para asar. Barniza las alitas con la mezcla de salsa restante; ásalas 8 min. o hasta que estén cocidas.
• Mezcla la salsa que reservaste con la crema agria. Sírvela con las alitas de pollo.

SALSA DE CHILE PASILLA DE MICHOACAN

Steps:

• Heat oil in a heavy frying pan.
• Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
• Remove chiles with slotted spoon and place on paper towels to drain.
• In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
• Remove from pan and drain on paper towels. (Do not discard oil yet).
• Peel the garlic when cool enough to touch.
• Place water in blender jar. Add the tomatillos and peeled garlic.
• Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
• Blend all for about 30 seconds to a puree texture.
• Heat oil in frying pan again.
• Add onion and saute gently until translucent but not browned. About 1 minute.
• Add chile mixture from blender and salt.
• Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.

OAXACAN COSTILLAS DE PUERCO EN CHILE PASILLA

Steps:

• Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
• Soak the chilies in boiling water to cover for 20 minutes. Drain.
• Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
• Heat the oil in a large skillet and brown the chops on both sides over medium heat.
• Add the puree and cook for 5 minutes. Add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.