Azteca Restaurant Copycat Food

POLLO CREMA - AZTECA'S POLLO A LA CREMA

Steps:

• In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

PLAZA AZTECA MEXICAN RESTAURANT WHITE DIP

Steps:

• Place all ingredients in a bowl.
• Whisk ingredients together.
• Cover and chill, ingredients will thicken.
• May add less red pepper for a milder taste. If you can't find plain dressing in the mayonnaise section, Miracle Whip is fine.

MEXICAN STYLE MEAT AND VEGETABLE STEW - AZTECA'S MOLCAJETE

Steps:

• Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
• Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
• Garnish, serve, and enjoy!
• Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
• Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.

ARROZ CON POLLO 1 DISH MEAL

Steps:

• in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
• season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
• add salsa and rice stir frequently while the chicken continues to cook.
• Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
• When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
• Top with some chopped cilantro or parsley for a pop of color.

ENCHILADAS AZTECAS

Steps:

• Toss shredded cheeses together, and set aside.
• In a medium saucepan, combine butter and flour over medium heat.
• Cook, stirring frequently, until bubbly.
• Whisk in milk and chicken broth, and continue whisking until smooth.
• Add spices and half of the mixed cheeses, and stir until cheese is melted and sauce is smooth.
• Continue cooking, stirring frequently, until thickened.
• Add chicken, olives, tomato, onions, and green chiles, adjust seasonings to taste, and set aside to cool.
• Dip each tortilla in hot oil to soften.
• Place about one third cup of chicken mixture on each tortilla, and roll up tightly.
• Place seam side down in a lightly oiled 9"x13" baking dish.
• Top with remaining cheese, and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is bubbly.
• Enchiladas can be frozen before final topping with cheese.
• Thaw completely before topping with cheese and baking.