Ensalada Roja Con Pollo Red Salad With Chicken Food

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ENSALADA ROJA CON POLLO (RED SALAD WITH CHICKEN)



Ensalada Roja con Pollo (Red Salad with Chicken) image

My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge. Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper.

Provided by Laurie Johnson Gonzalez

Categories     Salad Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

6 large baking potatoes, peeled and cubed
4 carrots, diced
1 tablespoon olive oil
1 large onion, chopped
3 cups diced cooked chicken
6 hard-cooked eggs, peeled and chopped
2 dill pickles, chopped
2 tablespoons dill pickle brine
2 cups mayonnaise
salt and pepper to taste
1 cup diced cooked beets

Steps:

  • Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
  • In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 539.9 calories, Carbohydrate 38.7 g, Cholesterol 146.2 mg, Fat 35.8 g, Fiber 5.3 g, Protein 17.4 g, SaturatedFat 6.1 g, Sodium 474.7 mg, Sugar 4.7 g

ENCHILADAS ROJAS



Enchiladas Rojas image

The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 14

3 ancho chiles (about 2 ounces total)
1/8 teaspoon ground cinnamon
1 whole clove, crushed
1/8 teaspoon dried oregano, preferably Mexican
2 teaspoons fresh thyme leaves
3 black peppercorns, crushed
1 tablespoon sesame seeds, toasted
1/4 cup unsalted roasted peanuts
1/2 cup diced white onion, plus more for serving
1/4 cup plus 2 tablespoons safflower oil
Coarse salt
12 corn tortillas (6-inch)
1 recipe Carnitas for Enchiladas Rojas, kept warm
Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving

Steps:

  • Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
  • Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
  • Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
  • Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.

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