GORDITAS: STUFFED POCKETS OF LOVE RECIPE COURTESY AARON SANCHEZ
Categories Chicken
Number Of Ingredients 10
Steps:
- Mix flours, baking powder, and salt and add the warm water. Combine thoroughly to make a smooth dough. Make balls the size of a walnut, a few at a time. Set aside and keep covered. Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down to flatten. To shape the patty, cut with a 2 to 2 1/4-inch diameter cookie cutter. It should be about 1/4 inch thick. Smooth the rough edges with your finger making ready to fry. Heat a cast iron skillet, filled half way with corn oil, to 375 degrees F. Slide the patties into hot oil and fry until the light golden brown and crispy about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they cool enough to handle. Push 1 teaspoon of shredded cheese, chicken, and cabbage, and drizzle entire packet with Salsa Liquida. Salsa Liquida: 2 tomatoes 1 jalapeno, stemmed and seeded 1/2 tablespoon minced garlic 1 teaspoon dried Mexican oregano Salt and freshly ground black pepper Submerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeno, garlic, and oregano. Season with salt and pepper.
ROASTED LAMB WITH POMEGRANATE-TAMARIND SAUCE
[DRAFT]
Provided by Aarón Sánchez
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.
- While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes. Transfer to a cutting board and let rest for 3 minutes. Cut the lamb crosswise into 1/2-inch-thick slices.
- Put the slices on the plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away.
- Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
- Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side. Transfer the vegetables to a clean bowl and let them cool to room temperature.
- Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth.
- Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month.
SPICY JALAPENO SLIDERS COURTESY OF AARON MCCARGO, JR.
These are excellent. Not to spicy, easy and quick. A big hit in my household and will be making them quite often. Used ice cream scoop to measure and cooked them on rack over a baking sheet. Used sour cream instead of creme fraiche. Update: Add the Monterey Jack to the meat mixture
Provided by Naturelover
Categories Meat
Time 30m
Yield 12 sliders, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, some salt and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in oven for 12 to 15 minutes.
- In a seperate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
- Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.
Nutrition Facts : Calories 276.8, Fat 17.5, SaturatedFat 8.8, Cholesterol 62.8, Sodium 252.8, Carbohydrate 18.1, Fiber 0.8, Sugar 2.1, Protein 11.6
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