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Cinco de Mayo chicken recipes?

JerzeeJerzee Posts: 84
edited 8:34PM in EggHead Forum
Any suggestions? Looking for something with a little Latin flair. Something that goes well with a Dos Equis.

Stay thirsty my friends. :silly:

Comments

  • MickeyMickey Posts: 18,614
    The very best thing to go with Dos Equis is Beli :laugh:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • dugdbugdugdbug Posts: 244
    Thanks for the reminder!
    My neice's husband makes a big dish called Sal Pecan (spelling??).

    I son't know the recipe really but it involves shreaded skirt steak cooked with some Maggi sauce, then layers of avocado, various chilis, tomato, lettuce, onions, sour cream, fresh cilantro (probably more stuff) and served on tostadoes with shreaded cheese....(Insert drooling emoticon)

    Maybe Beli has an idea what I'm talking about....

    I guess this has nothing to do with chicken does it?
  • Serious eats did a big list of food for Cinco de Mayo. There was some chicken in there.

    Beli or Pato would give better advice of course, but they may be busy.

    Doug
  • Little StevenLittle Steven Posts: 28,817
    Mickey,

    He seldom drinks beer but when he does it's Dos Equis :laugh:

    Steve

    Steve 

    Caledon, ON

     

  • Richard FlRichard Fl Posts: 8,217
    Easily adapted for the BGE.

    Chicken, Pieces, Mexicana


    INGREDIENTS:
    2 1/2-3 Lbs Broiler, Cut-Up
    1/2 Cup Butter
    1 Tsp Salt
    1/2 Tsp Paprika
    Dash Pepper
    1 Pkg. Tortilla Chips 6 Ozs.
    1 4 1/2 Ozs Can Sauce, Enchilada
    1 1/2 Cups Shredded Cheese
    1/2 Cup Green Onion
    1 2 1/4 Ozs Can Olives, Black, Chopped




    Procedure:
    1 Preheat oven to 375°F
    2 Wash chicken in cold water, dry. Arrange in a baking dish, skin side up.
    3 Melt butter, pour over chicken, add seasoning. Bake uncovered 60 minutes- drain grease.
    4 Crumble tortilla chips, sprinkle over the chicken. Add enchilada sauce; sprinkle evenly with cheese, then onion and olives.
    5 Return to oven for 15 minutes.


    Servings: 6

    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Source: Marsha Howe
  • BeliBeli Posts: 10,751
    Dan, dugbug sugested this, I think is an excellent and very original idea:

    Salpicón (Spicy Mexican Beef Salad)

    Ingredients:

    Brisket

    * 3 1/2-4 lbs fully trimmed beef brisket, section (flat cut) Dan, You could also use any meat that can be easily shredded
    * 1 large onion, chopped
    * 8 cups beef stock
    * 2 bay leaves
    * 3 cloves garlic, minced
    * 2 canned chipotle chiles
    * 2 teaspoons salt
    * 1 teaspoon black peppercorns




    Salpicón Dressing

    * 2 tablespoons reserved beef broth, from boiled brisket
    * 1/3 cup chipotle chile in adobo
    * 6 tablespoons extra virgin olive oil
    * 4 tablespoons fresh lime juice
    * 2 tablespoons white vinegar
    * 1 tablespoon ketchup
    * 1 tablespoon minced onion
    * 1 clove garlic, minced
    * salt
    * fresh coarse ground black pepper


    Salpicón Salad

    * 4 small roma tomatoes, diced
    * 2 ripe avocados, diced
    * 1 medium red onion, diced
    * 6 ounces monterey jack cheese, in small cubes
    * 1/2 cup chopped fresh cilantro
    * radish, cut in roses for garnish (optional)


    Directions:

    Prep Time: 40 mins

    Total Time: 4 3/4 hrs

    1. Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
    2. Bring mixture to a boil over high heat, skimming off any foam.
    3. Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
    4. Let cool 30 minutes in cooking liquid.
    5. Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
    6. Pull meat apart into shreds.
    7. (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
    8. To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
    9. Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
    10. Drizzle additional dressing over top, enough to make the mixture moist.
    11. Garnish with radish roses if desired.
    12. Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.

    HAPPY 5 DE MAYO. ENJOY!!!!!!!!!!!!!!!!!
  • BeliBeli Posts: 10,751
    Hey Mickey....In Salado of course....Cheers buddy!!!!! :laugh:
  • BeliBeli Posts: 10,751
    Hey Steve, don't forget when we do we go by the case :whistle: :laugh:
  • BeliBeli Posts: 10,751
    :laugh: :laugh: :laugh: clever way to remember it ROTFWL....actually it must be Salpicón, nice suggestion
  • BeliBeli Posts: 10,751
    Great page TKS Doug
  • JerzeeJerzee Posts: 84
    WOO! Good recipes! Gonna eat good tonight! :woohoo:
  • hornhonkhornhonk Posts: 3,841
    Hell, I saw him drinking a Bud Light in Salado! ;)
  • BeliBeli Posts: 10,751
    Steve, When in Rome....... :laugh:
  • dugdbugdugdbug Posts: 244
    Yeah Yeah Yeah Baby thats what I really meant! :woohoo:
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