Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Cinco de Mayo chicken recipes?
Options
Jerzee
Posts: 84
Any suggestions? Looking for something with a little Latin flair. Something that goes well with a Dos Equis.
Stay thirsty my friends. :silly:
Stay thirsty my friends. :silly:
Comments
-
The very best thing to go with Dos Equis is Beli :laugh:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
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 -
Mickey,
He seldom drinks beer but when he does it's Dos Equis :laugh:
SteveSteve
Caledon, ON
-
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 -
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!!!!!!!!!!!!!!!!! -
Hey Mickey....In Salado of course....Cheers buddy!!!!! :laugh:
-
Hey Steve, don't forget when we do we go by the case :laugh:
-
:laugh: :laugh: :laugh: clever way to remember it ROTFWL....actually it must be Salpicón, nice suggestion
-
Great page TKS Doug
-
WOO! Good recipes! Gonna eat good tonight! :woohoo:
-
Hell, I saw him drinking a Bud Light in Salado!
-
Steve, When in Rome....... :laugh:
-
Yeah Yeah Yeah Baby thats what I really meant! :woohoo:
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum