anybody have a recipe for mexican sauce i get it in take away but would like to make it myself its a creamy sauce
try this one..
Chicken with Mexican Charred Tomato Sauce
by James Peterson
You'll want to use two skillets for this recipe, as the skillet used to char the vegetables will need a good cleaning (and reseasoning, if cast iron) before it's used again. Chipotle chiles add a nice smoky heat to the sauce; if you can't find them, substitute a few dashes of your favorite hot sauce or chile paste. Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream. Serves four.
ingredients
3 cloves garlic
1 small onion, quartered
3 to 4 large tomatoes (18 to 20 oz. total)
2 Tbs. butter or olive oil
4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
Salt and freshly ground black pepper
1 tsp. finely chopped canned chipotle chile (about 1 small)
Leaves from 1/2 bunch cilantro (about 1 cup lightly packed), coarsely chopped
2 jalapeños, cored, seeded, and finely chopped
Lime wedges
1/2 cup sour cream
how to make
Heat a large cast-iron skillet, without any oil, on high heat. When the pan is very hot (about 3 to 4 min.; a drop of water will sizzle away instantly), put in the garlic, onion, and tomatoes. Stirring every few minutes, cook the onion and garlic until they brown on all sides and become fragrant, about 10 min. (The garlic may be removed earlier.) Move the tomatoes around with tongs until they blacken and most of the skin is blistered. Remove and reserve the vegetables.
Reduce the heat to medium and add the butter or oil to a new skillet that's just large enough to hold the chicken. Season the chicken with salt and pepper and cook in the skillet on the skin side to brown it and to render the fat from the skin, about 15 min. Turn the chicken over and cook on the bone side for about 5 min. Remove and reserve the chicken. Drain the fat from the pan.
Pull the skin off the tomatoes, remove the cores and stem, and cut the tomatoes in half crosswise; gently squeeze out their seeds. Put the garlic, onion, tomatoes, and chipotle chile in a blender and purée to a smooth sauce, about 2 min. (You should have about 1-1/4 cups sauce.) Pour the sauce back into a large skillet (it will just cover the bottom), and then add the chicken pieces back to the pan as well. Simmer the chicken gently in the sauce, covered, until cooked through, 25 to 30 min. Transfer the chicken to wide soup plates. Season the sauce with salt and spoon it over the chicken. Pass the cilantro, jalapeños, lime wedges, and sour cream in separate little bowls at the table for guests to sprinkle over the chicken
June 7th, 2009 at 11:14 pm
try this one..
Chicken with Mexican Charred Tomato Sauce
by James Peterson
You'll want to use two skillets for this recipe, as the skillet used to char the vegetables will need a good cleaning (and reseasoning, if cast iron) before it's used again. Chipotle chiles add a nice smoky heat to the sauce; if you can't find them, substitute a few dashes of your favorite hot sauce or chile paste. Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream. Serves four.
ingredients
3 cloves garlic
1 small onion, quartered
3 to 4 large tomatoes (18 to 20 oz. total)
2 Tbs. butter or olive oil
4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
Salt and freshly ground black pepper
1 tsp. finely chopped canned chipotle chile (about 1 small)
Leaves from 1/2 bunch cilantro (about 1 cup lightly packed), coarsely chopped
2 jalapeños, cored, seeded, and finely chopped
Lime wedges
1/2 cup sour cream
how to make
Heat a large cast-iron skillet, without any oil, on high heat. When the pan is very hot (about 3 to 4 min.; a drop of water will sizzle away instantly), put in the garlic, onion, and tomatoes. Stirring every few minutes, cook the onion and garlic until they brown on all sides and become fragrant, about 10 min. (The garlic may be removed earlier.) Move the tomatoes around with tongs until they blacken and most of the skin is blistered. Remove and reserve the vegetables.
Reduce the heat to medium and add the butter or oil to a new skillet that's just large enough to hold the chicken. Season the chicken with salt and pepper and cook in the skillet on the skin side to brown it and to render the fat from the skin, about 15 min. Turn the chicken over and cook on the bone side for about 5 min. Remove and reserve the chicken. Drain the fat from the pan.
Pull the skin off the tomatoes, remove the cores and stem, and cut the tomatoes in half crosswise; gently squeeze out their seeds. Put the garlic, onion, tomatoes, and chipotle chile in a blender and purée to a smooth sauce, about 2 min. (You should have about 1-1/4 cups sauce.) Pour the sauce back into a large skillet (it will just cover the bottom), and then add the chicken pieces back to the pan as well. Simmer the chicken gently in the sauce, covered, until cooked through, 25 to 30 min. Transfer the chicken to wide soup plates. Season the sauce with salt and spoon it over the chicken. Pass the cilantro, jalapeños, lime wedges, and sour cream in separate little bowls at the table for guests to sprinkle over the chicken
References :
http://www.taunton.com/finecooking/recipes/chicken_charred_tomato_sauce.aspx
June 7th, 2009 at 11:39 pm
Monterey Chicken
Ingredients:
3 Boneless, Skinless Chicken Breasts in Halves
2 Poblano Peppers
1/2 Cup of Cotija Grated Cheese
1 tablespoon Flour
1/2 Stick of Margarine
1 Cup of Milk
Salt and Pepper to taste
Prep:
Rinse and fry in a pan or skillet the chicken breasts until they are partially golden brown. Add salt and pepper and place chicken in a glass oven container. Cut open the Poblano peppers, removing all the insides and rinsing well. Grill peppers on a skillet and place in a plastic bag to add moisture and to be able to peal them easily. Once the peppers are pealed, cut them in thin long slices. Melt the margarine in a small pot and slowly mix in the flour and milk, to create a white sauce. Cover the chicken breasts with the pepper slices, white sauce, and the Cotija cheese, adding all these ingredients in layers, one at a time. Bake at a low temperature, cook for 25 minutes, making sure they don’t dry out.
References :