- With these recipes you will learn how to take advantage of chicken broth
- Here we share the step by step for the preparation of the recipes
- We invite you to prepare and taste these delicacies based on chicken broth
With these recipes you will learn how to take advantage of chicken broth to make dishes that contribute to developing a love for cooking that many were unaware of and discovered during the pandemic. And these people not only prepared very elaborate dishes, but also simple recipes that served as their debut for those chefs who were in hiding and it was time to go out and make themselves known.
Y kiwilimon It is not far behind in sharing other recipes with these people so that they continue to nurture that culinary art and learn to cook other types of meals and / or snacks to have them as an option at any time, day or event.
Chicken stuffed tamale thread
Preparation time: 40 min
Cook time: 1 hr 35 min
Presentation: On an extended plate, decorated with cream, corn kernels, cheese and coriander.
Tips: The sauce should be thick, so that it does not affect the preparation of the tamale.
Are you tired of the typical tamales? This Chicken Stuffed Tamale Thread gives a twist to the typical recipe, it is an easy way to eat Tamales and very rich.
2 tablespoons oil, divided
1 kilo of green tomato
7 serrano peppers
1 clove garlic
2 cups of chicken broth
1 sprig of fresh coriander
2 tablespoons of oil, for the filling
1/2 onion, filleted, for the filling
1 tablespoon of garlic, finely chopped, for the filling
1 Cup of poblano pepper, cut into slices, for the filling
1/4 cup of whole corn kernels, for the filling
1 1/2 Cup of chicken, cooked and shredded, for the filling
To taste of salt, for the filling
To taste of pepper, for the filling
250 grams of lard, for the mass
To taste of chicken broth, for the dough
750 grams of flour for tamales, for the dough
1 tablespoon of baking powder, for the dough
1 tablespoon of Salt, for the dough
Enough of totomoxtle leaves
Enough of water, hot
To taste of sour cream, to serve
To taste of fresh cheese, to serve
To taste of whole corn, to serve
To taste of fresh coriander, to present
For the sauce, in a saucepan heat a tablespoon of oil and fry the tomatoes together with the chili, garlic, onion for 5 minutes or until the tomatoes are slightly soft.
Pour in the chicken broth, add the cilantro and cook for 15 minutes. Cool slightly and blend until you get a smooth sauce.
Heat the other tablespoon of oil in a pot over medium heat and fry the sauce for about 10 minutes, season with salt and pepper. Chill.
For the filling, heat two tablespoons of oil in a pan over medium heat and season the onion, add the garlic, the slices, the corn kernels and the chicken, cook for about 5 minutes and season with salt and pepper to your liking. Chill.
For the dough: beat the butter until white and little by little add the chicken broth, the tamale flour, the baking powder and the salt, continue beating until you have a smooth and homogeneous dough.
Soak the tamale leaves in hot water for about 10 minutes or until they soften.
In a previously greased and floured thread mold, place a little of the tamale dough, filling the mold halfway. Form a groove with the help of a spoon and add a little sauce and filling, cover with more sauce and finish filling the mold to the top with the rest of the dough. Cover with the corn husks and aluminum foil.
Cook in a double boiler over medium heat for 1 hour or until cooked.
Unmold and decorate with cream, fresh cheese, corn and coriander.
Preparation time 30 min
Cook time: 1 hr 15 min
Presentation: Serve with white onion rings and sour cream, fresh cheese and coriander.
Tips: A trick so that you do not unravel the chicken is to place the still cooked breast in the blender, and beat with the balloon for 10 seconds. It will look like a restaurant!
Enchiladas are a very popular Mexican dish made from fried tortillas stuffed with chicken served with salsa. This time we prepare green enchiladas, served with fresh cheese and onion. Dare to try them!
1 chicken breast
1 bunch of fresh coriander
2 cloves of garlic, to cook the chicken
Enough of salt
Enough of water, for the green sauce
8 green tomatoes, for green sauce
3 cuaresmeño chili pepper, without tail, for the green sauce
1/2 white onion, cut into quarters, for the green sauce
1 clove of garlic, for green sauce
2 cups of fresh coriander, 1/2 to cook sauce and 1/2 to blend (with everything and root), for green sauce
1 pinch of salt, for green sauce
1 tablespoon of allspice, for green sauce
1/4 cup of oil, to fry tortillas and sauce
12 corn tortillas
Enough of sour cream, to serve
Enough of fresh cheese, to serve
Enough of white onion, cut into rings, to serve
Enough of fresh coriander, to serve
1 Cup of chicken broth, for the sauce
Cook the chicken breast in the water with the cilantro, onion, garlic, and salt until cooked through, about 40 minutes. Chill and unravel.
For the green sauce, heat a pot over medium heat with the water, cook the tomatoes together with the chili, white onion, garlic and ½ cup of coriander until the tomatoes change color. Strain and blend with the rest of the coriander, salt and allspice until you get a smooth sauce.
Heat a pot over medium heat with a tablespoon of oil and fry the sauce until it reduces and thickens slightly, rectify seasoning and reserve.
Heat a pan over medium heat with the rest of the oil and fry the tortillas lightly, remove and place on absorbent paper to remove excess fat.
Fill the tortillas with the shredded chicken, fold and place them on a plate, bathe with the green sauce and serve with cheese, cream, onion rings and cilantro. Enjoy.
Poblano rice cake
Preparation time 15 min
Cooking time: 45 min
Presentation: Serve your thread and decorate with more corn kernels, cream, coriander and fresh cheese.
Tips: The tip for a good rice is always to fry it very well, so it will be spectacular.
This option to share with your family is ideal if you love rice prepared a la Poblana. With a lot of flavor of delicious roasted poblano chili, a little yellow corn slices, cream and Oaxaca cheese in threads, you will love this poblano rice cake.
1/4 cup of fresh coriander, to blend
1 poblano pepper, roasted and deveined to blend
2 cloves of garlic, to blend
3 cups of chicken broth, to blend
1/2 onion, to blend
1/4 cup vegetable oil, for frying
1 1/2 cups rice, washed in warm water and drained
1 cup of poblano rajas
1 cup of corn kernels, yellow
To taste of poblano rajas, to decorate
To taste of corn kernels, to decorate
Add the cilantro, poblano pepper, garlic, chicken broth, and onion to the blender and blend for 2 minutes.
Heat a deep pot over medium heat with the oil, fry the rice for 7 minutes until golden brown.
Add the preparation that you blended previously, when it boils, add the slices and corn, lower the heat and cover with a lid until it is well cooked.
Rest the rice for 10 minutes, place the rice in a mold and with the help of a miserable, fill and press to compact very well.
Unmold, cut a slice and enjoy.
Preparation time 10 min
Cook time: 1 hr 30 min
Presentation: Serve the chicken breast with green beans, chayotes, squash and chochoyotas.
Tips: You can substitute the guajillo chili for the yellow chilhuacle chili that will give the characteristic yellow mole color. Its flavor has no equal!
In Oaxaca there are 7 characteristic moles, and among the most traditional is the yellow mole, which is distinguished by having that yellow color with a certain red tone, made with yellow chilhuacle chili.
1/2 kilo of corn dough, to dissolve in water and for chochoyotas
To taste of salt
2 liters of water
1/4 tablespoon cloves
1/4 tablespoon of allspice
8 guajillo chilies
1/2 teaspoon oregano
1/2 teaspoon of cumin
1/2 cinnamon stick
4 cloves of garlic
1/2 white onion
6 green tomatoes
4 cups of chicken broth
1 tablespoon of lard
1 pinch of salt
1 1/2 whole chickens, with skin, cooked and cut into pieces
1 holy leaf, chopped
To taste of green beans, cooked to serve
To taste of chayote, cooked to serve
To taste of pumpkin, cooked, to serve
To taste of holy leaf, fresh, cut into circles
In a bowl dissolve half the corn dough with the water, reserve. To form the chochoyotas, in another bowl mix the remaining half of the corn dough with a little water and season with salt, form small balls and hollow out the center with your finger, reserve.
In a comal over high heat, roast the cloves with the allspice, the guajillo chili, the oregano, the cumin and the cinnamon one by one, taking care not to burn any ingredients. Withdraw and reserve.
In a pot with boiling water, cook the garlic, onion, tomato, tomato and roasted guajillo chili until completely softened, strain and reserve.
Blend all the ingredients with the chicken broth until you get a smooth sauce, strain and reserve.
In a pot over medium heat melt the butter and cook the preparation until it boils, add the corn dough dissolved in water, the chochoyotas and cook until it comes to a boil, stirring constantly.
Add the cooked chicken, sprinkle with the chopped holy leaf and continue cooking, stirring constantly until the fat is released. Serve the mole with the chicken pieces accompanied by the vegetables, the chochoyotas and more leaf santa.
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