ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Yield: 6 to 8 servings
1 ½ cups poached chicken, coarsely chopped
12 tortillas, quartered
1 quart vegetable oil, for frying tortillas, optional
½ cup Monterey Jack cheese, grated
1 cup sour cream
1 quart Salsa Ranchero, recipe follows
¾ cup chicken stock, if needed
1. Prepare the Salsa Ranchero and heat the oil for frying if frying the tortillas.
2. Fry the tortillas, in hot (375 F) oil until crisp, if frying. This dish can be made with baked tortillas. If baking, preheat oven to 425F and bake until dry and crisp, about 12 to 15 minutes.
3. Oil the baking dish, then place the tortilla pieces in a three quart oblong casserole and spread the shredded chicken evenly over them. If the chicken is dry, add ¾ cup chicken stock. Cover with the Salsa Ranchero. Top with dollops of sour cream and a sprinkle of cheese. Cover pan with foil and bake in a 350 F oven for about 15 minutes, until tortillas are softened and to evenly blend flavors.
To poach chicken: Stew 2 ¼ pounds bone-in skin-on chicken breast or part thighs in 1 quart chicken stock until done, then remove skin and bones and shred.
Yield: 1 quart
1 1/2 pounds tomatoes or 1, 28 ounce can diced tomatoes
1/2 cup chopped onion
2 tablespoons fresh cilantro, coarsely chopped
1 tablespoon vegetable oil
3 garlic cloves, minced
1/4 cup chicken stock from cooking chicken breast
1 tablespoon Worcestershire sauce
Salt to taste