The post Chicken and Mushroom with Roasted Tomato Salsita Sopes appeared first on Florida Girl Cooks.
]]>
Mushroom and Roasted Tomato Salsita Sopes
Ingredients
Sopes
1 1/4 cup corn flour
2 tbsp. vegetable shortening
1/2 cup water
1 tsp kosher salt
Chicken
2 chicken breasts, halved into cutlets
juice of 2 limes
sea salt
freshly cracked pepper
Roasted Tomato Salsita
1 pint cherry tomatoes, halved
2 tbsp unsalted butter
1/4 cup apple cider vinegar
1.5 oz piloncillo
Mushroom Filling
1 1/2 tbsp unsalted butter
2 cups sliced button mushrooms
2 cloves garlic
Toppings
Avocado
Hot Sauce
Sour Cream
Freshly squeezed lime juice
Prepare
Sopes
1. In a large bowl, mix together the corn flour, shortening, water, salt, and knead gently until the dough is smooth, about 3 minutes.
2. Roll about 3 tbsp. of masa into a ball, and then flatten the ball using your thumb and the palm of your hand to form a 2 1/2 inch round disk, approximately 1/4 inch thick.
3. Repeat until you have 12 disks.
4. Set aside while preparing the salsa and filling.
Chicken
1. Halve the chicken breasts into cutlets to yield 4 cutlets.
2. Place chicken in a shallow bowl with juice from two limes, salt, and pepper, and let marinate in the fridge for 30 minutes.
3. Heat a grill to high heat and remove the cutlets from the bag and grill for 4 – 5 minutes on each side.
4. Cut into small strips, diagonally, on cutting board.
Roasted Tomato Salsita
1. Preheat the oven to 350 degrees Fahrenheit and halve the cherry tomatoes.
2. Lightly oil a baking sheet and place halved tomatoes, open side up and roast for 30 minutes, turning occasionally.
3. Remove and cool on the baking sheet.
4. Meanwhile, heat a large skillet over medium heat.
5. Add the butter and onion and sauté until onion turns golden in color, about six minutes, stirring occasionally.
6. Stir in the garlic and cook for 1 minute longer. Remove from heat.
7. In a small saucepan, combine the vinegar, piloncillo, and salt over low heat and simmer until the sugar has dissolved and the mixture has a syrupy consistency, about 5 minutes.
8. In a large bow, toss together the roasted tomatoes, caramelized onions, garlic, and vinegar syrup and season with salt and pepper to taste.
Mushroom Filling
1. Heat 1/2 tbsp of butter in a large skillet over high heat until almost smoking.
2. Add the mushrooms and 1/2 tablespoon of the butter and sauté until golden brown, 3 to 5 minutes, turning often.
3. Transfer the mushroom to a small bowl.
4. Season with salt and pepper and keep warm.
Finish
Assembling
1. Heat 2 tbsp butter in a large skillet and heat sopes for 1 – 2 minutes each side.
2. Layer sopes with chicken, avocado, mushrooms, and salsita, sour cream, hot sauce, salt, pepper, and lime juice.
- 1 1/4 cup corn flour
- 2 tbsp. vegetable shortening
- 1/2 cup water
- 1 tsp kosher salt
- Chicken
- 2 chicken breasts, halved into cutlets
- juice of 2 limes
- sea salt
- freshly cracked pepper
- Roasted Tomato Salsita
- 1 pint cherry tomatoes, halved
- 2 tbsp unsalted butter
- 1/4 cup apple cider vinegar
- 1.5 oz piloncillo
- Mushroom Filling
- 1 1/2 tbsp unsalted butter
- 2 cups sliced button mushrooms
- 2 cloves garlic
- Sopes
- In a large bowl, mix together the corn flour, shortening, water, salt, and knead gently until the dough is smooth, about 3 minutes.
- Roll about 3 tbsp. of masa into a ball, and then flatten the ball using your thumb and the palm of your hand to form a 2 1/2 inch round disk, approximately 1/4 inch thick.
- Repeat until you have 12 disks.
- Set aside while preparing the salsa and filling.
- Chicken
- Halve the chicken breasts into cutlets to yield 4 cutlets.
- Place chicken in a shallow bowl with juice from two limes, salt, and pepper, and let marinate in the fridge for 30 minutes.
- Heat a grill to high heat and remove the cutlets from the bag and grill for 4 - 5 minutes on each side.
- Cut into small strips, diagonally, on cutting board.
- Roasted Tomato Salsita
- Preheat the oven to 350 degrees Fahrenheit and halve the cherry tomatoes.
- Lightly oil a baking sheet and place halved tomatoes, open side up and roast for 30 minutes, turning occasionally.
- Remove and cool on the baking sheet.
- Meanwhile, heat a large skillet over medium heat.
- Add the butter and onion and sauté until onion turns golden in color, about six minutes, stirring occasionally.
- Stir in the garlic and cook for 1 minute longer. Remove from heat.
- In a small saucepan, combine the vinegar, piloncillo, and salt over low heat and simmer until the sugar has dissolved and the mixture has a syrupy consistency, about 5 minutes.
- In a large bow, toss together the roasted tomatoes, caramelized onions, garlic, and vinegar syrup and season with salt and pepper to taste.
- Mushroom Filling
- Heat 1/2 tbsp of butter in a large skillet over high heat until almost smoking.
- Add the mushrooms and 1/2 tablespoon of the butter and sauté until golden brown, 3 to 5 minutes, turning often.
- Transfer the mushroom to a small bowl.
- Season with salt and pepper and keep warm.
- Finish
- Assembling
- Heat 2 tbsp butter in a large skillet and heat sopes for 1 - 2 minutes each side.
- Layer sopes with chicken, avocado, mushrooms, and salsita, sour cream, hot sauce, salt, pepper, and lime juice.
The post Chicken and Mushroom with Roasted Tomato Salsita Sopes appeared first on Florida Girl Cooks.
]]>The post GUACAMOLE appeared first on Florida Girl Cooks.
]]>Authentic Mexican Guacamole – Dos Caminos Style
Ingredients
2 tbsp fresh cilantro
2 tsp finely chopped red onion
1 tsp minced jalapeno or Serrano chilies
sea salt
3 California avocados (Hass)
2 tbsp cored, seeded, and finely chopped plum tomatoes
2 tbsp freshly squeezed lime juice
Tostitos Hint of Lime Chips
Prepare
1. Mash together 1 tbsp of the cilantro, 1 tbsp of red onion, 1/2 tsp chile, and 1/4 tsp salt in a medium sized bowl.
2. Peel and chop avocado into small squares and add to the bowl.
3. Mash everything with a potato masher until chunky-smooth.
4. Fold in the remaining cilantro, onion, and chile into the mixture.
5. Stir in the tomato and lime juice.
6. Serve with Tostitos with hint of lime. 
- 2 tbsp fresh cilantro
- 2 tsp finely chopped red onion
- 1 tsp minced jalapeno or Serrano chilies
- sea salt
- 3 California avocados (Hass)
- 2 tbsp cored, seeded, and finely chopped plum tomatoes
- 2 tbsp freshly squeezed lime juice
- Tostitos Hint of Lime Chips
- Mash together 1 tbsp of the cilantro, 1 tbsp of red onion, 1/2 tsp chile, and 1/4 tsp salt in a medium sized bowl.
- Peel and chop avocado into small squares and add to the bowl.
- Mash everything with a potato masher until chunky-smooth.
- Fold in the remaining cilantro, onion, and chile into the mixture.
- Stir in the tomato and lime juice.
- Serve with Tostitos with hint of lime.
The post GUACAMOLE appeared first on Florida Girl Cooks.
]]>The post LOBSTER TACOS appeared first on Florida Girl Cooks.
]]>Out of all the times I’ve made this meal, tonight was the luckiest. I found a live lady bug in the cilantro, took pics of it, and set it free outside. Cooking generally makes me feel really happy but tonight was trully and exciting experience. I couldn’t stop smiling.
Lobster Tacos – Dos Caminos Style
Ingredients
4 pounds of lobster
1 tbsp olive oil
cracked black pepper
Salsita
3 plum tomatoes, quartered lengthwise
1 tbsp butter
1 medium yellow onion, julienned
2 cloves garlic, thinly sliced
1 canned chipotle chile in adobo sauce, finely chopped
1/4 cup apple cider vinegar
3 tbsp brown sugar
1 tsp sea salt
Slaw
2 small Valencia / Clementine oranges
1 serrano chile, finely sliced
1/2 pound jicama (Mexican potato) cut into thin strips
1 small red onion, cut into half lengthwise and sliced crosswise into thin strips
1/4 cup chopped fresh cilantro
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
1 tbsp olive oil
1 tbsp honey
1/2 tsp sea salt
12 corn tortilla wraps (or flavored wrap of choice)
2 California avocados, diced
Salsa of choice (optional)
olive oil spray
Prepare
Lobster
1. If cooking the lobster, bring at least 4 quarts of salted water to a rolling boil in a large pot.
2. Add the lobsters, cover the pot, and return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red.
3. Remove with tongs, wrap each lobster in a piece of aluminum foil, and let cool.
4. Using a nutcracker or the back of a large knife, crack the shells and remove the meat in large chunks.
5. Put the meat into a bowl, cover, and refrigerate for up to 2 hours.
If you’re making chicken
1. Let chicken thaw out.
2. Cut chicken cutlets into little squares.
3. Pour 1 tbsp olive oil into large skillet on medium.
4. Cook the chicken cutlet pieces for 3 minutes each side or just until golden color on the outside.
Make the Salsita:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Put the tomatoes on a baking sheet and bake until they start to dry and turn brown, about 30 minutes, turning occasionally.
3. Remove and cool on the baking sheet.
4. Meanwhile, heat a large skillet over medium heat.
5. Add the butter and the onion and sauté over medium heat until the onion turns lightly brown, about six minutes, stirring occasionally.
6. Stir in the garlic and cook for 1 minute longer.
7. Remove from the heat.
8. In a small saucepan, combine the chipotles, vinegar, piloncillo, and salt over low heat and simmer until the sugar has dissolved and the mixture has a syrupy consistency, about five minutes.
9. In a large bowl, toss together the roasted tomatoes, caramelized onions, garlic, and chile-vinegar syrup and taste to adjust the seasonings.
Make the Slaw:
1. Toss all of the ingredients in a large mixing bowl and season to taste with salt. Set aside.
2. Refrigerate if made more than 1 hour ahead of time.
3. Preheat a barbecue, gas grill, or boiler.
4. Wrap the tortillas in aluminum foil and heat them on the grill for 5 minutes.
5. Toss the lobster meat with the olive oil.
6. Season with salt and pepper and grill the pieces just long enough to warm the meat through and char the outside, about 2 minutes on each side.
7. Remove and cut into bite size pieces.
8. In each tortilla, put a slice of avocado, a scant 1/2 cup of lobster meat (or chicken), and 2 tablespoons of salsita, and garnish with about 2 tablespoons of slaw.
9. Roll into a cone, fold the bottom upward to hold the filling inside, and serve with lime wedges and plenty of table salsa.
- 4 pounds of lobster
- 1 tbsp olive oil
- cracked black pepper
- Salsita
- 3 plum tomatoes, quartered lengthwise
- 1 tbsp butter
- 1 medium yellow onion, julienned
- 2 cloves garlic, thinly sliced
- 1 canned chipotle chile in adobo sauce, finely chopped
- 1/4 cup apple cider vinegar
- 3 tbsp brown sugar
- 1 tsp sea salt
- Slaw
- 2 small Valencia / Clementine oranges
- 1 serrano chile, finely sliced
- 1/2 pound jicama (Mexican potato) cut into thin strips
- 1 small red onion, cut into half lengthwise and sliced crosswise into thin strips
- 1/4 cup chopped fresh cilantro
- 2 tbsp freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 1 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp sea salt
- 12 corn tortilla wraps (or flavored wrap of choice)
- 2 California avocados, diced
- Salsa of choice (optional)
- olive oil spray
- If cooking the lobster, bring at least 4 quarts of salted water to a rolling boil in a large pot.
- Add the lobsters, cover the pot, and return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red.
- Remove with tongs, wrap each lobster in a piece of aluminum foil, and let cool.
- Using a nutcracker or the back of a large knife, crack the shells and remove the meat in large chunks.
- Put the meat into a bowl, cover, and refrigerate for up to 2 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Put the tomatoes on a baking sheet and bake until they start to dry and turn brown, about 30 minutes, turning occasionally.
- Remove and cool on the baking sheet.
- Meanwhile, heat a large skillet over medium heat.
- Add the butter and the onion and sauté over medium heat until the onion turns lightly brown, about six minutes, stirring occasionally.
- Stir in the garlic and cook for 1 minute longer.
- Remove from the heat.
- In a small saucepan, combine the chipotles, vinegar, piloncillo, and salt over low heat and simmer until the sugar has dissolved and the mixture has a syrupy consistency, about five minutes.
- In a large bowl, toss together the roasted tomatoes, caramelized onions, garlic, and chile-vinegar syrup and taste to adjust the seasonings.
- Toss all of the ingredients in a large mixing bowl and season to taste with salt. Set aside.
- Refrigerate if made more than 1 hour ahead of time.
- Preheat a barbecue, gas grill, or boiler.
- Wrap the tortillas in aluminum foil and heat them on the grill for 5 minutes.
- Toss the lobster meat with the olive oil.
- Season with salt and pepper and grill the pieces just long enough to warm the meat through and char the outside, about 2 minutes on each side.
- Remove and cut into bite size pieces.
- In each tortilla, put a slice of avocado, a scant 1/2 cup of lobster meat (or chicken), and 2 tablespoons of salsita, and garnish with about 2 tablespoons of slaw.
- Roll into a cone, fold the bottom upward to hold the filling inside, and serve with lime wedges and plenty of table salsa.
The post LOBSTER TACOS appeared first on Florida Girl Cooks.
]]>