The post Chicken Tinga Tacos appeared first on Florida Girl Cooks.
]]>It’s pretty safe to say that there’s no better tacos than chicken tinga tacos. The first time I tried these was at my friend’s mom’s house. They’re from Oaxaca, Mexico so you know anything they make is going to be as authentic as it comes.This recipe is one of hundreds from the cookbook Mexico. If you don’t have this cookbook in your repertoire and you’re a lover of Mexican cuisine, then consider this your bible.
Chicken Tinga Tacos
Ingredients
1/2 onion
2 cloves
1 whole chicken
1 bay leaf
1 sprig thyme
1 sprig marjoram
1 tsp salt
3 large tomatoes
2 dried chipotles, soaked/drained
4 tbsp olive oil
3 tbsp diced chorizo
1 onion, julienned
3 cloves garlic, finely chopped
2 smoked chipotles in adobo, sliced
3 tbsp piloncillo
2 bay leaves
2 thyme springs
1 tsp dried oregano
Sea salt
1 bag tostadas
Sour cream
Shredded lettuce
Queso Fresco
Prepare
1. Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
2. Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
3. Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
4. Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
5. Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.
- 1/2 onion
- 2 cloves
- 1 whole chicken
- 1 bay leaf
- 1 sprig thyme
- 1 sprig marjoram
- 1 tsp salt
- 3 large tomatoes
- 2 dried chipotles, soaked/drained
- 4 tbsp olive oil
- 3 tbsp diced chorizo
- 1 onion, julienned
- 3 cloves garlic, finely chopped
- 2 smoked chipotles in adobo, sliced
- 3 tbsp piloncillo
- 2 bay leaves
- 2 thyme springs
- 1 tsp dried oregano
- Sea salt
- 1 bag tostadas
- Sour cream
- Shredded lettuce
- Queso Fresco
- 1/2 onion
- 2 cloves
- 1 whole chicken
- 1 bay leaf
- 1 sprig thyme
- 1 sprig marjoram
- 1 tsp salt
- 3 large tomatoes
- 2 dried chipotles, soaked/drained
- 4 tbsp olive oil
- 3 tbsp diced chorizo
- 1 onion, julienned
- 3 cloves garlic, finely chopped
- 2 smoked chipotles in adobo, sliced
- 3 tbsp piloncillo
- 2 bay leaves
- 2 thyme springs
- 1 tsp dried oregano
- Sea salt
- 1 bag tostadas
- Sour cream
- Shredded lettuce
- Queso Fresco
- Prepare
- Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
- Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
- Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
- Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
- Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.
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]]>The post Chicken and Mushroom with Roasted Tomato Salsita Sopes appeared first on Florida Girl Cooks.
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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 ELOTE appeared first on Florida Girl Cooks.
]]>Elote – Mexican Street Corn
Ingredients
10 ears fresh corn, husked
For the Spread:
1/2 cup mayonnaise
4 Tablespoons sour cream
1/2 teaspoon garlic salt
Juice from two limes
For the Topping:
1/2 cup grated Cotija cheese
2 teaspoons smoked paprika (or chili powder if you want heat)
Chopped cilantro, for garnish (optional)
Prepare
1. Preheat the grill to medium heat (between 350-450 degrees F).
2. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
3. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
4. Carefully remove the corn cob from the grill and transfer to a large platter. Slather the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
- 10 ears fresh corn, husked
- 1/2 cup mayonnaise
- 4 Tablespoons sour cream
- 1/2 teaspoon garlic salt
- Juice from two limes
- 1/2 cup grated Cotija cheese
- 2 teaspoons smoked paprika (or chili powder if you want heat)
- Chopped cilantro, for garnish (optional)
- Preheat the grill to medium heat (between 350-450 degrees F).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
- Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
- Carefully remove the corn cob from the grill and transfer to a large platter. Slather the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
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]]>The post Aztec Chicken Tortilla Soup appeared first on Florida Girl Cooks.
]]>We had another family member pass again churning up my emotions once again. I had the honor to make the slideshow for Berta who is my aunt’s mother. It came out absolutely beautiful and would have resonated well with her.
It has been an intense three weeks at work with the end of the school year near. I have also been pretty slammed with photo gigs. A lot of people are booking before I leave to New York for the summer. I leave June 14 and come back August 9. I am taking two classes at the School of Visual Arts, Fashion Photography and Lighting for the Magazine Portrait. I am beyond excited as I get to go study photography in New York one more summer. I was up two weeks ago and had an absolutely incredible time. So incredible in fact, I stayed up 24 hours on Saturday. That same night I went to Dos Caminos on Park (of course being my favorite and all) and had a couple of drinks and appetizers.
I can’t rave enough about this restaurant and it’s executive chef / owner…Scott Linquist who is also the author of my favorite cookbook Mod Mex. The following is a recipe from that book that I made for Cinqo de Mayo. No Cinqo de Mayo is not a widespred holiday in Mexico as they barely give any attention to it…but it sure does good things for the economy when people are going out buying all sorts of Mexican themed food and items to throw parties in that day! Can’t complain there! 
In the process of shopping for this Aztec chicken tortilla soup, I knew that a local Publix would not cover the necessary items for this meal. I went to a place called C&D Produce on the corner of Congress Avenue and Lake Worth Road (on the North side). They have so much variety when it comes to produce but an even bigger variety when it comes to chiles. They also have Coronas and Coronitas. I ended up getting a 24 case of Coronitas for $20 which is a great deal, even though I don’t go through beer fast enough. It is the best way to compliment this meal. The perfect appetizer or side for this meal would be this guacamole recipe.
Aztec Chicken Tortilla Soup
Ingredients
6 plum tomatoes
2 tbsp olive oil
Sea salt
Fresh cracked black pepper
2 guajillo chiles
2 pastilla chiles
1 medium yellow onion, coarsely chopped
4 cloves garlic
1 bay leaf
4 cups chicken stock
2 cups broken corn tortilla chips, plus extra for garnish
1 ripe avocado, peeled, seeded, and cut into 1/2 inch cubes
8 ounce boneless, skinless chicken breasts, grilled and cut into 1/2 cubes
4 ounces queso fresco, cut into 1/2 cubes
1/4 cup chopped fresh cilantro leaves
olive oil baking spray
Prepare
1. Preheat the oven to 400 degrees Fahrenheit
2. Spray and oven safe dish with olive oil cooking spray and toss tomatoes with 1 tbsp of olive oild, sprinkle salt and pepper, and roast for 5 minutes.
3. Remove from heat and let cool.
4. Toast the guajillo and pasilla chiles and then let them cool.
5. In a large soup pot, heat the remaining 1 tbsp of olive oil over medium heat.
6. Add the onion and saute until translucent, about 5 minutes.
7. Add the garlic and cook for 3 more minutes.
8. Stir in the roasted tomatoes, chiles, bay leaf, and chicken stock, and simmer for 20 minutes.
9. Remove the bay leaf, add half of the tortilla chips, and puree the soup in batches in a food processor or an electric blender until smooth.
10. Season with salt and pepper to taste.
11. Divide the soup among 6 wide bowls.
12. Add the avocado, chicken, queso fresco, and cilantro, along with a sprinkle of the remaining tortilla chips.
- 6 plum tomatoes
- 2 tbsp olive oil
- Sea salt
- Fresh cracked black pepper
- 2 guajillo chiles
- 2 pastilla chiles
- 1 medium yellow onion, coarsely chopped
- 4 cloves garlic
- 1 bay leaf
- 4 cups chicken stock
- 2 cups broken corn tortilla chips, plus extra for garnish
- 1 ripe avocado, peeled, seeded, and cut into 1/2 inch cubes
- 8 ounce boneless, skinless chicken breasts, grilled and cut into 1/2 cubes
- 4 ounces queso fresco, cut into 1/2 cubes
- 1/4 cup chopped fresh cilantro leaves
- olive oil baking spray
- Preheat the oven to 400 degrees Fahrenheit
- Spray and oven safe dish with olive oil cooking spray and toss tomatoes with 1 tbsp of olive oild, sprinkle salt and pepper, and roast for 5 minutes.
- Remove from heat and let cool.
- Toast the guajillo and pasilla chiles and then let them cool.
- In a large soup pot, heat the remaining 1 tbsp of olive oil over medium heat.
- Add the onion and saute until translucent, about 5 minutes.
- Add the garlic and cook for 3 more minutes.
- Stir in the roasted tomatoes, chiles, bay leaf, and chicken stock, and simmer for 20 minutes.
- Remove the bay leaf, add half of the tortilla chips, and puree the soup in batches in a food processor or an electric blender until smooth.
- Season with salt and pepper to taste.
- Divide the soup among 6 wide bowls.
- Add the avocado, chicken, queso fresco, and cilantro, along with a sprinkle of the remaining tortilla chips.
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