Wednesday, November 16, 2011

Enchilada Chicken

 This is one of the all time favorites in this house.  We first learned to love machaca from a recipe from Marcela Valladolid.  She made these beef burritos that were amazing!  I poked around the Internet looking for other "machaca" style recipes.  This is the one we have been using for chicken.  I don't remember where I found it. I made it recently at a family gathering in Orlando.  It was well received by all. (like 12??) people)  We like the chicken as tacos with lettuce, hot sauce, scallions and chimichurri. The addition of chimichurri is a must for us on all our tacos. I have my own secret family recipe, so you are going to need to find your own;p.

We serve all our tacos on the lazy susan so we can each build our tacos to our taste, and everything is easily accessible.  I got the lazy susan as a gift from a dear friend.  She really has a great knack for getting great presents.  I would never thought of it as an essential. (even though I have wanted one for some time)  It is used quite often in our house. We each have our own hot sauce we like.  Mine is the siricha, the boy the chipotle Tabasco and the hubby has his crystal.

Enchilada Chicken

2 lb boneless,skinless chicken (breast, leg, or thigh)
1/2 c  diced yellow onion
1/2 c  medium-dice green bell peppers
1/4 c  roughly chopped cilantro leaves
2 t  oregano leaves
3 T  finely chopped garlic
2 t  salt
2 t  white pepper
4 c  Chicken Stock
1 cn Diced Tomatoes With Juice
(original instructions) This "machaca" style cooked meat is very
versatile: use in tacos, enchiladas, soup, nachos, burritos, etc.
Basically a process of braising,   the meat and all ingredients are put
together in a large pot and brought slowly to a boil. Reduce the heat
and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of
this in a covered dish in a 350 degree F. oven for about 3 hours for
the same results. The meat should be tender to the point where it
begins to shred...some of it may require quick chopping. You may want
to reserve the liquid for use in soups, etc. Use the cooked meat in
your dish right away or refrigerate for up to 3 days.
(My way) Brown Chicken in a little olive oil first, follow cooking
instructions until the last step.  Take chicken out of the liquid, puree until smooth with an immersion blender and reduce the liquid until there is very little left.  Shred the chicken and return to the reduced cooking liquid.  Stir to mix and serve as soft tacos with chimichurri, and any other taco toppings.
(To make enchiladas) Make sure liquid is almost gone after it has been pureed.  Add cream cheese (and some chimichurri).  Coat tortillas in green enchilada sauce, fill with meat mixture, roll, and place in a baking dish that
has a layer of sauce on bottom.  When full, top with remaining sauce
and cheddar cheese.

No comments:

Post a Comment