![]() Spoon on some filling, top with salsa and pickled onions, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Divide the filling equally between the tortillas and top with salsa and pickled onions. To serve, lay the tortillas side by side, open face and overlapping on a platter. Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total. In a large, heavy skillet, heat the oil over medium-high heat. To cook the chicken, remove the strips from the marinade and drain off any excess liquid. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.Cut the chicken into 1/2-inch-wide strips. You may notice I always give four or five stars. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. ![]() My love of spicy food goes back twenty years. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. Season with 2 teaspoons kosher salt & ground black pepper as desired. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. 1 tablespoon achiote paste (see Recipe Notes) 1 tablespoon ancho chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano kosher salt & ground black pepper, to season Instructions Blend the al pastor marinade: Add all listed marinade ingredients to a blender. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. ![]() It freezes very well, and will last the year in the freezer no problem. El Yucatecos Annatto Condiment Paste is made with high-quality annatto seeds, grown in their Yucatan Peninsula fields in Mexico.You can double, or multiply this recipe as you wish, and I usually make enough for a year's worth.They DO, and WILL stain your grinder, and anything you happen to spill it on, be careful.Annato seeds are very, very hard, and are difficult to grind with a mortar and pestle, use the grinder or it won't make a paste.*NOTE* You can find them at most Mexican grocers, and maybe even at your Lucky's or Safeway.Some might say to add tequila, but that is an Americanization of this Yucatecan specialty.When you want to use it, mix the TB size portion with 10 cloves of garlic crushed, and 4 TB Seville orange juice and marinade pork or chicken overnight.Separate into Tablespoon size portions and freeze individually. ![]()
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