Tuesday, August 31, 2010

Pull up a chair....

I get excited when I find something simple, cheap, and healthy that I can cook. Even more so when my kids actually are force fed  enjoy my creation. A while back, (geez, has it been already been a year?)I posted about a wonderful book that I had come up on, The Mexican Kitchen, by Rick Bayless. A year later... it is STILL one of my favorite cookbooks. Although I'm still having a bit of trouble with the whole "bean" thing...I remade that same dish from the previous post, Tinga de Pollo y Papas. The last time I made this, I used the original recipe and after watching my kids guzzle down a gallon of milk during dinner, I realized that maybe I should make it a weeee less spicy.

So follow along.

Tomato- Chipotle Sauce.

2 stemmed, dried chipotles ( I used canned in adobo)
2 garlic cloves, unpeeled
2 medium tomatoes, or 4-6 Romas.
2 tbs o.o or veggie oil

Toast childes over med. heat, Then soak in hot water and let rehydrate. Drain and discard water. (canned chiles... don't worry about it)
While chiles are soaking, roast unpeeled garlic on skillet or  (on foil) on a comal, turning till they become soft. (15 min) Cool and peel.
Roast tomatoes (on the same foil)  until blackened and then flip and do the other/s.
In a blender, add tomatoes/juices, chiles, and garles and puree.

*Sidenote... if you're too lazy/tired/just don't wanna roast tomatoes .... use a drained 12 oz can of  tomatoes. For the sake of my kids, I used the above recipe, but STILL added another 1/2 can of tomatoes to lessen the spicy kick.

The Main Part:
4 medium chicken thighs (or chicken boobies, whatever floats your boat)
4 med. boiling potatoes
1 onion thinly sliced
1 tsp. dried oregano
a bit of salt.... pref. sea salt.
1/3 cup of cotija/fresco whatever your regions' salty cheese...
1 sliced avocado

I also added a handful or so of fresh spinach. Just cuz I can. And I can't get my kids to eat it any other way.

The Main Dish:
1 tsp. oil in a med. saucepan over med/low heat. Add chicken, s/p. Cook until meat is tender. Remove to plate.

Original recipe says to then shred the chicken. It tastes great, (and can also be used for taco filling the next day.) but I've also left it whole and haven't had a problem as a main dish.

Original recipe also says to coarsely shred the potatoes, but as a working mom.. i don't have the time nor patience. I thinly slice mine.

Heat the remaining oil in skillet. Add potatoes/onion.  Cook/stirring/scraping any brown bits off the bottom until browned. (about 15 min)

Add sauce, oregano, bring to a boil. Reduce and simmer until sauce thickens.

Add the spinach. Cook 2 minutes.

Add chicken.

Season with salt.

Scoop mixture into warming dish. Sprinkle with cheese n avocado!




Leslie Harris de Limon said...

You cook, too? Awesome! :) And I love tinga! Of course, I've never added potatoes. But that should help to reduce the heat. A little! :)

I love your new template/layout! Where do you find them? :)

On Mexican Time said...

mmmmm...looks delicious, I just may have to try this!!!

Rosas Clan in Tulum said...

That looks so good. I have everything in my house except the potatoes- I am off to the fruteria. Yummy!!!!

Refried Dreamer said...

Leslie: Sometimes. Only when motherhood forces me too ;)

Thanks! Have no idea. I just typed in cool random blog layouts and this was one that came up. If I can back track the website, I"ll let you know!

OMT: Great! Lemme know how it turns out!

Rosas:That's what I love... hella yummy and hella cheap. btw... thanks a ton for your help today. I think we're gonna wait till March. We'll make a date!

Anonymous said...

You're making me hungry!!! Off to go eat lunch...

Theresa in Mèrida said...

I love Tinga Poblana. Husband sometimes complains that I use too much chipolte too. It all depends upon the day. My recipe used canned chipolte in adobo. Which makes it super easy because I keep a jar of seedless chipolte in adobo in the frig.


ps email me regarding hotels!!! if you are still heading this way.

Anonymous said...

You use the phrase, "chicken boobies," just like I do. I think that's great!

Meredith Veto said...

I really like Rick Bayless, although Gustavo was cynical about his slightly gringofied recipes (but not nearly as bad as watching Jamie Oliver make a quesadilla, like it was some exotic cuisine!). Rick Bayless is about as authentic as the gringo chefs come. I really need that cookbook!

Gringa-n-Mexico said...

YES!! *DROOL* And Hooray!!! Can you tell I'm excited?? LOL I've had a can of chipotle chiles in my cupboard for months and not a clue of what to do with them other than eggs. We love them (and avocado and chicken and garlic too!) and will be making thiss soon! You're so cool to share - Thank You!!

About Me

My photo
I've been living in Mexico now for about a two years with my hubby and 2 kids. Not exactly by choice, but we're here nonetheless. Luckily, I live with quite a few of the accomodations that i was used to in the states. In spite of those convienences, we also have a water tank with asbestos, outdated electricity, massive amounts of dust, caterpillars that burn your skin, and thousands of windshield washers on every street corner. My kiddos and I are learning to speak spanish and adjust to life away from our family and friends in the States.


Related Posts with Thumbnails