Foodbuzz

Posts Tagged ‘chile’

Aztec Power Chocolate

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Aztec Hot Chocolate

This is an adaptation of the original way the Aztecs …

See Aztec Hot Chocolate on Key Ingredient.

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This is a power drink for adults. Adjust the chile to your taste/tolerance. It’s vegan if you leave out the dairy ingredients. I actually prefer this chocolate with no dairy.

Sweet Po-Tacos

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Sweet Potacos

I slightly modified this recipe from my friend marisuewrites at …

See Sweet Potacos on Key Ingredient.

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Serving suggestion: I served it with guac, nopales, lime, cilantro and salad. 4-09-003

Pozole — Festive Mexican Chicken Hominy Soup


Yields:
6 servings

  • 2 C Senora Camacho’s mole (separate recipe)
  • 15 oz. chicken broth
  • water to top off
  • 15 oz. white hominy
  • 1/2 C green onions
  • 8 oz. cooked chicken, shredded
  • 2 limes
  • 1/4 C chopped cilantro
  • 1 avocado cut in chunks.

Mix mole with chicken broth and water and heat. Add chicken, hominy, and green onions. Cook until chicken has absorbed flavors. Add avocado. Garnish with cilantro and lime juice.
Mexicans know how to make a little meat go a long way, not because they necessarily prefer to, but because the high cost of meat forces them to. And that, I think, is appropriate use of meat: as a condiment. For this pozole you don’t have to use primo chicken breast. Cook up a scrawny little fryer. I’m surprised more Mexican restaurants don’t serve pozole. The base of this soup is mole. See the previous post for the mole recipe.

See Pozole on Key Ingredient.

Chicken Stuffed Collard Rolls

I know this is not a vegetarian recipe. There are those in my family who must have meat from time to time. If you eat meat, a recipe like this one is a good way to make a little meat stretch quite a way. And it has collard greens in it, and they are those dark leafies that all the nutritionists say you should eat.

Yields: 5 servings

3/4 lb. cooked chicken
1 can tomatoes or 3-5 large fresh
1 tsp cumin
1 tsp oregano
2 C. cooked quinoa
1 chile ancho or poblano
2-4 chile de arbol
1 onion
4 cloves garlic
4 Tbsp chopped cilantro
Mexican cheese or parmesan
1 bunch collard greens (about 16 large leaves)

Cook tomatoes, onions, spices, garlic until soft. Whirl in blender and strain. Mix in chicken and quinoa and cook on low.

Meanwhile, pare down the thick stalk in the center of the collard leaves and steam them until they are soft and bright green.

Add the cilantro to the filling. Put 2 generous Tbsp. filling on each leaf and roll up. Place on oiled baking tray and top with the cheese. Bake 20 minutes at 350 F.

about 3/4 lb. cooked chicken
1 can tomatoes or 3-5 large fresh
1 tsp cumin
1 tsp oregano
2 C. cooked quinoa
1 chile ancho or poblano
2-4 chile de arbol
1 onion
4 cloves garlic
4 Tbsp chopped cilantro
Mexican cheese or parmesan
1 bunch collard greens (about 16 large leaves)
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