BoxerLubber
Boxer Pal
Since I have been with my fiancee I have learned many Spanish recipes. And this one is by far my favorite. I don't make it too often, being that you fry the tortillas...and that is just too much oil for me. Make this when you have a decent amount of mouths to feed.
Bring a pot of water, 2 garlic cloves, and 1/2 an onion to a boil in a pot large enough to fit a whole chicken.
Then add the chicken whole. (Do not put the chicken in before the water boils, otherwise they say that it will take on an unappatizing smell.)
Boil the chicken until it is completely cooked. (I have never timed it, sorry.)
Start pre-heating a pan of oil, about 1 inch. (You will need to add some more as you fry the tortillas.
Shread all of the meat off of the bone. (This is where the kids can help)
Fry the tortillas in the oil one at a time. You wll need some type of a spoon that is large enough to press the tortilla while it is frying. I am not sure what to call it, but I use a large metal circular ring that has a screen in the middle, and a long handle. This is important because the tortilla will start to rise and get bubbles, and that isn't good, being that you want it as flat as possible. Fry the tortilla until it is crispy and a darker golden brown. Normally we eat about 3-4 of these per person. So just do as many as you need. Put them in a strainer lined with paper to absorb the oil.
While you are doing the frying of the tortillas, put about 3 tbs. of oil in another pan and bring that to about a med-high temp. You will be frying black beens in this. (I use Goya, which you can find in the international foods section.) You will need about 2 cans and try to drain most, but not all of the liquid out. And stand back a little when you add the beans since the oil and liquid will spit! Fry the beans for maybe 2 to 3 minutes and then take a mug or glass cup and mash them. You are pretty much making refried beans. Or I guess you can get the refried beans in a can. (I just like to do it this way.) Turn down the heat and just simmer the beans until they aren't extremely runny, but not dry. If they get too dry, just add some water.
Shread some Quesa sp? or sometimes I use mozzarella. I again am not sure of how much you will need. Just keep in mind that this will be going ontop of the tortillas.
Now you are ready to assemble:
Spread the beans ontop of the tortillas.
Then put the chicken pieces ontop of the beans.
Next, add the sour cream.
And then top it off with the cheese.
I love this food, and I know it is a bit of a pain to make. One time I was feeding so many that it too about 2 and a half hours of straight cooking. But I think it is well worth it. Enjoy!
Bring a pot of water, 2 garlic cloves, and 1/2 an onion to a boil in a pot large enough to fit a whole chicken.
Then add the chicken whole. (Do not put the chicken in before the water boils, otherwise they say that it will take on an unappatizing smell.)
Boil the chicken until it is completely cooked. (I have never timed it, sorry.)
Start pre-heating a pan of oil, about 1 inch. (You will need to add some more as you fry the tortillas.
Shread all of the meat off of the bone. (This is where the kids can help)
Fry the tortillas in the oil one at a time. You wll need some type of a spoon that is large enough to press the tortilla while it is frying. I am not sure what to call it, but I use a large metal circular ring that has a screen in the middle, and a long handle. This is important because the tortilla will start to rise and get bubbles, and that isn't good, being that you want it as flat as possible. Fry the tortilla until it is crispy and a darker golden brown. Normally we eat about 3-4 of these per person. So just do as many as you need. Put them in a strainer lined with paper to absorb the oil.
While you are doing the frying of the tortillas, put about 3 tbs. of oil in another pan and bring that to about a med-high temp. You will be frying black beens in this. (I use Goya, which you can find in the international foods section.) You will need about 2 cans and try to drain most, but not all of the liquid out. And stand back a little when you add the beans since the oil and liquid will spit! Fry the beans for maybe 2 to 3 minutes and then take a mug or glass cup and mash them. You are pretty much making refried beans. Or I guess you can get the refried beans in a can. (I just like to do it this way.) Turn down the heat and just simmer the beans until they aren't extremely runny, but not dry. If they get too dry, just add some water.
Shread some Quesa sp? or sometimes I use mozzarella. I again am not sure of how much you will need. Just keep in mind that this will be going ontop of the tortillas.
Now you are ready to assemble:
Spread the beans ontop of the tortillas.
Then put the chicken pieces ontop of the beans.
Next, add the sour cream.
And then top it off with the cheese.
I love this food, and I know it is a bit of a pain to make. One time I was feeding so many that it too about 2 and a half hours of straight cooking. But I think it is well worth it. Enjoy!
, well thanks for the correct spelling. I was going to call my fiancee and ask him for the spelling, but I figured that he wouldn't know it anyways. I guess you can do everything the easy way...and I probably should have listed it. I just know that if my soon to be MIL would see it she would not be happy. The women are very picky about their cooking and they slave all day to make a good meal. I know that the people in Mexico are VERY judgemental of cooking, and that is why I posted that recipe. But, thanks for giving everyone the short cut- if I were allowed to do it, by all means I would.