Chicken Fritters Tomatocumin Sauce Tortitas De Pollo Con Salsa De Tomate Y Comino Recipes

TORTITAS DE POLLO (CHICKEN CROQUETTES)

Steps:

• Combine the chicken, bread crumbs, milk, half the onion, salt and chile, and cilantro (if using) in a small bowl. Form into 8 patties.
• Heat the oil in a large saute pan, and fry the Tortitas (patties) until golden. Remove from heat, place on paper towel lined plate and keep warm.
• In the same pan fry the rest of the onion and add the tomatillos and garlic, saute until softened. Add one cup water and the chipotle. Blend or process until you have a nice Salsa Verde.
• Return the Tortitas (patties) to the pan and cook on low heat for 10 minutes until done.
• To plate: put some salsa on the plate, add Tortitas, drizzle with more salsa and drizzle or dab of Crema.
• OOPS! Forgot to mention that the meat seemed too loose so I rolled the portions in more breadcrumbs, then flattened and added to pan. I think that's why they came up so nicely golden.
• Just made again. The store didn't have ground turkey so I went to Cabo Mar fish monger and got fresh Jurel (a white fish) and they ground it for me. SO MUCH BETTER.

CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)

Steps:

• Mix 3/4 cup cheese with chicken.
• Heat tortillas one at a time in a very hot, dry pan until soft.
• Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
• Secure with a toothpick.
• Heat a frying pan containing 1/2 inch oil to 350°F.
• Deep fry flautas until golden and crisp.
• Drain on paper towel.
• Serve topped with warm tomato salsa and crumbled cotija cheese.
• ---Salsa---.
• Mix all salsa ingredients in a sauce pan over medium heat.
• Sauté, stirring all the while, until it just starts to simmer.
• Remove from heat, its ready to serve.
• This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).

CHICKEN FRITTERS & TOMATO/CUMIN SAUCE, TORTITAS DE POLLO CON SALSA DE TOMATE Y COMINO

Steps:

• In a blender add your quarted tomatoes, onion, serrano pepper, cloves of garlic and cilantro. Blend to make a smooth sauce. next Add salt and pepper and cumin powder and blend again for 1/2 minute.
• Heat olive oil in a deep skillet add the sauce and cook for about 15 minutes over a low flame. Sauce should be simmering. Stir often so sauce wont stick. Taste to see if seasonings are right salt and pepper. Next take your cup of sour cream or crema add some of the hot simmering tomato sauce about 1/4 cup and blend well with a fork. Add all of the crema or sour cream back into the simmering tomato sauce and with a wisk incorporate everything real real good. add just a tad more cumin powder mix well and reduce heat to just a bare low flame.
• In a bowl add all you cut up chiken pieces they shoud be small bite sized pieces. seaon the chicken with the shaker of seasonings and mix well. Break four eggs and add to the chicken. Mix well with a fork making sure all of the chicken is well coated with the eggs, Next add the flour and mix real good into the chicken. At this time sprinkle a little more salt over everything. The chicken will become sticky and pasty.
• Heat canola oil in a deep heavy skillet like a cast iron skillet. When oil is shimmering drop drop large spoon fulls of chicken into the hot oil. Flaten them as soon as they hit the oil fry until golden on each side. About two/three minutes frying time for each patty or spoonful. Take out and lay on a paper towel lined pan. Put two patties on a dish and spoon the sauce over them. Or can be served on a platter with the sauce in a bowl in the middle. I sometimes serve these as appetizers. You can also serve two patties to a plate with sauce served over them along with cilantro/lime rice. See my post for cilantro lime rice. I also made fried sweet plantains and served them with the chicken fritters and rice. Enjoy