CHICKEN NOPALES TACOS WITH CHIPOTLE
Treat your family with these tacos made with nopales, chicken, Old El Paso® salsa and tortillas - a delicious Mexican dinner that's ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Stir in onion and garlic; cook and stir about 5 minutes or until onion is tender.
- Stir in nopales, chicken, salsa and adobo sauce. Cook and stir about 3 minutes or until mixture is hot. Stir in cilantro.
- Spoon about 1/3 cup chicken mixture onto each tortilla. Roll up tortillas.
Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Taco, Sodium 510 mg, Sugar 3 g, TransFat 1/2 g
POLLO CON NOPALES (CHICKEN AND CACTUS)
Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.
Provided by Chef Kiki
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
- Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
- Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 11.9 g, Cholesterol 58.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 98.5 mg, Sugar 2.7 g
NOPALES-STUFFED CHICKEN
Cactus pads, or nopales, have been consumed for generations. Studies suggest that nopales may control blood sugar levels in some people. I think they have a flavor similar to green beans. They are available at most Latin markets and come cleaned to make it much easier to prepare at home.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the vegetables sweat, about 5 minutes. Continue to cook, stirring often, until the onions are fully cooked, 5 to 7 minutes longer; set aside.
- For the chicken: Place about 2 tablespoons of the cactus stuffing on one side of each chicken breast. If you have remaining stuffing, reserve it for garnish. Top with the cheese. Using a brush, coat the edges of the chicken breasts with the egg and fold over the chicken to close.
- Heat a saute pan over medium-high heat and add the canola oil. Season the chicken breasts with the salt and pepper. Carefully place each stuffed breast in the hot pan. Cook each side until seared and a nice crust forms, about 3 minutes. Transfer the chicken to a sheet pan and bake until the internal temperature is 165 degrees F, about 25 minutes.
- For the sauce: Reduce the heat to low under the saute pan that was used for the chicken. Add the cumin, coriander and paprika and cook, stirring, until toasted, for a minute or two, taking care not to burn the spices-add a little oil to the pan if it looks dry. Add the lime zest and juice and cook, stirring, until the juice has reduced. Very carefully add the tequila; it may ignite, but not for too long. Stir in the chicken stock, salt and pepper; lower the heat and cook until reduced, about 10 minutes.
- Place the chicken in a serving dish, cover with the sauce and garnish with any reserved cactus stuffing and chopped fresh parsley.
CHICKEN MIXIOTES WITH NOPALES
Mixiotes is a dish typical of Mexico, generally of meat containing chili peppers and steamed. This recipe for chicken mixiotes will please you for its traditional flavor of spices and aroma that emerges when you open them. (Recipe from Kiwilimon).
Provided by JN_412
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a pan over medium heat and cook the tomatillos, onion, garlic.
- Add the chiles and cook a few minutes on low heat, being careful not to burn them.
- Add the spices, pour the orange juice, cook for 2 minutes to soften the peppers, season with salt. Cool slightly.
- Blend the previous preparation until a thick sauce is obtained.
- In a bowl add the chicken pieces, pour the sauce, and mix.
- On a sheet of aluminum foil place an avocado leaf on top, then the piece of chicken, some nopales, and close.
- Place the mixiotes on the steam rack and cook for 90 minutes.
Nutrition Facts : Calories 335.1, Fat 21.7, SaturatedFat 5.4, Cholesterol 108.8, Sodium 106.8, Carbohydrate 9.9, Fiber 2.5, Sugar 3.6, Protein 24.9
CHICKEN MIXIOTE
Make and share this Chicken Mixiote recipe from Food.com.
Provided by Cecilie
Categories Poultry
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Salt and pepper the chicken pieces and prick them in several places with a fork. Puree the orange juice, achiote paste, garlic and spices and pour this mixture from the blender into a large bowl. Place the chicken pieces in this marinade and put them aside while you make the sauce.
- Put the chiles, in a saucepan with the 3 1/2 cups water and bring them to a boil. When they have reached the boiling point, turn down the heat and let them simmer, covered, for about twenty minutes. Puree them in a blender with the onion, tomato and salt to taste. Strain back into saucepan and simmer the sauce for about 10 minutes.
- If using mixiotes, soak them for 5-10 minutes until pliable. Into each mixiote or plastic baggie, put one avocado leaf, a piece of marinated chicken, a few potatoes and carrots, and a few spoonfuls of sauce. Tie each package with twine or string and, if using plastic baggies, wrap each bundle in foil, sealing well.
- Put water into a large pot with a rack (or, if you have one, a tamale steamer) and place the mixiotes on the rack. Cover tightly and steam 1 1/2 -2 hours. Thighs will take longer than breasts, so if you're using breasts, check one package after the first 1 1/2 hours. To serve, unwrap the foil if you used it, and place each mixiote in a soup or stew bowl. Each person unties and unwraps his own mixiote, letting the liquid flow into the bowl with the chicken. Serve with sliced avocado and tortillas. The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews.
- This wrapping, also known as a mixiote, is the outermost layer of a maguey leaf, called a penca. If you don't live near a Mexican market where you can buy mixiotes, you can use papel para mixiotes, which are simply plastic baggies, a commonly used substitute. If you use plastic baggies, wrap each bagged bundle in foil before steaming.
- This recipe for Mixiotes serves/makes 12.
Nutrition Facts : Calories 383, Fat 15.3, SaturatedFat 4.3, Cholesterol 79, Sodium 109.1, Carbohydrate 41, Fiber 6.8, Sugar 5.2, Protein 21.4
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