MEXICAN CHICKEN ROLLS
Make and share this Mexican Chicken Rolls recipe from Food.com.
Provided by Little Bee
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a shallow dish; set the breadcrumb
- mixture aside. Place each chicken breast between 2 sheets of wax
- paper; flatten to 1/4-inch thickness using a meat mallet or rolling
- pin. Place a slice of cheese on each chicken breast. Roll up from
- short side, and secure with wooden picks. Dip chicken rolls in
- butter, and dredge in breadcrumb mixture. Place rolls, seam side
- down, on a baking sheet. Bake at 375 for 20-30 minutes, until done.
Nutrition Facts : Calories 344.7, Fat 19, SaturatedFat 11.3, Cholesterol 116.7, Sodium 383.7, Carbohydrate 5.4, Fiber 0.4, Sugar 0.6, Protein 36.4
DIANA DáVILA'S CHILES RELLENOS
In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish - chiles rellenos ahogados and chiles en nogada - to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won't regret a minute of it when you taste what might be the best chiles rellenos you've ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.
Provided by Melissa Clark
Categories meat, vegetables, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
- Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
- Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
- Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
- Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
- Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
- Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
- Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
- Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
- Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
- When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.
PAPADZULES (ROLLED TORTILLAS WITH PUMPKIN SEED SAUCE)
In 1970, Craig Claiborne took a Mexican cooking class at the New York City home of Diana Kennedy, where he learned how to make these papadzules, a Yucatecan dish of rolled tortillas with pepitas (pumpkin seeds). After the death of her husband, Paul Kennedy, a reporter for The New York Times, and with encouragement from editors in New York to write a book, Ms. Kennedy moved to Mexico to record its culinary diversity. As Mr. Claiborne noted in his 1970 article, a coffee grinder works best for puréeing the pepitas here, but the best way to coax the rich oil out of the seeds is by hand. (Tejal Rao)
Provided by The New York Times
Categories main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place 3 cups water in a saucepan and bring to a boil. Add 1 tablespoon salt and the tomatoes. Let simmer until tomatoes are soft, about 8 minutes.
- Drain the tomatoes and reserve the water in which they cooked.
- When the tomatoes are cool enough to handle, remove and discard the skins. Carefully scoop out the seeds and squeeze them to extract the juice. Discard the seeds. Add the juice to the tomato pulp, and mash or blend to make a purée. Set this aside.
- Meanwhile, place the chiles on a piece of aluminum foil and broil under a flame, turning frequently, until they are lightly toasted all over.
- Heat the lard and add the chopped onion. Cook slowly, stirring, until onion is translucent. Add the tomato mixture, the sugar, 1/2 teaspoon of salt and toasted chiles. Do not split open the chiles, as the seeds add heat. Simmer the mixture over low heat for about 15 minutes. Set the sauce aside.
- Add the epazote, if available, to the water in which the tomatoes cooked. Simmer 3 minutes and set aside. Let it cool slightly.
- Place the pepitas in a skillet and cook over low heat, stirring constantly, until they are lightly toasted. Do not let them burn (the seeds pop explosively as they cook). Set the pepitas aside to cool.
- Grind the pepitas until fine - the finer the better - or blend them (see note). Place them in a shallow dish and add a little of the warm epazote water, stirring with fingers to make a stiff paste. Continue kneading and squeezing the mixture with your fingers while adding about 1/4 cup of the warm liquid, until the paste becomes shiny and a dark color. Continue working and squeezing the paste between your fingers, and you will note that drops of oil accumulate from the paste. Once this state is reached, the oil accumulates quickly. If you tip the plate, the oil can be scooped out. About 2 tablespoons of the green oil should be separated from the paste and set aside.
- Slowly stir the remaining epazote liquid into the paste with a wooden spoon. Stir constantly until the sauce is smooth and creamy. Add salt to taste. At this point the sauce may be warmed over very low heat, but it is important that papadzules are served lukewarm.
- To assemble the dish, dip the tortillas, one at a time, into the pumpkin seed sauce. Spoon chopped egg down the center of each tortilla as each is prepared. Roll the tortillas loosely and arrange the rolls side by side in a serving dish. Pour the remaining pumpkin seed sauce over all. Spoon the tomato sauce across the center of the dish, and sprinkle the 2 tablespoons green oil over the top. Serve lukewarm.
DIANA'S SCHOOL ROLLS
My mom found this recipe for my grandmother several years ago- Grandma said they were just like the rolls her primary school used to serve. These are now a family standard! The rolls are a little sweeter and heavier than most dinner rolls, and make an excellent dough for cinnamon rolls! Prep time includes rising time.
Provided by eknecht
Categories Yeast Breads
Time 2h15m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Scald milk, add shortening and mix well, let cool to room temperature.
- Proof yeast in warm water and a pinch of sugar.
- Put dry ingredients in mixer, combine.
- Add shortening mixture, and combine using the dough hook. Mix until smooth, adding more flour as necessary to keep dough soft but not sticky. Knead by hand or mixer (following the manufacturer's instructions) until smooth. About 10 minutes by hand, 2 minutes with mixer.
- Let rise in greased bowl until doubled, about 90 minutes.
- Don't punch down. Shape into rolls, put in greased sheetcake pan 2 inches apart.
- Let rise until doubled, about 20 minutes.
- Bake at 400 F 12-18 min or until tops are golden brown.
Nutrition Facts : Calories 268.8, Fat 7.7, SaturatedFat 2.1, Cholesterol 2.9, Sodium 205.8, Carbohydrate 43.5, Fiber 1.6, Sugar 6.4, Protein 6.1
DIANA'S HAWAIIAN BREAD ROLLS
After years of trying to perfect the recipe, I finally did it! This recipe makes the best dinner rolls. It is sweet and full flavor. My family and neighbors love it.
Provided by CHIPPENDALE
Categories Bread 100+ Bread Machine Recipes
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
- When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 15 minutes, until golden brown.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.9 g, Cholesterol 15.7 mg, Fat 2.6 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 208.2 mg, Sugar 8.3 g
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