Kitchen Kouture Carnita Or Chicken Taquitos Recipes

CHICKEN TAQUITOS WITH ROASTED POBLANO CHEESE SAUCE

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Put the poblano skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblano to a small bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblano under cold water and remove and discard the skin. Cut the poblano into very small pieces and return to the bowl.
• Toss the chicken with the oil, chili powder and 3/4 teaspoon salt in a medium bowl. Transfer to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes, cut into chunks and transfer to a food processor. Add 1 cup of the cheese, half of the scallions and 1/4 teaspoon salt; pulse until the mixture is coarse and holds together when squeezed.
• Melt the butter in a small saucepan over medium heat. Add the flour and stir until the mixture is light brown, about 45 seconds. Whisk in the milk and cook, whisking until the mixture begins to bubble and thicken, about 4 minutes. Whisk in the remaining 1 cup cheese. Stir in the chopped poblanos, hot sauce, garlic and 3/4 teaspoon salt. Set aside and keep warm.
• Wrap the tortillas in a damp cloth and heat in the microwave for 1 minute so they are warm and pliable. Lay the tortillas out and spread 1/4 cup of the filling in the middle of each. Roll each up and secure with a toothpick. Push the filling into the ends a little so that it doesn't fall out.
• Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is shimmering and hot, add half the taquitos and fry, turning as needed, until golden brown on all sides, about 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining taquitos.
• Remove the toothpicks and arrange the taquitos on a serving platter. Drizzle with some of the cheese sauce and top with the remaining scallions.

SLOW COOKER CHICKEN CARNITAS

Steps:

• Dissolve chicken bouillon in boiling water.
• Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
• Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
• Trim chicken as needed. Coat all sides with the seasoning blend.
• Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

CHEESY TAQUITOS (CHEQUITOS) RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
• In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
• In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
• Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
• Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
• Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
• Enjoy!

KITCHEN KOUTURE CARNITAS

Steps:

• Preheat oven to 300 degrees.
• Place roast on heavy duty foil inside a roasting pan.
• Cut slits into top of the meat so seasoning can slip into the meat.
• In a bowl combine all ingredients and spread on top of the roast.
• Seal foil securely and place roasting pan in the oven.
• Cook for 3.5-4 hours (meat should be so tender it falls apart).
• Use 2 forks and shred roast while still warm.
• In a skillet warm up a small amount of oil and crisp meat up for a few minutes.
• Serve with corn tortillas, guacamole, salsa & grilled onions.

KITCHEN KOUTURE CARNITA OR CHICKEN TACO SALAD WITH SPICY RANCH

Steps:

• Put all dressing ingredients into a food processor and blend well.
• Refrigerate dressing overnight for best results.
• Thaw leftover chicken or carnita meat.
• I use the Infomercial tortilla shell pans to make my shells with flour tortillas or you can use prepared taco shells.
• In a large skillet, heat meat with onion and season as needed.
• Fill tortilla shell with green salad, tomatoe, jalopenos, meat mixture, and cheese.

KITCHEN KOUTURE CHICKEN LIME TAQUITOS

Steps:

• Cover cookie sheet with foil.
• In a large bowl, combine everything except tortillas.
• Put mixture into tortilla, roll up, seam side down on cookie sheet.
• Flash freeze in freezer for 30 minutes.
• Fry, bake, or put into a ziplock bag and freeze for later.

KITCHEN KOUTURE WHOLE CHICKEN

Steps:

• Recipe 1:.
• Remove neck and giblets.
• Rinse chicken inside and out, pat dry.
• Mix all seasonings together.
• Rub seasonings onto chicken and inside the cavity.
• Stuff cavity with onions.
• Put chicken in a large ziplock bag and refrigerate overnight.
• Cook for 3 hours at 250 degrees.
• Basting every 30 minutes with roasting juices.
• Recipe 2:.
• Remove neck and giblets.
• Rinse chicken inside and out, pat dry.
• In a saucepan, simmer all ingredients for 5 minutes.
• Rub poultry seasoning on outside and cavity of chicken.
• Insert lemon into cavity.
• Put chicken into large ziplock bag with marinade and refrigerate overnight.
• Cook for 3 hours at 250 degrees, basting every 30 minutes with roasting juices.

KITCHEN KOUTURE CARNITA OR CHICKEN TAQUITOS

Steps:

• In a bowl, mix everything except tortillas together.
• Line a cookie sheet with foil.
• Spoon mixture into a tortilla, roll up, with seam side facing down on a cookie sheet.
• Flash freeze in the freezer for about 30 minutes.
• Fry, bake, or put in a ziplock bag and freeze for later.