Chile Lime Tuiles Recipes
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
CHILE LIME TUILES
This recipe is an accompaniment for Makrut Lime Mousse With Honeydew Water.
Yield Makes about 24 cookies
Number Of Ingredients 8
Steps:
- Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute. Remove from heat and stir in remaining ingredients until smooth. Cool dough to room temperature.
- Preheat oven to 350°F. Place wooden spoons parallel to each other 2 inches apart on a metal rack.
- Roll a level teaspoon of dough into a ball, then into a log. Arrange 3 logs about 3 inches apart on a parchment-lined baking sheet, then pinch and stretch each to form an 8- to 9-inch-long strip (about 1/8 inch wide).
- Bake in middle of oven until flat and golden, 7 to 9 minutes. While first sheet is baking, form remaining strips on more sheets of parchment. Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds. Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape. (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.) Bake and drape remaining cookies in same manner.
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