Oaxacan Chillied Chickenpollo Enchilado Oaxaqueno Recipes

POLLO ENCHILADO

Steps:

• Place the tomatoes, chilies, and onion in a sauce pan with 3 cups of water and bring to a boil.
• In a large soup pot heat your oil on medium high heat and saute the chicken and minced garlic until no longer pink.
• Add the cloves, peppercorns, cumin seed, oregano, avocado leaves, and hoja santa or mint into a blender with 1/4 cup water and blend on high for 3 minutes.
• Once the chicken is sauteed well and no pink appears pour the blended spice mix into the chicken and stir to coat well.
• In the same blender add the tomatoes, chilies, 1 cup of the liquid, and onion in the blender and blend for 2 minutes.
• Pour the chilie in with the chicken, add salt to taste, and stir to combine. Cover the chicken and cook for 20 minutes on medium low heat stirring occasionally to prevent the chicken from sticking to the bottom of the pan.
• Serve with rice, beans, and tortillas and enjoy!

OAXACAN CHILLIED CHICKEN/POLLO ENCHILADO OAXAQUENO

Steps:

• First add the 2 quarts water to a pot with half the onion, bay leaf, 1 tsp salt, 1/2 tsp garlic powder and the chicken pieces cover and cook for 45 minutes or until meat is tender but not falling of the bone. Set aside. I usually do this in the early afternoon right after lunch. Set aside
• About an hour before dinner time I add 1/2 the oil called for to a large skillet and heat it up some. I add the dried guajillo peppers and fry over a medium flame taking extreme care not to burn them. This is a tricky step as the chiles can burn very fast you must watch them closely and keep turning them over a very low flame or have your electric burner on medium low. Chiles should be turned until they become pliable not soft just pliable about 3 to 5 miniutes. Remove to a dish and add the one large fresh jalapeno or hot green pepper fry on all sides about 3 minutes remove and place with the dried guajillos.
• Next add the fried Guajillos, fried green pepper, half remaining onion, remaining garlic clove, vinegar, quartered tomatoes, salt, pepper, garlic powder, and one cup broth. Blend in blender on high until all is liquified.
• Next strain the blended chile mixture and discard any residue. Heat the remaining oil in a large pot until shimmering add the chile mixture to the the oil and fry. Be careful it will sputter. lower the flame and stir the simmering chile taste if it needs more salt. Add cumin powder, oregano, dried avocado leaves optional, Add chicken pieces and another two large spoonfuls of chicken broth or about a 1/4 to a 1/2 of a cup. Simmer on low for about 15 minutes.
• Serve alongside your favorite Mexican rice side dish. Sprinkle some toasted sesame seeds on top of your chicken.
• Toasted sesame seeds: Heat a small fry pan add the sesame seeds and over a low flame toast until seeds become golden about 3 to 4 minutes sprinkle on chicken after serving. Buen appetite. PS please do not use any other fresh avocado or dried avacado leaves if you have a tree. The avocado leaves I am talking about are one kind of avocado found and grown in Mexico and that is edible. They can be bought dried and as I mentioned before sold under the brand name "El Guapo"or you can order and buy on line I believe Amazon carries them. DON'T USE ANY OTHER KIND OF AVACADO LEAVES.