TACOS DE POLLO EN SALSA VERDE

 My daughter shared this recipe years ago but never got the chance to blog it. This is one of my family's favorite Latin dish. My BIL had rice with this, not surprised about that, we Filipinos love our rice ;) I like mine with fried corn tortilla chips, no not the store bought. I fry my own corn tortillas.

Tortilla is recommended but when i made this as shown below, i used fried pita bread which is as good as the tortilla.

 Ingredients:

Salsa:
8 oz Tomatillos, husked and rinsed
2 Serrano chiles, stemmed ( You can also use jalapeno)
1 1/2 T olive oil or canola oil
1 medium Spanish onion, coarsely chopped (any sweet onions will do)
2 cloves garlic, coarsely chopped
1 C Chicken stock or broth****
1/4 C cilantro, coarsely chopped
Salt to taste

2 C firmly packed spinach, shredded or 1 bag of spinach
2 C cooked chicken breast ****
1/2 - 3/4 C Queso Fresco, crumbled (I've tried feta and it was equally as good or omit the cheese)

Corn Tortillas - cut in bite sizes and fried.

***I boiled the chicken with water, carrots, onions, celery to get my chicken stock.

Roast tomatillos, chiles , garlic and onions under a broiler until blackened and soft on both sides.

Transfer, along with any rendered juices to a blender.

Puree to medium coarse consistency.

Heat saute pan, add oil and puree. Saute, stirring, until puree gets slightly darker and thicker.

Stir in stock and simmer about 10 minutes. Add cilantro and season with salt.

Just before serving, bring salsa to a boil , add spinach and allow to wilt.

Adjust seasoning as needed.

Add chicken to the salsa or served separately.

Serve with tortillas topped with queso fresco,

I used pita bread. Cut the bread into bite sizes and fry them.

Pita bread is as good as the tortillas.

Cut them into bite sizes and fry.. You could use flour tortilla but i prefer corn tortilla

Yum!!

Papas Rellenas Cuban Style

Well, isn't it obvious i can't get over the papas rellenas yet, i have to post another blog! This time i used Marina's recipe, who happen to be my dear friend and Food Editor of Taste of Homes. Her recipe is the Cuban version. Both papas recipes are similar w/ the addition of tomato sauce and sweet peppers for Marina's version. Oh and the shape, Peruvian is oval while the Cuban is round. Check my DC Challenge Papas Rellenas

Ingredients:

1 lb. lean ground beef or sirlion
1 small onion, minced
1 small green bell pepper, diced small
½ cup or more tomato sauce
½ cup thinly sliced green olives
½ cup dark raisins
Salt & pepper to taste
Paprika to taste
8 boiled Russet potatoes, mashed
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1-2 large eggs, beaten
1-2 cups seasoned bread crumbs


Fry ground beef, onions and bell pepper in pan.
Add tomato sauce and simmer until cooked.
Season meat with salt, pepper and paprika to taste.
Add olives and raisins if desired.
Stir well and let meat cool.
Seasoned plain mashed potatoes with salt, pepper, and garlic powder.
Place small amount of mashed potato into palm of hand (golf ball size).
Flatten potatoes into small round disc.
Add beef mixture intocenter of disc.
Enclose beef mixture with potatoes. (Make sure beef mixture is completely covered.) Gently dip stuffed potato ball into beaten eggs then into bread crumbs.
Fry until golden brown in a deep fryer or deep frying pan.
Potato balls may also be baked at 450 degrees until brown and crispy about 20 minutes.

TIP:

DO NOT ADD BUTTER OR MILK TO MASHED POTATOES.