POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Enchiladas Verde
From 'The Road to Mexico' by Rick Stein
If people see you eating this recipe, they will be green with envy! Feel free to use your own slasa verde recipe for these enchiladas, or use a premade salsa verde instead. Ingredients
- 1 small chicken (1.35-1.5kg)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 cloves garlic, smashed
- 1 bay leaf
- Sprig of thyme
- For the Salsa Verde
- 1.5kg tomatillos
- 6 green serrano or jalapeño chillies, stems removed, halved
- ½ onion, chopped
- 2 gloves garlic, chopped
- 4 tbsp corn oil
- 1 tsp salt
- To Serve
- 12 x 15cm corn tortillas
- 100ml soured cream
- 60g Lancashire or feta cheese, crumbled
- 4 spring onions, finely sliced
Recipe
- Put the chicken in a pot with the onion, carrots, garlic, bay leaf, and thyme and enough cold water to cover by about 5cm. Bring to the boil, then turn down the heat and pouch the chicken gently for 30-40 minutes until cooked.
- Remove the chicken and set it aside while you prepare the sauce.
- Continue to cook the stock with the vegetables for a further 15 minutes, then strain and boil rapidly until the liquid is reduced by half.
- Set it aside.
- Put the tomatillos in a separate pan with about 600ml of water and the chillies. Bring to the boil and simmer for about 20minutes until everything is tender and the tomatillos are pulpy.
- Add the onion and garlic, then about 250ml of the pouching liquid to loosen the consistency. Tip it all into a food processor and blend to a smooth sauce.
- Heat the oil in the pan, add the sauce and season to taste. Simmer the sauce for 5 minutes or so more if it’s too watery and you need to reduce it; add more stock if it’s too thick.
- Shred the chicken.
- Warm the tortillas, dip them into the sauce and arrange 3 on each plate. Fill the tortillas with the chicken, then fold them in half and douse them with more sauce. Top with soured, cheese, and spring onions.
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