Taco Stand Avocado Salsa
Pale green and lovely, with a nice tartness balanced by the creamy avocado, this salsa is delicious on anything and everything. Makes 1½ cups.Developed for Craftsy’s ” by San Diego author and chef Deborah Schneider.
Ingredients
3 large tomatillos, husked and washed
½ serrano chile
1 large garlic clove, peeled
2 tablespoons minced white onion
1½ teaspoons salt
½ bunch fresh cilantro
1 ripe Hass avocado, pitted, peeled, and cubed
Directions
In a blender, purée the tomatillos, then add the chile, garlic, onion, salt and cilantro. When the mixture is perfectly smooth, add the avocado and run the machine, scraping down the sides of the container, until the sauce is puréed.
Stove-Top Simmered Shredded Chicken
This Deborah Schneider recipe, adapted from her book, ” Baja! Cooking on the Edge,” will yield plenty of shredded chicken to use in tacos, guisados and enchiladas, and, as a bonus, a delicious, rich chicken broth. Use a little of this broth to moisten the shredded chicken, or use it when reheating the chicken if you have any leftovers. Makes 16-18 two-ounce servings.
Ingredients
5 cups water
2 garlic cloves, peeled
¼ white onion, in one piece, peeled
1 roma tomato, halved
½ teaspoon dried Mexican oregano
2 pounds boneless, skinless chicken thighs (about 10)
½ lime
1 small dried hot chile such as chile de árbol
Salt, to taste
Directions
In a heavy 4-quart saucepan, combine all the ingredients. Bring to a simmer over medium heat, then turn heat to low. Cook for 1 hour, or until the chicken shreds easily when poked. Let the chicken cool for 30 minutes in the cooking liquid. Remove the meat and shred. Use immediately or chill. Strain and reserve the chicken broth.
Poblano Chile Rajas Con Crema
Poblanos, with their delicious, smoky-rich flavor and firm texture, are the most popular of all fresh Mexican chiles. They are wide chiles, with dark green, shiny skin. Note that poblano chiles may be spicy, so if you don’t like heat, substitute mild, light-green Anaheim chiles. Makes 10-12 servings. Developed for Craftsy by Deborah Schneider .
Ingredients
4 large green poblano chiles or 6 Anaheim chiles, or a combination
2 tablespoons vegetable oil
¼ white onion, sliced
1 garlic clove, minced
Pinch of salt
Pinch of freshly ground black pepper
Optional: 4 epazote leaves, shredded (about 1 tablespoon)
cup Mexican crema
Optional: ¼ cup queso fresco or 1 tablespoon cotija cheese
Directions
Char the chiles on all sides by placing them directly in a flame or under a very hot broiler. Wrap in a paper towel and allow to cool completely, then remove the stems and seeds. Rub off the charred skin with the towel; do not wash the chiles, or you’ll lose all that great smoky flavor. Tear the chiles by hand or cut into long strips about ½ inch wide.
Heat the oil in an 8-inch sauté pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 2 minutes, until the vegetables are well cooked and even a little browned. Add the chile strips and season with the salt and pepper. Add the optional epazote and cook for a moment, then add the crema. Simmer until thickened and very rich.
Serve sprinkled with the optional cheese.
