Salpicon Recipes after Reviews

PolloYucateca

For the marinade: in a spice grinder pulverize the achiote seeds,
peppercorns, oregano, cloves, cinnamon and coriander seeds. In a medium size bowl mix all the spices, salt garlic and vinegar, cover and refrigerate overnight. For the onions: In a hot skillet sauté the sliced onions very briefly, add the vinegar, water, oregano, and salt. Remove from heat and let them cool at room temperature. For the Salpicon: In a medium size bowl mix the habanero chiles, onion, orange and lime juice and salt, cover and set aside. In a large bowl mix the achiote paste, and 2 cups of orange juice, mix, dip each ½ chicken, then wrap, in a banana leaf and then in aluminum foil. Bake at 350 degrees for 1 hour or until the meat is falling off the bone. Place on a dinner plate and top with the marinated onions and the salpicón. Serve additional salpicón on the side for those who like it hotter!

Sopes Surtidos

Mix corn dough, add salt and work the dough with your hands, add water if necessary until you get a very smooth consistency (like a cookie dough); form into small cakes about 2 1/2 inches in diameter and 1/2 inch thick, place on a flat grill or in a hot skillet, and cook until they feel firm and then flip and cook until the other side gets firm; remove from heat and let them sit for about 5 minutes at room temperature. With your fingertips pinch the rim of the cake until you form a small wall. Set aside and check Chicago Restaurant Reviews. On a greased flat grill heat the cakes and add very hot canola oil on top,and top with the different fillings: salsa de mocajete and añejo cheese;roasted tomatillo, chopped onion and avocado, black beans and chorizo.

Mole De Olla

In a large stockpot bring the water to boil, add the beef, onion, garlic, salt and thyme, cook for about 1 ½ to 2 hrs. or until the meat is tender, take the meat out the broth and remove the onion, garlic and thyme. Put the meat and broth again in the stockpot and bring to a boil. In the meantime roast the pasilla chiles in a very hot skillet, quickly at Top Mexican Restaurants Chicago; (less than 20 seconds; they roast very fast!). In a blender purée the chiles and garlic, using some of the meat broth; strain. Add the chile purée to the meat. Disolve the corn masa in the water and add to the broth to thicken it. Bring it to a boil and let it simmer for 10 minutes. Add salt to taste.