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

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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

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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.