Pollo teriyaki

 

Ingredientes:

1 cdita de aceite

½ kilo de pechuga de pollo en cubos

Sal y pimienta

¼ taza de salsa de soya (yo uso reducida en sodio)

¼ taza de azucar morena

2 ajos picados

2 cdas de vinagre de arroz

1 cda de maizena

Para acompañar:

Arroz al vapor o a la mantequilla (o al estilo de tu preferencia)

Verduras al vapor

Para decorar:

Semillas de ajonjolí 

Procedimiento:

Salpimentar el pollo y sofreir en el aceite, mientras, hacer la salsa mezclando el resto de los ingredientes, asegurate de integrar bien la azucar y que no haya grumos de maizena.

Agregar salsa a el pollo y mwzclar constantemente a fuego medio-bajo hasta que la salsa esté espesa y brillosa, servir sobre una cama de arroz, adornado con semillas de ajonjolí y con vegetales por un lado.

Tacos de birria de cerdo con salsa verde de aguacate

Ingredientes:

 3 libras de carne de cerdo en trozos grandes

3 chiles pasilla

4 chiles guajillo

2 dientes de ajo

½ cebolla 

5 jitomates

½ cdita de comino

1 cdita de oregano 

4 clavos

1 cdita de pimienta

2 hojas de laurel 

3 cdas de vinagre blanco

½ botella de cerveza

1 cdita de sal

agua 

1 cda de caldo de pollo concentrado

Salsa verde

Tortillas 

Procedimiento:

En una olla poner la cebolla y jitomates en cuartos, los chiles sin semillas, el ajo, 2 tazas de agua y llevar a cocer por aproximadamente 15 minutos. Licuar.

Mientras tanto, para el marinadi, mezclar los clavos molidos, el comino, la pimienta, oregano y la sal, agregal el vinagre. Agregar marinado a la carne y dejar reposar en el refri minimo 1 hora.

Poner la carne en una olla grande, agregar la salsa, poner mas agua en la licuadora para "limpiarla", y mas agua si es necesario, para que la carne quede bien cubierta, porque tiene que quedar caldocita. agregar las hojas de laurel, la cerveza y el caldo de pollo, un poco mas de sal y llevar a cocer por 1.5 horas. Estará lista cuando la carne este suave.

Salsa verde con aguacate

Ingredientes:

7 tomatillos

¼ de cebolla picada

½ chila serrano

1 pedacito chile habanero

1 aguacate en cubos

Cilantro picado

Sal

Se pone a cocer el tomatillo, el chile, y cocer en agua. Licuar los tomatillos y el chile, mezclar con la cebolla y el cilantro picados y el aguacate, sazonar con sal.

Para armar los tacos:

Pasar las tortillas en el mismo caldo de la birria y freir ligeramente, ponerle la birria deshebrada servir con la salsa verde de aguacate, jugo de limon y crema opcional.

Chicken chipotle bowl

Ingridients:

• 1 recipe chipotle chicken
• ▢2 cups cilantro lime rice
• ▢1 recipe easy corn salsa
• ▢15 ounce can black beans, lightly drained
• ▢4 cups shredded romaine lettuce
• ▢1 cup shredded Monterey Jack cheese
• ▢1 recipe chipotle guacamole
• ▢½ cup sour cream, garnish
• ▢1 lime, cut into wedges, for serving

Fresh tomato salsa

2 to 3 tomatoes about 1 to 1½pounds diced

¼ cup chopped red onion

¼cup chopped cilantro

3 jalapeños chopped

1 tablespoon  lemon juice

1 tablespoon lime juice

Salt to taste

PREPARE THE INGREDIENTS

Prepare the individual recipes listed above according to the directions. See below for the Fresh Tomato Salsa instructions.

Warm the black beans in a small saucepan over LOW heat.

FOR THE FRESH TOMATO SALSA

Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.

ASSEMBLE THE BOWLS

Assemble the bowls by dividing the cilantro lime rice, lettuce, chicken and beans between 4 salad bowls. Garnish each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if desired.

CHIPOTLE CHICKEN:

INGREDIENTS

▢2 boneless skinless chicken breasts, 1 to 1 ¼ pounds total weight

▢3 tablespoons olive oil, divided

▢1 tablespoon distilled white vinegar, or the juice from 1 lime

▢1 teaspoon chili powder

▢1 teaspoon oregano

▢1 teaspoon smoked paprika

▢1 teaspoon kosher salt

▢½ teaspoon cumin

▢½ teaspoon garlic powder

▢½ teaspoon freshly ground black pepper

▢½ teaspoon cayenne pepper, or to taste

INSTRUCTIONS

Place the chicken on a cutting board and use a sharp knife to slice all the way through the center of each piece, horizontally, to create two thin cutlets. Alternately, cover them with a sheet of plastic wrap and pound lightly with the smooth side of a meat mallet to ½-inch thickness.

Whisk 2 tablespoons olive oil with the vinegar (or lime juice) and all the spices in a small bowl. Place the chicken in a plastic storage bag with the marinade, press out as much air as possible, seal the bag, and squish the chicken around to mix it well with the marinade. Refrigerate for at least 1 hour and up to 8 hours.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and cook for 4 minutes, undisturbed. Flip the chicken over and continue to cook for 3 to 4 minutes more, or until well browned on both sides and the internal temperatures reaches 165 degrees F. If chicken is thicker than ½-inch, you’ll probably need to reduce heat to MEDIUM and cover the skillet to cook through.

Transfer the chicken to a cutting board to rest for about 5 minutes. Then, slice into bite-size cubes.

CILANTRO LIME RICE

INGREDIENTS

▢2 tablespoons vegetable oil

▢1½ cup long grain white rice, like jasmine or basmati

▢½ teaspoon salt, optional

▢3 cups low sodium chicken or vegetable broth, can use water, if desired

▢1 fresh lime, juiced

▢¾ cup roughly chopped cilantro, or to taste

INSTRUCTIONS

Heat the vegetable oil in a 12-inch skillet over MEDIUM heat. Add the rice and season with the salt, if using. Cook, stirring frequently, until lightly toasted, about 4 or 5 minutes. Add the broth and bring the mixture to a boil. Reduce heat to LOW, cover, and simmer for 20 minutes or until all the liquid has been absorbed.

Remove the pan from the heat and stir and fluff the rice with a spoon. Stir in the lime juice and cilantro and serve.

CORN SALSA

INGREDIENTS

▢16 ounces frozen yellow sweet corn, thawed

▢⅓ cup diced red onion

▢1 medium to large jalapeno, seeded and diced

▢1 lime, juiced

▢¼ teaspoon salt, or to taste

▢½ cup loosely packed cilantro leaves, chopped (pull leaves from stems and measure prior to chopping)

Combine all the ingredients in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.

GUACAMOLE

INGREDIENTS

▢3 large ripe avocados, preferably Hass avocados

▢½ lemon, juiced, about 1 tablespoon juice

▢½ lime, juiced, about 1 tablespoon juice

▢¼ cup finely diced red onion

▢2 tablespoons chopped cilantro leaves

▢1 tablespoon finely diced jalapeno, about ½ a seeded jalapeno

▢⅛ teaspoon salt, or to taste

Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork. Add the onion, cilantro, jalapeno, and salt and stir gently to combine.

Brookies

 Ingredients:

FOR THE BROWNIE BATTER

• ▢1/2 cup unsalted butter melted(113g)
• ▢¾ cup semisweet chocolate chips or roughly chopped chocolate
• ▢1/2 cup granulated sugar (100g)
• ▢1/2 cup packed light brown sugar (100g)
• ▢⅓ cup cocoa powder (35g)
• ▢1 teaspoon vanilla extract (5ml)
• ▢½ teaspoon salt
• ▢2 large eggs
• ▢1/2 cup all-purpose flour (65g)

FOR THE COOKIE DOUGH

• ▢1/2 cup unsalted butter room temperature (113g)
• ▢1/2 cup granulated sugar (100g)
• ▢1/4 cup packed light brown sugar (50g)
• ▢1 teaspoon vanilla extract
• ▢1 large egg
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon baking powder
• ▢1/4 teaspoon baking soda
• ▢1 1/3 cups all-purpose flour (160g)
• ▢1 cup semi-sweet chocolate chips
• 
  
• Instructions :
• • Line a 9x13 baking dish with parchment or foil and heat oven to 350F.
  • For the brownies melt butter then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well.)
  • Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.
  • Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.
  • For the cookie dough
  • Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.
  • Mix in the vanilla and egg and scrape the bowl down once more.
  • Add salt baking soda and powder then mix until combined.
  • Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
  • Cover with foil and bake at 350F for 20 min then bake another 20 min uncovered. Allow to cool before removing from pan and cutting.