Contributed by: Chris WebAdmin. of RecipesNow.com
A comprehensive array of dishes from a style of cooking which favors broiling and beef and flour tortillas, and a perhaps unexpected variety of seafood entrees and simple but elegant home-style dishes. For all their variety and distinction, these recipes are amazingly easy to prepare, using ingredients that are readily available. There are wonderful recipes for drinks, sauces, appetizers, soups, salads & vegetables, tortillas & bread, rice & beans, meats, poultry, seafood, light meals & snacks, sandwiches, desserts & sweets.El Norte is perfect for anyone who enjoys the preparation and consumption of Mexican food!
From El Norte, The Cuisine of Northern Mexico by James W. Peyton.
- 6 TB olive oil
- 1 lb chicken breast - boneless and skinless
- 1/4 c dry white wine
- 1 onion - chopped, about 1
- 1/2 cups
- 2 cloves garlic - minced
- 3 poblano chiles - peeled, seeded, and thinly sliced or coarsely chopped
- 1 lb tomatoes - peeled, seeded, and finely chopped
- 1/2 ts salt - or to taste Cooking oil to fry tortillas
- 12 corn tortillas
- 3 eggs - beaten
- 3/4 lb asadero cheese or mozzarella cheese, grated Shredded lettuce and chopped tomato for garnish
Preheat the o6en to 425 degrees F. Heat a skillet over medium-high to high he!t, add 3 tablespoons of the olive oil, and saute the chicken until it is turning golden brown on both sides. Turn the heat to low, add the wine, cover and simmer until the chicken is cooked through, about 3 to 5 minutes or more, depending on the thickness of the chicken. Remove the pan from the heat and when the chicken is cool enough to handle, shred it, reserving the pan juices.
Heat a saucepan over medium heat, add the remaining 3 tablespoons olive oil, and saute the onions until they are just golden brown, being careful not to scorch them. Add the garlic and continue cooking for 1 minute. Add the chiles, reserved pan juices from the chicken, and the tomatoes. Cook until the chiles are soft and the sauce has begun to thicken, about 5 minutes or more depending on the water content of the tomatoes. Then, add the salt, remove the pan from the heat, and stir in the shredded chicken.
Pour 1/2 inch cooking oil into a skillet just large enough to accommodate the tortillas. Heat the oil until a drop of water sputters immediately One at a time, using kitchen tongs, dip the tortillas into the beaten egg, drain well, and fry to soften the tortillas and cook the egg, turning once. This should take just a be seconds on each side. The tortillas will be very soft so be careful not to tear them. Drain the fried tortillas on absorbent towels.
To assemble the tortas, place one cooked tortilla on each of 4 ovenproof serving plates. Top each tortilla with a little of the chicken /vegetable filling, then sprinkle on some cheese. Add the second and third tortilla and fillings in the same manner so that the third tortilla is topped with the remaining chicken/vegetable filling and cheese. Bake the tortas until the cheese is melted and turning golden on the top, about 8 minutes. Serve garnished with shredded lettuce and chopped tomato.
Serving Size: Makes 4 Servings