| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Epcot cente, Food and wi, 1996 |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Corn maseca |
| 15 |
oz |
Water |
| 2 1/2 |
lb |
Chicken breast |
| 3 |
oz |
Lime juice |
| 1 1/2 |
oz |
Garlic |
| 1/2 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
oz |
Vegetable oil |
| 3/4 |
oz |
Jalapeno pepper, chopped |
| 1/2 |
oz |
Cilantro |
| 1 |
ts |
Red chiles, crushed |
| 1 7/8 |
oz |
Liquid smoke, optional |
| 8 |
oz |
Green tomatillos |
| 1 |
oz |
Onions |
| 1 |
oz |
Cilantro |
| 2 |
|
Whole serrano peppers |
|
|
Salt, to taste |
INSTRUCTIONS
Mix corn maseca with water to make the tortilla dough. Form a ball using
one ounce of the dough. Place it into the tortilla press to form one
tortilla and transfer on to a hot grill until it is well cooked on both
sides. The tortilla will be soft and puffed when done. Marinate the chicken
breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper and 1/2
ounce cilantro. After marinated and cooked on both sides on the grill, cut
into thin strips. Use Mexican stone bowl mortar to mash up the ingredients.
Roast the tomatillos and serrano peppers on the grill. Mash with onions and
1 ounce cilantro, keeping it chunky. Add salt to taste. Fill tortillas with
the chicken and green sauce and roll.
Posted to MC-Recipe Digest V1 #323
Recipe by: Mexico
From: gtg@phoenixat.com (Glen T Greenman)
Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)
A Message from our Provider:
“We simply prepare ourselves. God fills us.”