Tag Archives: Masa Harina

Lemon Garlic Chicken with Cilantro~Prepared Two Ways

As many times as we all prepare chicken recipes, one still manages to find a new way to enjoy it. Mixing and matching ingredients was the way I learned to cook. My family had there tried and true recipes that you did not veer from and they were delicious. But when you cook  95% of your meals at home, you have to get a little creative sometimes. I mean, I did not develop any new flavor combinations here, I just paired it in  a slight different way.  Once I learned a few basic sauce recipes, I documented them as I prepared them, always with my twist, then I could refer to them as a basic preparation for next time. The first recipe is prepared with grilled chicken and the second one is prepared with a lightly masa harina breading on the stove top. If it was up to me, I would grill everday, lol! But  you know that Mother Nature may have the last word when it comes to that. So, as Guy(food network), that guy would say, “Winner, winner, chicken dinner”!!

 

Grilled Lemon Garlic Chicken with Cilantro

Grilled Garlic Lemon Chicken

Ingredients

Recipe for Lemon Garlic Sauce with Cilantro (see recipe below)
3 large boneless chicken breast, filet and slice in half
Kosher salt
Fresh cracked pepper
Granulated garlic
Cumin
Chipotle powder or cayenne
Juice of 1 lemon
Olive oil or grapeseed oil

Tips~If chicken breast are thicker on one side after you slice them, pound them out lightly, so that they are even in thickness.

Grilled Garlic Lemon Chicken

The chicken breast look dark in the spots where the chipotle powder was more concentrated.

 

Directions 

Season on both sides, to taste,  with spices listed. Squeeze on lemon juice and drizzle with oil. Grill on preheated  grill at med/high heat for about 5 minutes per side. Make sure you keep lid closed during cooking time. Remove from heat and cover with lemon garlic sauce. Tent loosely and let rest for 5 minutes. Yields 4 to 6 servings. I served this chicken over rice and also sliced some of it thin for tacos.

Grilled Lemon Garlic Chicken with Cilantro

 

 

Stove Top Lemon Garlic Chicken 

Lemon Garlic Chicken

For Stove To Lemon Garlic Chicken
3 boneless chicken breast, pounded out slightly
lemon pepper seasoning
chile de arbol or chipotle powder
salt to taste
1/2 cup masa harina or all purpose flour
2 tablespoons flour, optional
grapeseed or olive oil for frying

 

For Lemon Garlic Sauce with Cilantro

Lemon Garlic Sauce with Cilantro
Olive oil
8 cloves garlic, sliced
1/3 cup shallots or sweet onions, finely diced
salt
pepper
1/2 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon dried thyme
1 tablespon flour
1 1/2 tablespoons unsalted butter
1/2 cup white wine
1/2 cup chicken broth
6 thin lemon slices, optional
Juice from one lemon
6 jalapeño stuffed queen olives, finely chopped or 2 tablespoons capers

*1/4 cup packed cilantro, chopped or parsely if cilantro is not your thing.

Lemon Garlic Chicken with Cilantro

I prepared 6 pieces, but this was the next day, lol!

Directions

1. Season the chicken on both sides, to taste, with lemon pepper, chile de arbol(or chipotle) and salt. Dredge through the masa harina until coated evenly and set aside while you prepare your sauce.

2. For sauce: Heat olive oil to medium/low heat. Add the garlic and saute for 7 to 10 minutes. If it browns too quick, then turn down the heat.  The garlic will become a little sweet and mild in flavor. Add the shallots, salt, pepper, red pepper flakes, oregano and basil and cook for 2 more minutes.

3. Turn heat up the heat slightly. Stir in the flour and cook for less than a minute. Add all of the remaining ingredients. Bring up to a boill, reduce to a simmer and continue cooking for 6 to 8 minutes or until the sauce thickens slightly. Taste for salt and pepper. Keep on lowest temperature to keep warm.

4. Preheat 1/2 cup oil in skillet at medium heat for 5 minutes. Fry the chicken for 4 to 5 minutes per side or until golden and crispy. Transfer to a metal rack to drain or a plate lined with paper towels. Serve with lemon garlic sauce over the top over pasta or rice. Yields 4 to 6 servings.

Lemon Garlic Chicken

 I served the chicken over some whole grain pasta with red sauce and grated parmesan. I also prepared some chicken parmesan style sub sandwiches with a few pieces. 

Lemon Garlic Chicken with Cilantro

Sopes de Chorizo con Papa (Potato and Mexican Chorizo Sopes)

Sopes are just one of the many delicious recipes that can be prepared using masa harina, an instant corn dough.  I keep several bags of masa harina in my pantry as one of my staple ingredients. Besides sopes, masa harina is key to preparing corn tortillas, tamales and gorditas when the craving strikes. I store the masa harina in the refrigerator to ensure a stable shelf life until I am ready to use it. It’s gluten free and a great and delicious alternative to all purpose flour as a coating or thickener.   There are a few different brands of masa harina available, but the most poular is the Maseca brand. Prepare a batch of sope shells ahead of time. This way you will be ready for a quick lunch, dinner or snack by adding your favorite meat or vegetarian toppings .  

Sopes de Chorizo con Papa

Sopes de Chorizo con Papa

Ingredients

For Sopes
1 cup warm water
1/2 teaspoon salt
1 1/3 cups masa harina corn flour
4 tablespoons olive oil

For Filling
Olive oil
1 medium russet potato, washed
7 ounces beef or pork Mexican chorizo
1/3 cup onion, diced
1 serrano pepper, minced
1 roma tomato, diced
salt and pepper to taste

You will also need
1 cup refried beans, pinto or black beans
1 cup  your favorite homemade salsa 
1/3 cup finely diced white onion
1/4 cup finely chopped cilantro
1/3 cup queso cotija or fresco, crumbled
lime wedges

Sopes

I don't have  a paper towel here, but you should use one to keep from burning your fingers. it's much easier to shape the sope while it's still hot.
I don’t have a paper towel here, but you should use one to keep from burning your fingers. it’s much easier to shape the sope while it’s still hot.

Directions

1. In a bowl, add the warm water and salt. Stir to dissolve salt. Gradually add in the masa harina until dough forms. If it feels too sticky, add 1 more tablespoon of masa harina. Divide into 6 equal pieces, roll into a ball. Transfer to a plate, cover and set aside.

2. In a small skillet, add the mexican chorizo and heat to medium. Cook for 6 to 8 minutes, using a wooden spoon to crumble into pieces. When done, transfer to a plate lined with paper towels to remove excess grease. Set aside.

3 .Preheat a large skillet or comal to medium heat for 5 minutes. Line a tortilla press with plastic. Add a masa ball in between plastic in press. Press gently to form a thick looking tortilla. Transfer to the hot comal/skillet. Cook for about 1 minutes per side. Turn a third time and sope should slightly puff up. As soon as it does, transfer it to a plate. Using a paper towel so you don’t burn your fingers, pinch the edges up to form the sope, then pinch the sope in the center as well, set aside. Repeat with the remaining sopes until done.

4. Preheat 2 tablespoons of olive oil to medium heat for a few minutes. While the oil heats, slice the washed potatoes into 1/2 inch cubed pieces. Transfer to large skillet. Season lightly with salt and pepper, cover and cook for 15 to 18 minutes, stirring now and then. When potatoes are fork tender, add the onions and serrano and cook for 3 minutes. Add the tomato and chorizo from plate . Stir well to combine, cover and remove from heat.

5. If you wanted to you could serve your sopes as is, but it is more traditional to fry them in some shallow oil just until they get crisp and golden. All you really need is about 4 more tablespoons of oil if you did not want to deep fry them. To serve, add beans to the bottom of each sope, then potato/chorizo mixture. Garnish with salsa, onions, cilantro, crumbled cheese and fresh lime. Yields 6 sopes.

Sopes de Chorizo con Papa

Tips~ I prepare a double batch and keep the sope shells in an airtight container in the refrigerator. When I want a quick meal, I crisp and warm the sope shell in a little olive oil and top it with my favorite ingredients. 

Sopes de Chorizo con Papa

Enchiladas Potosinas~ Red Chile Tortilla Cheese Enchiladas

Some of you may be looking at these pictures and think that these don’t look like any enchiladas I have eaten.  This style of enchilada was made popular in San Luis, Potosi, Mexico. It’s a homemade corn tortilla infused with a red chile sauce, filled with a cheese/salsa mix and cooked on a comal then finished in a shallow fry for extra crispiness.   In some regions of Mexico, these would be considered quesadillas. When served, you would carefully open them and add more fillings, such as carne asada, shrimp or guisados of chicken or pork. But whatever you do, don’t tell anyone from San Luis Potosi that this is a quesadilla. The people of the different regions of Mexico are very proud of the dishes made popular in there specific region. I prepare a batch of these and keep them in the refrigerator all week. This way, I could prepare enchiladas, quesadillas or tacos for a quick lunch or dinner. And as important are the fresh garnishes for these Enchiladas Potosinas. A few must haves would be lettuce, Mexican crema and avocado. 

Enchiladas Potosinas

 

Enchiladas Potosinas

Enchiladas Potosinas

Chile Sauce
6 Chile New Mexico , Guajillo or California, stem and seeds removed
Water to cover for cooking
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 cup water for blending

Enchiladas Potosinas

Tips~ If you would like your chile sauce a little more spicy, you couls add in a few chile de arbol with the other dried peppers.

Enchiladas Potosinas

For Tortillas
1 1/3 cups Maseca brand, masa harina
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cups warm water
1/3 cup chile puree, more or less
1 tablespoon olive oil

Enchiladas Potosinas

For Filling
1 full cup of queso fresco or cotija cheese, crumbled fine
1/3 to 1/2 cup of your favorite salsa

Enchiladas Potosinas

You Will Also Need
Oil for cooking the enchiladas
3 cups shredded lettuce
Onion, thinly sliced, optional
1/2 cup Mexican crema
1 large avocado, sliced
1 cup your favorite salsa

Enchiladas Potosinas

Directions

1. Add the dried chiles to a sauce pan. Cover with water and bring to a boil. Reduce heat to low and cook for 10 minutes. Drain all the liquid and transfer to the blender. Add 1/2 cup of water, and spices listed. Blend on high until smooth, strain sauce through a wire mesh strainer, set aside.

2. In a bowl, combine the masa harina, salt and baking soda. In another bowl, combine the chile sauce, warm water and olive oil. Add the dry to the wet until the dough forms. Cover with plastic wrap and set aside for 30 minutes.

3. Preheat a skillet medium heat for 5 minutes. While the skillet is heating, roll 12 equal masa balls. Transfer the dough balls to a large plate and keep covered with plastic. Line your tortilla press w/ a quart size freezer back,cut to size of tortilla press(leaving fold uncut).

4. Press the masa ball to about 4 to 4 1/2 inches. While still in plastic, add about 1 1/2 tablespoons cheese/salsa mixture. Using the plastic, fold over to form a taco shape. Press around filling to to push out some of the air. Gently press edges together.

5. Brush skillet with oil . Remove enchilada from plastic and place on preheated skillet. Brush top sides with oil. Cover the skillet. This will help create a little steam and cook the masa through. Cook for about 2 to 3 minutes per side. Transfer to a plate, do not stack them. Now I like to serve them like this. Some people like to fry them in a little more oil for extra crispiness. Garnish with lettuce, mexican crema, onions, avocado and salsa. Yields 4 to 6 servings.

Enchiladas Potosinas

Enchiladas Potosinas

Enchiladas Potosinas