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CHICKEN "ROJO " EMPANADAS ChefJohn SoCal. Pico Rojo is a family owned restaurant that was created with the concept of introducing Latin American Rotisserie Chicken, and quality healthy foods cooked in an ecological, natural, and flavorful way. Fill and roll the tortillas with chicken and place into baking dish with sauce.
CHICKEN "ROJO " EMPANADAS is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. CHICKEN "ROJO " EMPANADAS is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook chicken "rojo " empanadas using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make CHICKEN "ROJO " EMPANADAS:
- Get 1 COYO empanadas discos
- Make ready 1 1/2 lb chicken breasts, cooked and pulled
- Prepare 2 medium potatoes, cooked, peeled & diced
- Get 3 oz Jack cheese, cut in small strips
- Take 1/2 cup all-purpose flour
- Get 2 eggs (whitewash)
- Prepare 1 salt
- Take 6 each new Mexico dried Chile pods
- Take 1 large tomitallo
- Get 1/4 medium onion
- Prepare 2 clove garlic
Next week's #TakeOut is 😛 🤤 Specials below, We are Rollin' with my Homies in just a few hour. This lil 🐷 went to the market and was slow cook. Today's corn empanadas are filled with "Tinga Poblana", but you can also use fresh Mexican cheese, shredded cooked chicken, shrimp or cooked ground meat. Fillings vary from region to region, so here you can be creative and set your imagination free.
Steps to make CHICKEN "ROJO " EMPANADAS:
- Thaw the empanada discos In a saucepan add the Chile pods,garlic, onion, & tomitallo with water to cover and boil until pods are cooked (about 20 mins ) remove seeds from pods. Place everything in a blender with 1/2 cup of warer and puree. Add desired salt.
- Add enough of the sauce you just made to the pulled chicken meat to make it moist. Taste and adjust the seasonings to taste.
- Separate the discos and roll them out just a little bit then add a spoon full of the chicken, a little of the diced potato and a pinch of the cheese. Fold it in 1/2 whitewash the edges and seal with a fork place on a greased baking sheet.
- When all are filled brush them all well with the whitewash and vake at 375 for 30 -35 minutes.
I saved some of the "Tinga Poblana" from last week to cook these empanadas because the flavor of corn dough complements them very well. My Quick and Easy Chicken Pozole Rojo Soup is full of traditional flavors with a few shortcuts to save on cooking time. Full of tender chicken, hominy and a red chile broth and topped with crunchy cabbage, radishes and a squeeze of lime, this is a traditional Mexican recipe you'll want be adding into your weeknight dinner rotation. Luego espera a que se enfrie y empieza a rellenar las empanadas. For example, it does not indicate "red mole with chicken" (mole rojo con pollo).
Above is cook dinner chicken "rojo " empanadas, very simple to make. Do the cooking levels appropriately, relax and use your coronary heart then your cooking will likely be delicious. There are numerous recipes that you can strive from this web site, please discover what you want. If you like this recipe please share it with your mates. Blissful cooking.
