A Sinaloa Mexican Fiesta
Wednesday - April 28, 2010
Sinaloa’s Veronica Macias visits the show this week to treat us to the following Mexican favorites.
This show aired originally in April 2006.
SALSA DE CHILE POBLANO
* 8 chili anchos (poblano chili), washed, roasted, seeded and deveined
* 1 medium onion, chopped
* 4 garlic cloves
* 1/2 cup olive oil
* 1/2 cup red vinegar
* 3/4 cup queso fresco or feta cheese, crumbled
* 1 teaspoon crushed oregano leaves
* salt, to taste
Combine all ingredients in a bowl and marinate for two hours. Serve on a Sinaloa home-fried tortilla as a tostada.
TAQUITOS CON GUACAMOLE
* 12 Sinaloa Corn Tortillas
* 12 ounces shredded cooked chicken
* frying oil
Heat the Sinaloa corn tortilla on a nongreased pan. Place tortilla face down flat, add small amount of chicken and roll tortilla tight. You may want to use a toothpick to hold it together. Roll the rest of tortillas with the chicken, set aside until you have them all rolled. Meanwhile, you have a frying pan with frying oil warming. Carefully place one taquito at a time into hot pan and fry evenly until brown.
Remove, allow to drain; garnish with creamy guacamole and enjoy.
CREAMY FRESH GUACAMOLE
* 2 avocados
* 1-2 jalapenos, chopped
* handful cilantro, chopped
* water or milk
Peel and roughly chop avocado. Place small amount of avocado and each ingredient into blender along with small amount of water or milk at the bottom of the blender; blend until smooth. Continue adding the ingredients along with more liquid if needed until all ingredients are well-incorporated smoothly.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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