A Sinaloa Mexican Fiesta

Sam Choy
By Sam Choy
Wednesday - April 28, 2010
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Sinaloa’s Veronica Macias visits the show this week to treat us to the following Mexican favorites.

This show aired originally in April 2006.


* 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.


* 12 Sinaloa Corn Tortillas
* 12 ounces shredded cooked chicken
* frying oil
* salt

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.


* 2 avocados
* 1-2 jalapenos, chopped
* handful cilantro, chopped
* water or milk
* salt

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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