Ensalada Criolla Recipes

Steps:

• Combine all ingredients in a large bowl, taking care not to crush the avocado.
• Let rest at least 10 minutes to marinate the flavors before serving.

Steps:

• For the filling: Preheat the oven to 400 degrees F.
• Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside.
• For the chile sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer.
• Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained chile sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes.
• Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the chile sauce and stir to combine. Set aside.
• To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of chile sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the chile sauce, flipping to cover both sides. Repeat with the remaining fried tortillas.
• Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema.
• Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency.
• Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined.

Steps:

• Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
• Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
• Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
• Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings

Steps:

• In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.