Requeson Revuelto A La Mexicana Recipes

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

Steps:

• Char the Poblano chilies over a gas flame until blackened on all sides.
• Place them in a plastic bag and let stand for 10 minutes to steam.
• Peel and core the Chilies.
• Remove seeds, rinse and pat dry.
• Cut Poblanos into thin strips, set aside.
• Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat.
• Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat.
• Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine.
• Heat oil in a large dutch oven and brown pork roll on all sides; set aside.
• Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes.
• Add bay leaves, salt and pepper to taste.
• Place pork on top of the vegetables and cover with water.
• Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes).
• Add the tomato puree to the cooking liquid and continue cooking for 15 minutes.
• Slice pork and arrange on a platter.
• Pour the sauce with the vegetables over the meat.
• Serve with white rice.

Steps:

• Make the salsa without the lime juice.
• Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
• Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
• Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.

Steps:

• Poach the chicken breast in water or chicken stock for 10 minutes.
• Cool and cut into cubes.
• Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
• Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
• Add the chicken cubes and season to taste with salt and pepper.
• Beat the eggs with salt and pepper to taste.
• Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
• Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
• Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
• Roll out of the pan onto a warm serving platter.

Steps:

• Heat the oil in a frying pan, add the onion and fry gently without browning for about 2 minutes.
• Add the ricotta and salt and keep stirring turning over for bout 3 minutes.
• Add the tomato sauce and continue cooking over medium heat, stirring almost constantly, until most dry and when turned with a spoon the mixture comes way cleanly for the surface of the pan 4-5 minutes.
• Serve immediately with corn tortillas.