Ingredients:

• 1 Large onion, coarsely chopped
• 2 Garlic cloves, finely diced
• 2 Lbs. Boneless chicken breasts or chuck roast
• 3 Tablespoons vegetable oil
• 4 Large onions, sliced into rings
• 3-4 Chipotle chiles (canned in adobo sauce), or to taste
• 2 Tomatoes, coarsely chopped
• 2 garlic cloves
• 1 T. Chicken bouillon powder
• 1 Teaspoon salt
• Tostadas or large flour or corn tortillas
• Sour cream
• Iceberg lettuce, shredded
• Parmesan cheese
• Avocado salsa (optional)

Directions:

Bring salted water to a boil in a large pot. Add half of the large coarsely chopped onion and the two finely diced garlic cloves. If using chuck roast, add the meat and reduce heat to low. Simmer for several hours until tender. Remove the meat, allow it to cool, then shred. If using chicken, add the meat to the boiling water and reduce heat to low. Simmer until just cooked through. Remove the chicken, allow it to cool, then shred.

In a heavy-bottomed pot set over medium heat, add oil and saute the sliced onions until softened but not brown.

In a blender, combine the chipotle chiles to taste, the adobo sauce from the can, the tomatoes, the remaining half of the chopped onion, the two garlic cloves, chicken bouillon powder, and salt. Puree until smooth.

Add the puree to the sauteed onions in the pot and simmer 5 minutes.

Add the shredded meat. Stir and cook until heated through, another 5 minutes or so.

If making tostadas, add some tinga mixture, and top with some lettuce, sour cream, and parmesan cheese.

If making quesadillas, add a flour or corn tortilla to a large pan set over medium heat. Flip when hot and add some tinga mixture to half of the tortilla. Fold the tortilla in half. Flip after a minute or so. When hot, remove from pan and add sour cream, parmesan, and avocado salsa.

Recipe Posted by Lindsay

Ingredients:

• 1 Chicken, cut into pieces
• 1/2 Cup Flour
• Freshly Ground Black Pepper, to taste
• Salt to Taste
• 8 Bacon Strips
• 3-4 Tablespoons Corn Oil
• 2 Cloves Garlic, Minced
• 1 Onion, Finely Chopped
• 1 Teaspoon Fresh Ginger, Minced
• 6 Cups Freshly Squeezed Orange Lime
• 1 Bay Leaf
• 1 Cinnamon Stick
• 1/2 Teaspoon Ground Clove
• 2 Tablespoons Chicken Bouillon Powder
• 1 1/2 Cups Canned Pineapple Chunks, with juice
• 2-3 White Potatoes, Cubed, optional

Directions:

Combine flour, pepper and salt. Dredge chicken pieces in the flour mixture. Shake off excess and set aside.

In a heavy-bottomed pot set over medium heat, cook the bacon strips. Remove and cool. Cut the strips into 1-inch pieces and set aside.

If necessary, add oil to the pot. Add the chicken pieces, cooking until golden on all sides. Remove and set aside.

Saute the garlic, onion and ginger in the pot until tender.

Add the orange juice, bay leaf, cinnamon stick, clove, bouillon, pineapple chunks, and bacon pieces. While bringing the mixture to a boil, stir frequently and be sure to scrape the bottom of the pot.

Reduce heat to low and add browned chicken pieces and potatoes.

Cover and simmer about 30-40 minutes, or until chicken is cooked through and potatoes are tender.

Recipe Posted by Lindsay

Ingredients:

• 2 Egss
• 1 Clove Garlic Minced
• Salt to Taste
• Freshly Ground Black Pepper to Taste
• Cayenne Pepper to Taste
• 1 1/2 lbs. Pounded chicken breasts
• 1 1/2 Cups bread crumbs
• 1/4 Cup grated Parmesan Cheese
• Vegetable oil

Directions:

Beat the egss and add the garlic. Add the salt, black pepper, and cayenne pepper to taste. Cut the pounded chicken breasts into halves or thirds and coat thoroughly with the egg mixture. Cover and refrigerate 1 hour or even overnight.

Add the parmesancheese to the bread crumbs. Add salt, black pepper, and cayenne pepper to taste  and mix well. Spread the mixture on a plate. take a piece of chicken , removing excess egg, and thoroughly coat it with the bread crumbs.

Heat about 4 tablespoons of oil in a large skillet over medium heat. Place the coated chicken in the hot oil. Coat another chicken piece with bread crumbs and add it to the pan. Once golden on the one side, after about 4-5 minutes, flip the chicken over and cook another 4 minutes or until done. Remove the chicken and set aside on a plate lined with paper towels. Repeat procedure with the remaining chicken, adding more oil to the skillet as necessary.

Serve the chicken milanesa hot with salsa and rice, beans, elote con rajas, or any number of side dishes.

Recipe Posted by Lindsay

Chicken Breast Wrapped with Bacon (CC photo by O’Donovans)

Ingredients:

• 3 Medium boneless chicken breasts
• 9 Slices bacon
• 1 Teaspoon vinegar
• 1 Pinch cinnamon
• 1 Pinch ground clove
• 2 Cloves garlic, peeled
• 1 Cup cooking sherry
• Ground pepper to taste

Directions:

Grind the garlic cloves into a paste in a mortar and pestle, and then add the vinegar, cinnamon and clove. Mix until well blended. Rinse the chicken breasts, pat them dry and cover them with the vinegar, spice and garlic mixture. Wrap the bacon around the chicken breasts, and secure the bacon strips with a toothpick. Place the breasts in a casserole dish. Add the sherry and pepper. Bake at 350 degrees Fahrenheit for about 15 minutes. Turn the breasts over and cook until tender, basting them with the pan juices occasionally.

Serve with red rice.

Posted by Lindsay