Wednesday, March 23, 2011

Chicken and cheesy chochoyotes

Okay, YUM.

This is mostly enchilada sauce, but who cares? Delicious. This will serve two very generously.

First, put a whole chicken breast (both halves) into the oven to bake. I baked mine about 20-25 minutes at 350, after salting and peppering liberally, in a nonstick-sprayed pie plate.

Then, mix 1 cup of masa harina with 3/4 cup water, a healthy sprinkle of garlic powder and/or cumin, a pinch of salt, and a couple tablespoons of olive oil. Knead and let rest 30 minutes

Cut about an ounce or two of cheese (I used sharp cheddar) into little cubelets.

Enchilada sauce:

2 T butter
1 onion, cut in thin half-moons
3 cloves garlic, smashed and sliced or chopped
4 T flour
1 big chipotle chili (dried), ground to smithereens in a coffee grinder
1 T ancho chili powder
1/2 tsp oregano
1/4 tsp black pepper
1 tsp cumin seeds
the liquid that drains off the chicken while it bakes
3 cups water
1 small (15-oz.) can of diced tomatoes
salt to taste

Melt butter and brown onion lightly in it until golden. Add garlic and flour, and stir until the roux has turned softly golden. Add spices and liquid and simmer, stirring frequently, until rich and delicious. Turn down to a bare simmer.

Make little balls of the masa mixture enclosing nuggets of cheese. Scatter into enchilada sauce and cover, simmering for 5 minutes or so. Add sliced breasts of chicken, scatter more cheese on top if desired, and simmer another 5-10 minutes.

This makes enough for two HUGE portions plus leftover sauce. You could serve four if you doubled the chicken and masa dumplings, with the same amount of sauce (no need to double it!)


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