Thursday, May 5, 2011

cinco de mayo

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Last night's dinner party enjoyed a Mexican twist in honor of Cinco de Mayo or in our case Cuatro de Mayo. We enjoyed homemade guac and salsa, Goya sodas and a tequila shot (or too) along with some of our remaining stock of real green chile and this easy dish courtesy of Señora Stewart.

Chicken Chilaquiles 
Modified from Martha Stewart

1 rotisserie chicken-skinned and shredded
1/2 of a yellow onion - diced
4 cloves garlic - minced
1 can fire roasted diced tomatoes
1/2 can tomato sauce
2 chipotle peppers in adobo sauce (from a can) - diced
1 tablespoon adobo sauce (from chipotle can)
olive oil

tortillas or tortilla chips
queso fresco or feta cheese
chopped cilantro
green chile
sour cream

  1. In a large skillet cook chopped onion in a swirl of olive oil until softened and translucent. 
  2. Add garlic and continue to cook
  3. Add canned tomatoes, chipotle chiles and some tomato sauce, bring to a boil
  4. Stir in shredded chicken coating with sauce
  5. Cook for 15-20 minutes allowing flavors to meld - adding more tomato sauce if mixture becomes too dry
  6. Serve either on top of a mound of tortilla chips or rolled up in soft tortillas - top with toppings of choice.