recipe

SUBMITTED BY: DAVID,MIKAELLA L.
SUBMITTED TO: MISS RODRIGO
YEAR & SEC.: IV-GOLD

Ingredients
• 10 ounces flat rice noodles (Banh Pho)
• 3 lbs. calf knuckle bones
• 2 lbs shank bones with marrow
• 8 to10 cups water
• 2 lbs. thinly sliced sirloin
• 1 large red onion, peeled and cut in half
• 1 thumb ginger(about a tablespoon), cut in half
• 3 pieces star anise
• 1 black cardamom pod
• 1 cinnamon stick
• 1 teaspoon fennel seeds
• 4 pieces cloves
• 1 teaspoon coriander seeds
• 1 piece green Jalapeno pepper, thinly sliced diagonally
• 1 piece red Jalapeno pepper, thinly sliced diagonally
• 1 bunch fresh Cilantro
• 3 pieces lime, wedged
• Sriracha sauce (to taste)
• Hoisin Sauce (to taste)
• Fish Sauce (to taste)
Cooking Procedure
• Cook the noodles according to package instructions. Set
aside.
• Preheat the oven to 450 degrees Fahrenheit.
• Arrange the bones in a baking tray. Cover with aluminum foil.
Roast in the oven for 25 minutes.
• Put the onion and ginger in the oven. Remove the foil from
the bones. Continue to roast for 20 minutes.
• Meanwhile, boil the water in large cooking pot.
• Once the bones, onion, and ginger are ready, add them in the
boiling water. Let it boil for 12 minutes in medium to high
heat. This is the part where scum from the meat will float.
• Scrape the scum floating on the beef stock. Reduce the heat
to a simmer.
• Meanwhile, heat a saute pan. When the saute pan gets hot.
Put in the cinnamon, fennel, clove, coriander, star anise, and
cardamom. Roast in the pan while gently shaking the pan for
5 to 6 minutes. Make sure that you do not over roast the
spices as it will taste bitter, so reduce the time as necessary.
• Add the roasted spices on the cooking pot where the bones
are in. Continue to simmer for 2 to 3 hours. Add more water
if needed.
• Add some fish sauce to taste. Stir.
• Arrange the noodles and sliced sirloin (raw) in a bowl. Pour in
the beef broth. (Note: the hot broth will cook the thinly sliced
sirloin). Top with cilantro and jalapeno. Add some hoisin
sauce and Sriracha sauce to taste (and additional fish sauce as
needed).
• Serve with lime wedges. Serve!
• Share and enjoy!
• Number of servings (yield): 8

METHOD
• 1 Preheat oven to 300ºF.
• 2 In a bowl, mix together the barbeque
sauce, soy sauce, and water.
• 3a Place the brisket roast on a large piece of
aluminum foil. Spread the BBQ sauce mixture
generously over meat. Wrap the brisket in
aluminum foil and place it in a roasting pan.
Bake for 1 hour for every 1 pound of meat.
• Alternatively,
• 3b Place the barbecue sauce and the brisket
in an oven roasting bag. Sprinkle a teaspoon
of flour into the bag. Poke a couple small
holes in the bag. Place the bag in a roasting
pan. You may find that the cooking time is
faster with this method, or you can reduce
the oven temperature to 275°F.
• 4 Remove from oven and let rest in the foil
for 30 minutes before serving.
• Prep time: 10 minutes
• Cook time: 3 hours
• Yield: Serves 8.
INGREDIENTS
• 3 to 4 lbs of a brisket cut of beef
• 3/4 cup barbeque sauce
• 1/4 cup soy sauce
• 1 cup of water

• Add to shopping list
INGREDIENTS
• 1 pork loin (1 1/2 pounds)
• Salt and pepper
• 1 Tbsp olive oil
• 2 Tbsp finely chopped fresh rosemary
• 1/4 lb bacon, thinly sliced
• 1 cup white wine
METHOD
• 1 Preheat oven to 375°F. Pat pork roast dry with
paper towels. Season pork roast with salt and
pepper. Heat oil in a large cast-iron skillet over
medium heat. Sear pork on all sides until browned,
about 10 minutes total. Remove from heat.
• 2 Rub pork with chopped rosemary; wrap with
bacon, overlapping strips slightly. Tie pork roast wih
kitchen string.
• 3 Roast in oven, basting occasionally with cooking
juices, until internal temperature is 145°F on a meat
thermometer, 35 o 40 minutes. Remove from oven.
Transfer pork to a serving dish.
• 4 Make pan sauce. Place the roasting skillet on the
stove top over low heat. Add the wine and deglaze
the pan, stirring with a wooden spoon to scrap up
any browned bits from the pan bottom. Pour
through a fine-mesh sieve into a small saucepan.
Skim off the fat. Reheat to serving temperature if
necessary.

• Yield: Serves 4 to 6.
• Add to shopping list
INGREDIENTS
• Goulash
• 2 Tbsp extra virgin olive oil
• 4 cups onions, thinly sliced
• 1 Tbsp sugar
• 3 garlic cloves, minced
• 1 Tbsp caraway seeds, toasted and ground
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon spicy Hungarian paprika
• 2 Tbsp minced fresh marjoram leaves
• 1 teaspoon minced fresh thyme leaves
• 1 bay leaf
• 3 Tbsp tomato paste
• 2 Tbsp balsamic vinegar
• 4 cups chicken stock
• 2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dumplings
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 Tbsp melted butter
METHOD
• 1 In a large covered sauté pan, heat the olive oil and
sauté the onions and sugar until caramelized. Add the
garlic and caraway seed. Cook another minute.
• 2 Add the sweet and spicy paprika, marjoram, thyme
and bay leaf. Sauté another minute, until fragrant.
• 3 Add the tomato paste. Deglaze with the vinegar and
the stock and add the pieces of beef, salt and pepper.
Bring to a boil, then lower to a simmer. Cover and cook
until very tender, about 1 1/2 hours, stirring
occasionally. Taste and adjust seasoning with salt and
pepper.
• 4 To prepare the dumplings, sift together the cake flour,
baking powder and salt. Combine with the milk and
melted butter, mixing lightly. After the stew has cooked
until tender in step 3, drop the dumpling batter by
(heaping) teaspoonfuls into the simmering stew. Cover
and cook for 15 minutes. Once you have covered the
pan, donot uncover while the dumplings are cooking! In
order for them to be light and fluffy, they must steam. If
you uncover the pan, the steam will escape and the
dumplings will boil instead. After 15 minutes, test the
dumplings with a toothpick. If the toothpick comes out
clean, the dumplings are done.

• Cook time: 20 minutes
• Yield: Serves 6-8.
INGREDIENTS
• Meatballs
• 2 slices bacon, minced
• 2 large eggs
• 1/2 cup bread crumbs
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground pork
• 2 teaspoons dried oregano or finely chopped fresh mint
• 1-2 teaspoons chipotle powder (or a couple teaspoons of
adobo sauce)
• Sauce
• 1 medium onion, chopped, about 1 cup
• 1-3 chipotles chiles in adobo (canned), minced fine and sauce
reserved
• 1 28-ounce can crushed tomatoes (preferably fire-roasted)
• 1 teaspoon dried oregano
• 1/2 cup beef or chicken broth
METHOD
• 1 Preheat oven to 400°F. Mix all the meatball ingredients
together in a large bowl and mix well with your clean hands
for a minute or two. You want the mixture to be well
integrated, but you don't want to overwork it or the
meatballs will be tough.
• 2 With wet hands or an ice cream scoop, form meat into
about 16 plum-size balls and space them out in a 13-by-9-inch
baking dish, or, if you have one, a mini-muffin tin. Bake until
lightly browned, about 15 minutes.
• 3 While meatballs bake, heat the olive oil in a sauté pan over
medium-high heat and sauté the onions until they just start
to brown. Add the garlic and cook for 1 minute, then add the
minced chipotles, the can of tomatoes, oregano or mint, and
beef broth. Mix well and add salt to taste. If you want more
chipotle flavor, add the reserved chipotle sauce spoonful by
spoonful, mixing and tasting between spoonfuls. Boil the
sauce uncovered as the meatballs cook.
• 4 When meatballs are ready, put them into the sauce and
toss to coat. If the sauce is too thin for your taste, continue to
boil it down for a few minutes. Otherwise, serve with rice,
tortillas or polenta. Garnish with cilantro to serve.

INGREDIENTS
• 2 pork tenderloins, about 1 pound each,
halved crosswise
• 1 cup orange juice
• 6 tablespoons fresh lemon juice
• 6 cloves garlic, smashed
• 2 shallots, chopped
• 2 dried chipotle chilies, crushed, or 1 Tbsp
chipotle powder
• 1 tablespoon olive oil
• Kosher salt and freshly ground black
pepper
• 3/4 cup chicken stock
• 2 tablespoons chopped fresh cilantro
METHOD
• 1 Trim the tenderloins of any excess fat and silver skin. Set in
a small nonreactive baking dish. Combine the orange juice,
lemon juice, garlic, shallots and chilies in a small bowl and stir
well. Pour over the tenderloins and let sit for 20 minutes at
room temperature.
• 2 Preheat oven to 400°F.
• 3 Heat the olive oil in a large, ovenproof skillet over medium-high
heat. Remove the tenderloins from the marinade,
reserving the marinade. Wipe the tenderloins dry with a
paper towel and season with salt and pepper. Add to the
skillet and cook, turning as needed, for 4 to 5 minutes, until
evenly browned. Transfer to the oven and roast for 10 to 12
minutes, until an instant-read thermometer inserted into the
center reads 140-145°F.
• Remove skillet from oven and transfer the tenderloins to a
plate and cover loosely with aluminum foil to keep
warm. Remember that the skillet handle is still hot after you
put the skillet on the stove top. Use oven mitts or cool off the
handle with ice.
• 5 Pour the marinade into the skillet and add the chicken
stock. Bring to a boil over high heat and cook for 8 to 10
minutes, until reduced and thickened. Pour through a fine-mesh
sieve into a bowl.
• 6 Cut tenderloins across the grain into thin slices and arrange
on a platter. Drizzle sauce over top and sprinkle with cilantro.
Serve.

• If you don't have ling cod, you can use any firm white fish. Other fish that
wold be nice here include: redfish, walleye, catfish, rock cod, haddock,
pollock, cod or black seabass.
INGREDIENTS
• Fish
• 2 pounds lingcod fillets
• Olive oil
• Salt and Pepper
• Lemon-Garlic Butter Sauce
This recipe makes 2 cups, about twice as much as you'll need for the above
fish. Refrigerate what is left over and consider using it as a topping for
potatoes or vegetables.
• 1/2 cup clam juice
• 1/2 cup dry sherry
• 1/2 cup whole milk
• 1 Tbsp minced garlic
• 1 Tbsp minced shallots
• 1 bay leaf
• 1 Tbsp unsalted butter
• 1 Tbsp flour
• 1/2 pound (2 sticks) unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 Tbsp lemon juice
• 2 Tbsp fresh chopped parsley
METHOD
• Prepare the Sauce
• 1 Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic,
shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.
• 2 In a separate saucepan (1-qt minimum) prepare the roux. Heat one
tablespoon of butter in the saucepan on medium heat until it is foamy.
Sprinkle in the flour, stirring a couple of minutes with a metal whisk until
well mixed (tan, but not brown).
• 3 Slowly add the reduced mixture to the roux, stirring quickly to
incorporate. When you first add some of the mixture, the roux will bubble
up. Just keep adding the mixture and keep whisking to incorporate.
• 4 Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time.
Add lemon juice, salt, and white pepper. Add some more clam stock or
water if the sauce is too thick. Add the chopped parsley right before you
serve.
• Prepare the Fish
• 1 Arrange an oven rack so that when the fish is on a baking pan in the oven
it will be 4 to 5 inches from the heat. Preheat the oven to 350°F.
•
• 2 Rinse the fish in cold water, cut into serving pieces if necessary. Remove
any bones with fish-bone tweezers or (spotless clean) pliers. Lay the fish
flat in a aluminum foil lined baking pan. Rub some olive oil over both sides
of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt
and pepper. Bake for 10-15 minutes, until just done. To test, use the tip of
a knife to gently cut into the thickest part of the fillet. The fish is done
when the fish has just turned from translucent to opaque at the center.
Once you pull the fish out of the oven it will continue to cook for a few
minutes.
• 3 Serve the fish with the sauce poured on top. Rice, crusty bread and a
simple salad are good accompaniments.
•

• We used medium shrimp (41-50 per pound) for this
recipe, but little cocktail shrimp would also work.
Use heavy whipping cream to avoid curdling when
mixed and heated with the lemon juice.
INGREDIENTS
• 3/4 cup heavy whipping cream
• 1/4 cup chicken stock
• 3 Tbsp lemon juice
• 3/4 pound angel hair pasta (also called capellini)
• Salt and black pepper
• 1 pound raw medium shrimp, peeled and
deveined*
• 1/2 cup (loosely packed) chopped parsley
• 1/4 cup (loosely packed) chopped chives
• Zest of a lemon
• 1/2 cup freshly grated parmesan cheese
METHOD
• 1 Bring a large pot of salted water to a boil.
• 2 In a smaller pot, heat the cream, chicken stock
and lemon juice to a low simmer. Simmer gently for
5 minutes.
• 3 Add the angel hair pasta to the boiling water.
• 4 Add the shrimp to the simmering lemon cream
sauce. Stir well and add a pinch of salt and black
pepper. The shrimp should cook in about the same
time as the angel hair pasta, about 4 to 5 minutes.
• 5 When the pasta is done, drain and put it in a large
bowl. Add the herbs to the simmering lemon cream
sauce and let them cook for about 1 minute. Pour
the shrimp and lemon sauce into the pasta bowl
and mix well. Add the lemon zest and most of the
parmesan and mix again. Divide into servings, and
top with the remaining parmesan.
• Note, if the resulting mixture seems too dry, just
add a little water or cream. If it seems too wet,
don't worry, the pasta will absorb the sauce.

• Yield: Serves 4-8.
• Preparation time: 15 minutes to prepare, 3-4 hours
to let sit. Always use the freshest fish possible. Make
the same day you purchase fresh fish.
INGREDIENTS
• 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed
fish), cut into 1/2 inch pieces, completely
deboned
• 1/2 cup of fresh squeezed lime juice
• 1/2 cup of fresh squeezed lemon juice
• 1/2 red onion, finely diced
• 1 cup of chopped fresh seeded tomatoes
• 1 serrano chili, seeded and finely diced
• 2 teaspoons of salt
• Dash of ground oregano
• Dash of Tabasco or a light pinch of cayenne pepper
• Cilantro
• Avocado
• Tortillas or tortilla chips
METHOD
• In a non-reactive casserole dish, either Pyrex or
ceramic, place the fish, onion, tomatoes, chili, salt,
Tabasco, and oregano. Cover with lime and lemon
juice. Let sit covered in the refrigerator for an hour,
then stir, making sure more of the fish gets exposed
to the acidic lime and lemon juices. Let sit for
several hours, giving time for the flavors to blend.
• During the marinating process the fish will change
from pinkish grey and translucent, to whiter in color
and opaque.
• Serve with chopped cilantro and slices of avocado
with heated tortillas for ceviche tacos or with
tortilla chips.

INGREDIENTS
• 1 cup chopped green onions, including green
ends
• 3 cloves garlic, chopped
• 1 pound baby bok choy, rinsed, larger leaves
separated from base, base trimmed but still
present, holding the smaller leaves together
• 1/2 teaspoon dark sesame oil
• Salt
• 1/2 cup chopped, roasted, salted cashews
METHOD
• 1 Heat olive oil in a large sauté pan
on medium high heat. Add onions,
then garlic, then bok choy. Sprinkle
with sesame oil and salt. Cover, and
let the baby bok choy cook down
for approximately 3 minutes. (Like
spinach, when cooked, the bok
choy will wilt a bit.)
• 2 Remove cover. Lower heat to low.
Stir and let cook for a minute or
two longer, until the bok choy is
just cooked.
• 3 Gently mix in cashews.

INGREDIENTS
• One 2-pound head of green cabbage
• 4 Tbsp butter
• 1 teaspoon caraway seeds
• 1/2 teaspoon celery seeds
• Salt
• 1/2 teaspoon black pepper
METHOD
• 1 Heat a large (8-quart) pot of well salted water to a
boil.
• 2 While the water is heating, prepare the cabbage.
Peel away and discard and discolored or old outer
leaves. Cut the head of cabbage into quarters,
through the core, and cut away and discard the
core. Use your hands to tear the cabbage into large
(about 1 to 2 inch) pieces. (Or use a knife.)
• 3 Once the water is at a rolling boil, add the torn
cabbage leaves to the water. Submerge the leaves in
the hot water. Cook for 90 seconds, then drain the
pot of its water. Return the cabbage leaves to the
pot.
• 4 Stir 4 tablespoons of butter into the cabbage. The
cabbage and the pan are both hot, so the butter
should melt quickly in the pan. If you are using
unsalted butter, you will want to add more salt to
the cabbage. Start with half a teaspoon and add
more if needed. Sprinkle with caraway seeds, celery
seeds, and black pepper, and toss to combine.
• Serve immediately. Great with pork, veal, or
frankfurters.

INGREDIENTS
• 1 teaspoon salt
• 5-6 cups fresh broccoli florets (about
1 pound of florets)
• 1/2 cup toasted slivered almonds
• 1/2 cup cooked, crumbled bacon
• 1/4 cup of red onion, chopped
• 1 cup of frozen peas, thawed (or
fresh peas if you can get them)
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/4 cup honey
METHOD
• 1 Bring a large pot of water, salted with a
teaspoon of salt, to a boil. Add the broccoli
florets. Cook 1-2 minutes, depending on how
crunchy you want the broccoli. 1 minute will
turn the broccoli bright green, and leave it
still pretty crunchy. 2 minutes will cook the
broccoli through, but still firm. Set your timer
and do not cook for more than 2 minutes, or
the broccoli will get mushy. Drain the
broccoli and immediately put into a bowl of
ice water to stop the cooking. Let cool and
drain.
• 2 Combine broccoli florets, almonds,
crumbled bacon, chopped onion, and peas in
a large serving bowl. In a separate bowl,
whisk together mayonnaise, cider vinegar
and honey. Add dressing to the salad and
toss to mix well. Chill thoroughly before
serving.

• Cook time: 1 hour, 30 minutes
• Yield: Serves 1-12, depending on your appetite.
• We like to make our own wing sauce, but you could use a
store-bought one if you are pressed for time.
INGREDIENTS
• 3 pounds chicken wings
• Salt
• 2 Tbsp vegetable oil
• Sauce:
• 1/2 cup (8 Tbsp or 1 stick) unsalted butter
• 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
METHOD
• 1 To make the sauce, mix all of the ingredients together in a
small pot set over low heat and stir constantly until the butter
melts. Once the butter melts, whisk the sauce vigorously off
the heat and set aside. It should remain liquid throughout the
cooking process. If it starts to solidify, heat it up just enough
to melt it, whisking all the time. You don't want this sauce to
boil.
• 2 Using a sturdy chef's knife or poultry shears, cut off the
wing tips and either discard or reserve (we usually freeze) for
making chicken stock. Use the knife or sheers to separate the
drumettes from the flats (the mid-joint wings).
• 3 Toss the wings with the vegetable oil and the salt, and
arrange in one layer on the grill set over low heat. If you are
using charcoal or wood, it will be very difficult to do this, so
set your fire on one side of the grill and arrange the wings on
the other side, away from the direct heat. You want them to
cook slowly, with little or no sizzle. Cover the grill and cook
like this for 30 minutes.
• 4 Turn the wings and paint with the Buffalo wing sauce. Close
the grill and cook for another 30 minutes. Repeat the process,
until the wings are done to your liking, this time painting the
wings every 15 minutes or so. Make sure you have a little
leftover sauce to toss the wings with at the end.
•

• Yield: Serves 6 (with leftovers)
• If you are avoiding cooking with alcohol, skip the sherry and deglaze the
pan with a 1/4 cup extra of chicken stock.
Depending on how salted your stock is, you may need to more generously
salt this dish. Can always salt to taste at the table.
You can make this entire dish on the stovetop instead of the oven if you
want. Just use a large sauté pan with a tight cover, cook on low when all is
assembled, low enough to keep a simmer, but not so high that you burn the
rice.
INGREDIENTS
• 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces,
patted dry
• Salt and pepper
• Olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 lb cremini or button mushrooms, sliced
• 1/4 cup dry sherry or white wine
• 1 1/3 cups* chicken stock**
• 1/2 cup sour cream
• 1/4 cup cream
• 1 cup raw, medium or long grain, white rice
• 1 1/2 teaspoon salt
• 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons
of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as
rosemary, sage, thyme, and basil)**
• 1/2 teaspoon paprika
• 2 Tbsp chopped fresh parsley
METHOD
• 1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on
medium high or high heat (hot enough to brown but not burn). Sprinkle a
dash of salt on the bottom of the pan. Season the chicken pieces all over
with salt and pepper. Working in batches, brown the chicken pieces on two
sides, about 1-2 minutes per batch. Add a little more salt to the pan (and
more olive oil if needed) after every batch. This will help prevent the
chicken from sticking to the pan. Remove chicken pieces and set aside in a
bowl. Note that the chicken does not have to be cooked through, only
browned.
• 2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium,
add the onions, and cook until translucent, about 3 minutes. Add the garlic,
cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2)
casserole dish.
• 3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them
(no need to add butter or oil), allowing the mushrooms to brown lightly,
and release some of their moisture. Add the mushrooms to the casserole
dish.
• 4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan,
scraping off the browned bits from the bottom of the pan. (At this point, if
you are making ahead, reduce the sherry to 1 Tbsp and pour off into the
casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned
chicken pieces until you are ready to make the casserole.) Let the sherry
reduce to about 1 Tbsp, then add the chicken stock, and remove from heat.
Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice
to the casserole dish. Then pour the stock, sherry, cream, sour cream
mixture over the rice. Add the Italian and poultry seasonings (or fresh
herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb
mixture so that they are evenly distributed in the casserole dish.
5 Place the chicken pieces on top of the rice mixture (in a single layer if you
can, they will be crowded). Cover the casserole dish tightly with aluminum
foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is
still too liquidy, let it cook a few minutes more, uncovered, until the excess
liquid has evaporated away.
• Sprinkle with fresh parsley before serving.

• A shortcut for this recipe is to use already prepared bottled
salsa verde (heat the sauce and add sour cream at the end)
which should be available at any market that carries Mexican
foods. Use 2-3 cups. You can also use rotisserie chicken
instead of poaching your own.
• Packaged tortillas vary in their thickness and quality. Thicker
corn tortillas will hold up better to the frying, softening, and
dipping in sauce than thin ones, which can tend to fall apart.
INGREDIENTS
• 4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
• 1 1/2 lbs tomatillos, papery husks removed, rinsed
• 4 serrano chile peppers, top cut off to expose interior and to
remove stems
• 3 cloves garlic
• 1 cup white or yellow onion, chopped
• 1/4 of a whole white or yellow onion
• Salt
• 1 bunch cilantro, rinsed and chopped, stems included
• High smoke point cooking oil such as canola oil, peanut oil or
grapeseed oil
• 12 corn tortillas
• 3 Tbsp sour cream
• 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese
METHOD
• 1 Put chicken thighs in a medium sized saucepan and just cover with water. Add one
clove of garlic that has been cut in half, 1/4 of an onion, and 1 teaspoon of
salt to the water. Bring to a boil, reduce to a low simmer, and cook,
covered, for 20 minutes, until the chicken is just cooked through. Remove
chicken thighs to a separate bowl and let cool enough to touch.
• 2While the chicken is cooking, put the tomatillos and 3 serrano chile
peppers in a separate sauce pan and cover them with water. Bring to a boil,
reduce to a simmer. Simmer until the tomatillos are cooked, and have
changed color, but are not mushy, about 5 minutes. Remove from heat.
Use a slotted spoon to transfer tomatillos and serranos to a blender. Add
1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of
garlic, a third a cup of your chopped onion, and about 1/4 cup of chopped
cilantro (packed). (Remaining chopped onion and cilantro will be used for
garnish.) Add one teaspoon of salt. Purée until completely blended, 15 to
30 seconds. Taste for heat. If not spicy enough add another chile pepper
(doesn't have to be cooked). Note that sour cream will eventually be added
to the sauce which will cool down a lot of the spiciness. Add more salt to
taste if necessary. Pour sauce into a skillet, bring to a simmer and let
simmer for 5 minutes. Then remove from heat.
• 3 Remove the cooked chicken meat from the bones. Shred the meat with a
fork or knife. Put the chicken in a bowl and add 1/3 to a 1/2 cup of the
tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a
little.
• 4 Heat a tablespoon of oil in a frying pan on medium high heat. Add a
tortilla to the pan and use a metal spatula to flip it to the other side. Place
another tortilla on top of this one (to soak up the excess oil) and flip again.
When the tortillas are heated through, remove them to a plate lined with
paper towel. Add a little more oil to the pan, and add another couple
tortillas. Continue to heat through and soften all of the tortillas. Note that
if you are using just made homemade tortillas you can skip this step
because the tortillas are already hot, softened, and ready to eat.
•
• 4Warm the oven to 200°F. Dip a tortilla in the salsa verde tomatillo sauce
and place it on an oven-proof serving dish. Scoop a spoonful of chicken into
the center of the tortilla and roll up the tortilla. Place on the serving dish
and repeat with all of the tortillas. Put into the warm oven to keep the
enchiladas warm while you finish the sauce.
• 5 Heat the salsa verde sauce again until simmering, then remove from
heat. Stir in the sour cream until well blended. Remove the warming
enchiladas from the oven and pour salsa verde sauce over all of them. Top
with chopped onion, cheese, and cilantro.
• Serve immediately. Serve with extra garnishes of onion, cheese, and
cilantro on the side.

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