Bite with Belkys: Chicken Huarache from Talavera Cocina Mexicana

The Chef: Oscar Del Rivero
The Restaurant: Talavera Cocina Mexicana
The Dish: Chicken Huarache

Ingredients for Green Sauce (Salsa Verde - Makes 1 Quart):

1/2 white onion
6 green tomatoes (tomatillos)
1 serrano pepper
1 garlic clove
1/2 bunch of cilantro
1 cup of chicken stock

Method of Preparation:

-In a deep pot, add white onion, green tomato (tomatillo), serrano pepper, garlic, cilantro and chicken stock. Let this cook for about 15 minutes.

-Then, transfer it to a blender and puree.

Ingredients for Roasted Tomato Sauce (Makes 1 Quart):

1.5 lb. tomato
1 jalapeno pepper
1/2 yellow onion
2 garlic cloves
3 dry guajillo chilies (found in spanish specialty shops)
1/2 cup chicken stock

Method of Preparation:

-Cut tomatoes in half, place on a sheet pan and season with salt. Roast jalapenos together until browned.

-In the meantime, sauté onion and garlic in a hot pan with a little oil. Then, add guajillo chilies (de-seeded and deveined). Cook until the onions are caramelized.

-Next, toss in the roasted tomatoes and jalapeno in the chicken stock. Cook the sauce for another 15 minutes.

-Lastly, blend and strain the sauce so that it is nice and smooth.

Ingredients for Black Bean Puree (Makes 1 Quart):

16 oz. can of black beans
1/4 yellow onion
1 pinch of cumin powder
salt, to taste

Method of Preparation:

-First, sauté onions with a little cumin in a hot pan with oil until translucent.

-After, add beans and cook 5 to 8 minutes.

-Puree the beans in a blender. You can add a little water to smooth the consistency. Season to taste with a little salt.

Ingredients for Huarache:

2 cups of corn meal/flour mix (such as maseca brand)
2 cups of water
2 tbs. of salt

Method of Preparation:

-Mix all of the ingredients and portion to 4 1/2 ounces. Place the dough between greased parchment paper. Then, knead the dough to form an oval shape, approximately 4" x 8" and 1/4" thick.

-Next, brown it on a hot flat top grill or pan and rest until warm. Pinch the outer edge to form a ridge around the huarache.

-Before serving, deep fry for about 30 seconds and season with a pinch of salt.

Ingredients for Chicken:

7-8 oz. of chicken breast
salt, to taste
poultry seasoning, to taste
2 oz. of shredded lettuce
1 oz. of crumbled feta cheese
parsley, chopped for garnish

Method of Preparation:

-Season the chicken with a little salt and poultry seasoning. Then, grill.

To plate:

Spread a little black bean puree on a plate. Then, top it with some of the green sauce. On the side, drizzle the roasted tomato sauce. Next, add lettuce, chicken and crumbled cheese. You can garnish with a little sandal decoration and parsley.

Serves: 1

Serving Suggestion: Prickly Pear Margarita

FOR MORE INFORMATION:

Note:

Take a printed copy of the recipe to the restaurant and receive a complimentary order of fresh guacamole. (Valid one month after the air date.)

Talavera Cocina Mexicana

2299 Ponce De Leon Boulevard

Coral Gables, FL 33134

(305) 444-2955

www.talaveraspot.com

Miami Spice 2012

http://ilovemiamispice.com/