Most Mexican foods are made from beef and pork, and are also very fatty. However, there are also authentic Mexican chicken recipes that are served very often over the Mexican tables.
We will show you some of the most popular authentic Mexican chicken recipes.
Mole chicken enchiladas
One of the most popular and authentic Mexican chicken recipes are the famous enmoladas. If you want something authentically Mexican, enmoladas are your best option.
1 cup of premade mole paste
1 cup cooked shredded chicken
1 cup of the chicken broth used to cook the chicken
½ oil cup
12 corn tortillas
1 panela cheese pack
1 bottle of sour cream
Add mole pasta to medium sized frying pan, heat to medium temperature and gradually add the broth until you get a slightly thick consistency for 10 minutes.
Heat the oil in a frying pan over medium heat, pass the tortillas through the oil for about 30 seconds each. Place each tortilla on absorbent paper to remove excess oil.
Stuff the tortillas with chicken breast and bathe them with the mole, until covered.
Crown the enmoladas with the panela cheese and the cream.
Chicken in red sauce
1 whole chicken cut in pieces
1 Garlic clove
Salt to taste
2 big tomatoes
1/2 cup of tomato sauce
1 whole chipotle chili, or more if desired
1 cup chicken stock
4 tbsp vegetable oil
In a deep pot cover the chicken with water. Add the onion and garlic. Salt to taste. Once it comes to a boil, cover and simmer on low heat for around 15 more minutes or until the chicken is half way cooked.
Drain the chicken. Reserve the stock.
Cook the tomatoes in boiling water until tender. Peel and put in blender with the tomato sauce, chipotle chili, chicken stock and remaining onion.
In a separate pan, heat the vegatable oil. Add the chicken and let it brown on all sides.
Pour the tomato sauce over the chicken and add salt to taste. Let it cook until chicken is completely cooked, aproximately 15 more minutes.
Your mexican chicken in red sauce recipe is ready.
2 lbs. of boneless chicken breast
2 lemons, squeeze them to extract the juice and put it in a small container
2 tablespoons oil
3 chipotle peppers
2 lbs. cambray potatoes, sliced into quarters
1 bunch of cambray onion, without a tail
Salt to taste
You can use a grill or a frying pan to cook your chicken
Spray the chicken breasts with the lemon juice, and sprinkle some salt on them.
Blend the chipotle peppers along with the oil. This will create a marinade (known in Mexico as adobo). Smear the marinade on both sides of all of your chicken breasts. Also, smear the marinade on the potatoes. Let the marinade penetrate into the chicken for about 10-15 minutes.
Preheat your grill or frying pan above medium heat for about 2 minutes.
Now it’s time to put the chicken on the grill or your frying pan. Cook each of your chicken breasts.
At the same time, cook the potatoes over a frying pan (use another frying pan if you are not using a grill to cook the chicken). Cook them until they are soft enough to eat them easily.
That’s it! Your Chipotle Chicken Recipe is ready to eat. Serve one or two chicken breasts along with a bunch of potatoes on each plate.
To close our list of authentic Mexican chicken recipes with a high note we have chicken tamales. Besides the nopales and the tortillas, the tamales are something extremely Mexican.
1 kilogram of corn flour
3 cups melted lard
3 teaspoons baking powder
2 cups chicken broth
3 teaspoons salt
Corn leaves for tamales (boiled for 15 minutes)
½ kilogram of green tomato
10 green serrano peppers
1 bunch of cilantro
3 garlic cloves
½ shredded chicken breast
1 pinch of salt
½ cup of wáter
Churn the lard until it changes color, should be whitish.
Gradually add the flour, chicken broth, baking powder and salt. Add these ingredients little by little to obtain an homogeneous mixture without lumps.
Knead for about 20 minutes, let the mixture rest for a while.
The Green Sauce
Boil the tomato along with the peppers. When cooked, blend them together with the cilantro, garlic, and onion.
Fry the sauce with 1 tablespoon of oil for about 5-10 minutes.
Add the water along with the chicken to the sauce.
Add salt to perfect the taste of the sauce. It should not be thick.
To make each tamale, take a corn leaf and, in the narrow part of the leaf, put some sauce and extend it. Then, put the dough and, in the center, add another spoonful of sauce. Close the leaf from right to left and fold it in half. The two ends of the leaf should be left together like an envelope. Make all your tamales one by one.
Put your tamales in your tamalera or steam pot. Add water, then put the grid above, and finally put your tamales, one over another, without touching the water.
Cook for an hour and make sure the pot always has some water to generate steam.
To know if the tamales are already cooked you have to open them with care. If the leaf is easily detached from the dough, it means they are ready.
Add sour cream and your favorite mexican sauce to accompany your tamales.
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