Recipes

[Chicagoan]

Today's "The Chew" showcased Mexican cooking. Being a lover of Mexican food, I had to share these recipes with you.

Mario Batali's Chile Chicken Flautas

ingredients

• 3 tablespoons Olive Oil (plus some for frying)
• 6 Boneless Chicken Thighs
• 1 tablespoon Cumin
• 1 tablespoon Coriander
• 1 tablespoon Cayenne
• 1 Onion (sliced)
• 6 Garlic Cloves (sliced)
• 3 Red Fresnos (chopped)
• 4 Ancho Chiles (soaked in hot water)
• 2 Chipotle in Adobo
• Salt (to taste)
• 3 tablespoons Tomato Paste
• 1 Bunch Cilantro
• 2 Cups Cotija Cheese
• 12 6" Flour Tortillas
• Sour Cream (for garnish)
• Lime Wedges (for garnish)

3 tablespoons Olive Oil

Heat a large Dutch oven over medium heat and add the 3 tablespoons oil.

• 6 Boneless Chicken Thighs
  Salt (to taste)
  1 tablespoon Cumin
  1 tablespoon Coriander
  1 tablespoon Cayenne

Season the chicken with salt, cumin, coriander, and cayenne. Add the chicken to the pot and cook until golden brown, 3 minutes per side. Remove the chicken from the pot and set aside on a plate.

• 1 Onion (sliced)
  6 Garlic Cloves (sliced)
  3 Red Fresnos (chopped)
  3 tablespoons Tomato Paste

Add the onion, garlic, and fresno chili and sauté for 3 more minutes. Add the tomato paste and cook for another minute.

• 4 Ancho Chiles (soaked in hot water)
  2 Chipotle in Adobo

Remove the ancho pepper from the water, puree with the chipotle and add to the pot, reserving the soaking liquid.

• Place the chicken back into the pot and add some of the reserved cooking liquid. Cook the chicken until tender, about 45 minutes.
• Remove the chicken from the sauce and shred when cool enough to handle. Add a little of the sauce to the chicken so that it is coated but not too wet and set aside the remaining sauce.
• 12 6" Flour Tortillas
  2 Cups Cotija Cheese
  1 Bunch Cilantro

Place 2 tablespoons of the chicken into a warmed flour tortilla. Add a little cheese and cilantro. Roll the tortilla up and fasten with a toothpick. Repeat with the remaining tortillas.

• Olive Oil (for frying)

Heat 2 inches of oil in a large cast iron skillet to about 350 degrees. Place the tortillas into the oil seam side down and working in batches fry until golden brown on each side, about 2 minutes per side. Remove to a towel lined plate to drain.

• Sour Cream (for garnish)
  Lime Wedges (for garnish)

Pati Jinich's Pepito Flank Steak

The "Pepito" sandwich is a traditional Mexican torta that is simple, versatile, and easy to adjust to your own tastes!

ingredients

• 1 1/2 Lb flank steak
• 3 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• 3 cloves garlic (finely chopped or pressed)
• 1 teaspoon dried rosemary
• 1/8 teaspon black pepper
• 1 pinch sea salt
• 2 tablespons olive oil
• 4 petite baguettes/teleras/bolillos/or baguettes sliced into 3-4 inches and cut in half
• 6 oz Monterey Jack cheese/muenster/or mild cheddar
• 1 cup guacamole (see below)
• 1 cup refried beans
• GUACAMOLE:
• 2 ripe avocados (halved/pit removed/meat scooped out and mashed)
• 3 scallions (about 2 tablespoons) rinsed/tops removed/white and light green parts thinly sliced
• 2 tablespoons coarsely chopped cilantro leaves (optional)
• 3 tablespoons jalapeno or serrano chile (more or less to taste) minced (seeding is optional)
• 2 tablespoons lime juice (freshly squeezed)
• Salt (to taste)

· 1 1/2 Lb flank steak
3 tablespoons soy sauce
2 tablespons olive oil
1 teaspoon Dijon mustard
3 cloves garlic (finely chopped or pressed)
1 teaspoon dried rosemary
1/8 teaspon black pepper
1 pinch sea salt

Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.

• Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
• Preheat the oven to 350 degrees.
• 4 petite baguettes/teleras/bolillos/or baguettes sliced into 3-4 inches and cut in half
  1 cup refried beans
  6 oz Monterey Jack cheese/muenster/or mild cheddar

Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.

• 1 cup guacamole (see below)

Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.

• 2 ripe avocados (halved/pit removed/meat scooped out and mashed)
  3 scallions (about 2 tablespoons) rinsed/tops removed/white and light green parts thinly sliced
  2 tablespoons coarsely chopped cilantro leaves (optional)
  3 tablespoons jalapeno or serrano chile (more or less to taste) minced (seeding is optional)
  2 tablespoons lime juice (freshly squeezed)
  Salt (to taste)

FOR GUACAMOLE: Gently mix ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.