While getting sushi with some coworkers the other night one mentioned her love for the seasoning Sazon. I had never heard of this and the way she described it, I felt it was something I must try immediately! She said she uses it on everything, so it instantly reminded me of my go to spice TONY CHACHERE'S. I know nothing can replace my Tony's, but having a back up could really open doors for me. So the next day I picked up this SAZON. I accidentally got a bottle of the "tropical Sazon" but let me tell you it was amazing.
So to the point, I started by boiling the chicken in just enough water to cover the chicken and a generous amount of Sazon and a few shakes of Tony's (I know I can't let go). I boiled this for about 10-15 minutes. In the meantime, I added the spices to a separate bowl and chopped my spinach, jalapeno's, green chili's and cilantro. (The original recipe didn't have cilantro but I feel like any Mexican dish I make can only get better with it's addition, same goes for the green chili). Once the chicken is cooked, take it out of the water and shred. Save about 1/4 cup of the water in your pot. Mix the shredded chicken with the spices and add back to the pot with 1/4 cup of the saved water. Add the chopped veggies and cook for about 2-3 min or until spinach is wilted. Roll and bake.
Ingredients:
4 boneless skinless chicken breast
~2 cups water
~3Tbsp Sazon
~1/2 Tbsp Tony's
1 tsp paprika
1 tsp kosher salt
1 tsp garlic powder
1 tsp cumin
1 tsp red pepper
1 jalapeno, minced
3 cups or 1 bag baby spinach
2-3 green chilis or 1 can minced (optional)
3 Tbsp cilantro, minced
6 flour tortillas (I used wheat)
cooking spray
1-2 cups mexican cheese (sharp and Monetery jack)
sour cream and salsa optoinal
2. Put the chicken and water in a pot (fill water to just cover the chicken) add sazon and tonys, or spices of your choice. Cook 10-15 minutes.
3. Pour out all but 1/4 of the cooking liquid. Take chicken out and shred. Mix chicken with seasonings. Put back in pot with water and add spinach, jalapeno, cilantro, and green chili. Cook for about 2-3 minutes or until the spinach is wilted.
4. For flautas cut the tortilla in half, add sour cream and cheese then chicken mixture. Roll up startingi with the straight edge, place seam side down on a oiled baking sheet. Or you can use a whole tortilla and make buritto style.
5. Spray the burritos/flautas with cooking spray bake for ~10 minutes or until lightly browned.
I need to make these!!
ReplyDeleteJosie’s Crawfish Bisque
ReplyDelete(makes about ten 3 cup containers w/ 25 stuffed heads)
Ingredients
• 3 lbs pealed crawfish tails.
• 1 cup + 3 Tbsp vegetable oil.
• ¾ cup flour.
• 4 stalks celery
• 4 large onions
• 6-7 small cans of tomato sauce.
• 1 can Rotel (optional)
• 12 sprigs parsley
• 1 ½ green bell pepper
• 9 cloves garlic
• 6 green onions
• 7 Tbsp Worsheshire Sauce
• Optional: For browner sauce add a little Kitchen Bouquet
• Salt and red pepper to taste.
Directions
ReplyDelete1. Make a light colored roux using the oil and flour.
2. Add onion, parsley, green pepper, and garlic (all chopped fine).
3. Cook until all vegetables become limp, being careful not to burn the roux.
4. Add tomato sauce and Worsheshire. Cook just enough to get sauce heated up. Add this mixture to a large pot with 18 cups hot water.
5. Cook for 45 minutes to one hour.
6. Add the pealed crawfish tails and stuffed crawfish heads (recipe below) about 30 minutes before serving to the cooking sauce.
Stuffing for crawfish heads
In a large skillet, fry until limp
• 1 cup vegetable oil +2 Tbsp oil. Finely chopped onions (six), 12 sprigs parsley, 9 garlic pods, 1 ½ green peppers, 4 stalks celery.
• Once vegetables are limp, add 14-16 slices stale white bread that has been soaked in water and then squeezed dry. Fry bread, oil and vegetables together until well mixed.
• Add ten cups crawfish tails which have been chopped (not too fine). Cook for just a few minutes, only until well mixed.
• Add 6 Tbps of Worsheshire sauce. Beat six eggs and mix with all other ingredients. Keep stirring while adding and 1 ½ blocks butter. Continue to stir until all mixed. Season with salt and red pepper to taste.
• Stuff clean heads with mixture and coat with flour. Bake heads 20 minutes at 350°. (2 lbs heads make 110 heads). The sauce should have thicken at this point, if not cook until thickness you prefer. Serve over rice.