Caldo de Pollo
Servings 6-8
3 lbs. chicken (thighs and drumsticks, bone-in)
2 large potatoes
3 carrots
2 zucchini
1 celery stock
1 medium sized onion
2 corn on the cobb, cut in 1 inch wide pieces
1/4 cabbage
1 Tbsp minced garlic
4 Tbsp Knorr chicken bullion
2 tsps pepper
1 tsp salt
Garnish with cilantro to taste, avocado, lime, salsa, Cotija cheese
White Girl Tacos
Servings 8
2 Tbsp olive oil
1 lb ground turkey
1 small diced onion
1 Tbsp Knorr chicken bullion
1-3 tsps Cayenne pepper
1/2 tsp pepper corn tortillas (fry with 2 Tbsp of olive oil)
Garnish with iceberg lettuce, cheddar cheese, salsa Optional: avocado, sour cream
Salsa Borracha
Servings: 2.5 - 3 cups
4 Roma tomatoes
2 jalapeño peppers
1/4 of large onion
1 clove of garlic
1 1/4 tsp salt
12oz. Beer
1 Tbsp olive oil
1/4 bunch of cilantro
Crumbled cotija cheese (optional)
Preheat your comal or saucepan on medium-high heat and place the tomatoes, peppers, onion, and garlic in the comal or pan and roast each side approximately 8-10 minutes or until completely charred and soft. Take out onion and garlic first, the jalapeño peppers and lastly the tomatoes. Place charred vegetables into a blender, add beer, and salt. Blend until smooth.
Add 1 Tbsp olive oil to a pan and heat over medium high heat. Pour salsa, bring to a boil and cook for 5 minutes. (Boil to evaporate alcohol). Lower heat and simmer for 10 minutes. Pour salsa into a bowl and serve with crumbled cotija cheese and tortilla chips.