Don’t be daunted by the long list of ingredients the dish can be mad in only about an hour. Subtle and complex in flavor, this chicken is elegant enough to serve company. Reserve any remaining liquid and add to salsa. Cover with cellophane wrap and process on high power for five minutes or until the chiles are softened. Note: To reconstitute dried chipotles in the microwave, place them in bottom of 1 quart glass measuring cup. If mixture seems thick, add additional chipotle cooking liquid or water to make desired consistency. Add to blender with all ingredients except cilantro and blend until pureed. Allow to steam until soft-at least ten minutes.Ģ. Then turn all tomatillos over, remove from heat and cover with a tight fitting lid. Place over high heat and cook uncovered until the tomatillos toward the center become brown. Place in heavy, cold skillet in a single layer. Serve warm or cold as a dipping salsa or as a sauce with poultry, seafood or pork.ġ 1/2 chipotles, reconstituted with 1 teaspoon vinegar and water (see note below)ġ / 4 cup fresh cilantro or Italian flat leaf parsleyġ. The chipotles add a warm, smoky overtone. Searing the tomatillos makes them sweeter and more complex tasting. Place in a 400 F oven for 30 minutes, then turn heat off and leave over night or until cool enough to touch. *Note: You may season a griddle by brushng peanut oil or vegetable oil onto the surface of the griddle. Whole-Wheat Flour Tortillas: To make whole-wheat flour tortillas, substitute whole-wheat flour for one-half of the unbleached flour. Turn with a spatula and cook for just a few seconds on the other side. When it is hot, bake the tortillas about 45 seconds on the first side, or until small brownish spots appear on the cooked surface.
Then, working with one ball of dough at a time, roll into a round, thin disk, using a small rolling pin, known as a bolillo or if unavailable, use the smallest diameter rolling pin available. Preheat a well seasoned* cast-iron comal or griddle over medium heat. Cover the balls of dough with a moist towel.ģ. When the dough is relaxed and an inserted finger will sink easily to the bottom of the dough, divide dough into 12 equal portions and stretching dough and form each portion into a smooth ball. Allow to it rest 10 minutes, covered with the inverted bowl.Ģ. When gluten is developed, the dough will develop strings. Test for well developed gluten by stretching a bit of dough between your fingers. Add water all at once, and stir to form a rather soft dough then turn out onto a board and knead until the dough is smooth, working in the least flour possible. Then add the shortening, preferably lard and mix until the lard is evenly distributed and resembles corn meal. Mix together dry ingredients in a large bowl. Cool the cookies on wire racks.These taste best when they’re fresh, however they freeze well for up to three months (only half as long as the corn tortillas).ġ. Bake for 10 to 12 minutes or until the bottoms of the cookies are just golden.
Combine the 3 remaining tablespoons of piloncillo and the canela sprinkle the cookies with the piloncillo-canela mixture, patting it in so it adheres. Cut with cookie cutters into shapes or rounds. Roll out the dough between the parchment paper so it’s about 1/2 inch thick.Form the dough into a disk about an inch thick and wrap in parchment paper. Continue mixing until a stiff dough forms. Add to the creamed mixture along with the brandy or milk. Sift together the flour, baking powder and salt.Add the eggs, vanilla, and anise seeds, and beat until very light and fluffy.
Using a stand mixer or electric mixer, beat the butter and 1 cup piloncillo until combined. 1½ tablespoons ground Rancho Gordo Canela.2 teaspoons anise seeds or 1 teaspoon anise extract.1½ teaspoons Rancho Gordo Pure Mexican Vanilla Extract.Not too sweet, plenty short, the taste of piloncillo comes shining through and the hint of anise all make it perfect. I think this is just about the perfect cookie. Adapted from a recipe from Jane Butel’s Southwestern Kitchen, it uses our piloncillo, canela, and vanilla extract. Here’s a recipe for biscochitos, a holiday cookie popular in New Mexico.