Recipe for Las Manitas Enchiladas Zacatecanas
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LAS MANITAS ENCHILADAS ZACATECANAS

    Las Manitas Enchiladas Zacatecanas

    Chicken Filling
    1 whole frying chicken, giblets and excess fat removed
    1/2 medium onion, peeled and sliced
    1 clove garlic, peeled
    1 tablespoon salt
    2 tablespoons butter or margarine
    1 clove garlic, peeled and minced
    1/2 medium onion, peeled and chopped
    1 medium tomato, chopped
    1/2 bell pepper, seeded and chopped
    1 teaspoon black pepper
    1 teaspoon dried marjoram
    4 sprigs cilantro
    1 1/2 teaspoons cumin
    2 tablespoons tomato sauce
    1 1/2 teaspoons salt or to taste

    Put whole chicken, sliced onion, whole garlic clove, and 1 tablespoon salt in a pot with enough water to cover and bring to a boil. Reduce heat, cover, and simmer until chicken is done, about 30 minutes (it will be cooked more later). Remove from pot and let cool; reserve broth. Remove meat from bones and shred.

    In a large saucepan melt butter over low heat. Add all remaining ingredients except for tomato sauce and salt, and saute.


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