Border Grill's Day Of The Dead Fiesta Recipes (Access Hollywood Live)
Susan Feniger and Mary Sue Milliken – aka “The Too Hot Tamales” – from Border Grill stopped by Access Hollywood Live to share some tasty recipes perfect for your Day of the Dead celebration!
(Serves 6 to 8)
- 2 whole chicken breasts, split, with bones and skin
- Salt and freshly ground black pepper, to taste
- 2 cups chicken stock
- 3 1/2 cups Tomatillo Salsa (see recipe)
- 1/2 cup heavy cream
- 1 onion, sliced paper-thin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated Mexican manchego cheese
- 1 cup grated panela cheese
- 1/2 cup grated añejo cheese
- 1/2 cup canola oil
- 12 corn tortillas
- Butter, for greasing baking dish
Season chicken all over with salt and pepper. Bring chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
In a large mixing bowl, combine Tomatillo Salsa, heavy cream, onions, shredded chicken, salt, and pepper. In a separate bowl, combine the manchego, panela, and añejo cheeses.
Heat canola oil in a medium skillet over medium-low heat. Cook the tortillas, just about 5 seconds per side to soften, and then transfer to a large colander to drain.
Preheat oven to 350 degrees F. Butter a large baking dish or lasagna pan.
To assemble chilaquiles, spread a thin layer of cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form in a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese. Top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving.
Mexican Spiced Popcorn
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 12 cups, about 6 servings
- 1/4 cup vegetable oil
- 1/2 cup popcorn kernels
- 2 tablespoons butter, melted for serving
- 2 teaspoons Tajin*
- 1 teaspoon salt
Combine the oil and one popcorn kernel in a large pot. Place on a burner, turn the heat to high, cover, and cook until the kernel pops. Then add the remaining popcorn and cover again. When the corn starts popping, cover and cook, shaking constantly, until the popping stops. Transfer to bowls. Drizzle melted butter and toss with Tajin and salt.
* Tajin is a Mexican chile lime salt seasoning found in most grocery stores. If you can’t find Tajin, substitute with 1/2 teaspoon cayenne, 1/2 teaspoon smoked paprika, and 1/2 teaspoon citric acid over the popcorn.
Blood Orange Jalapeno Margarita
(Makes 1 cocktail)
- 1 slice jalapeño or serrano chile, with seeds
- 2 ounces Don Julio tequila blanco
- 1 1/2 ounces freshly squeezed blood orange juice*, preferably Moro
- 3/4 ounce freshly squeezed lime juice
- 3/4 ounce agave simple syrup**
- Ice, for cocktail shaker and glass
- 1 strip blood orange peel , for garnish (optional)
- 1 slice jalapeño, for garnish (optional)
Place chile slice in a cocktail shaker and using a muddler or the back of a spoon, pound and crush to release flavor and heat. Add tequila, blood orange juice, lime juice, and agave simple syrup. Fill cocktail shaker with ice, cover, and shake thoroughly to combine.
To remove jalapeño seeds, double strain mixture by pouring through the cocktail shaker strainer and a small wire mesh strainer into a rocks glass filled with ice. Garnish if desired and serve immediately.
* Straining the blood orange juice to remove the pulp creates a more concentrated flavor and a smoother juice.
** To make agave simple syrup, combine equal parts agave nectar and boiling water. Cool and store in refrigerator until ready to use.
All recipes courtesy of Mary Sue Milliken and Susan Feniger. For more, visit BorderGrill.com.