Processo

Para el guacamole

1/2 c. plus 1 tbsp. extra-virgin olive oil

1/4 c. lime juice, from about 3 limes 

2 tsp. cumin

1/2 tsp. crushed red pepper flakes

1 lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 bell peppers, thinly sliced

1 large onion, thinly sliced

Tortillas, for serving 
Process 
chop meat, cook veggies and put toppings on it.

Assemble sopes by filling with warm refried beans, beef, shredded white cheese, avocado slices, shredded lettuce and tomato slices.

1 pound tomatillos, husked, rinsed

4 (3-inch-long) serrano chiles, stemmed, chopped

4 large garlic cloves, chopped

1 1/2 tablespoons olive oil

2 cups low-salt chicken broth

4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)

2/3 cup chopped fresh cilantro

Tip: If you don't have a tortilla press for this gorditas recipe, I used the glass baking dish to show you how to make them without the tortilla press.

instructions 

 
1. Prepare the chicken. Pound the chicken breast halves until thin. I like to put the chicken between two pieces of plastic wrap, and use a meat mallet or a rolling pin to gently pound it thin. Dip the chicken in beaten egg and then breadcrumbs.
2. Cook the chicken. Cook the breaded chicken in a pan with hot oil until lightly browned on both sides, and cooked through.
3.Assemble the torta. Slice the ciabatta roll in half and toast it. Spread a thin layer of mayonnaise, refried beans, and mashed avocado on the top piece of the roll. Layer the bottom part of the roll with the cooked chicken, cheese and peppers. Sandwich the roll together, and enjoy!

cup shredded Cheddar cheese (4 ounces)Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

2. Combine the cooked rice, sugar, and milk or cream in a heavy saucepan over medium heat.

3. Cook, stirring often, until the liquid has reduced and the pudding has thickened. This should take about 20 minutes.

4. Stir in dried or fresh fruit, toasted nuts, or a dash of spice. Try a combination of bananas and cinnamon or toasted walnuts and a bit of nutmeg.

5. If you like a rich pudding, try mixing in a bit of beaten egg and some additional milk. Stir constantly for about 2 minutes to cook the egg and thicken the pudding. If desired, stir in a bit of cold butter to add sheen.

6. Spoon your pudding into individual serving dishes; serve warm or chilled.

Instructions !!

2
Canela Entera GOYA® Ver los Detalles del Producto

1¼taza
Masarica GOYA® (también conocida como masa harina o harina de maíz) Ver los Detalles del Producto

¼cdta. 
de Sal

6tazas 
de leche entera

1cdta. 
de extracto de vainilla

Se hace en Agua

Steps

4 boneless skinless chicken breasts, cut into 1" strips

Kosher salt

Freshly ground black pepper

2 tsp. chili powder

2 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. cayenne

8 corn tortillas, warmed
            Directions.
1.In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.
2.Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges. 

3 dried guajillo peppers see notes

How to Make It

 

How to make:
Melt butter in a skillet over medium heat
stir flour into butter until smooth.
Add onion to flour-butter mixture
cook and stir until onion is softened
Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture cook and stir for around 2 minutes
 Stir chicken into mixture
 remove skillet from heat and cover
Top with toppings of your choice ( sour cream, cheese, salsa)