My Global Hustle

POLLO A LA YUCATECA EN HOJAS DE PLATANO

YUCATAN-STYLE CHICKEN IN BANANA LEAVES

For 8-12 people

PREPARE ONE DAY AHEAD:

6 boneless chicken breasts

 

MARINE LAS PECHUGAS CON:

1/2 package prepared chilmole

1 tablespoon ground cumin

2 tablespoons ground oregano

1 teaspoon whole black peppercorns

6 garlic cloves, pureed

1 tablespoon paprika

1/2 cup olive oil

1/2 cup wine vinegar

1/3 cup grapefruit juice

1/3 cup lime juice

1/2 cup orange juice

 

Puree above ingredients in a mortar or blender. In a glass oven dish marinate the chicken breasts overnight.

 

Remove chicken breasts from marinade. Let stand 1/2 hour at room temperature. Baste with remaining marinade and grill lightly on both sides until lightly browned. Cut each chicken breast in 4 equal pieces.

 

TO ASSEMBLE:

6 banana leaves, toasted, cut in 4 pieces

1 large glass or clay oven dish

4 – 5 red onions, thinly sliced

4 – 5 tomatoes, thinly sliced

Lard or vegetable oil

4 bay leaves

1 bunch epazote

 

In a skillet heat the lard or oil. Sauté onion slices until golden and lightly sauté the tomato slices.

 

On each banana leaf quarter place a slice of tomato and a slice of onion. Place a chicken piece on top, then another slice of tomato and onion, dribble with marinade and olive oil, and 3 epazote sprigs. Salt and pepper to taste. Wrap leaf around to form a small pouch. Tie with strings sliced from the banana leaves.

 

Steam for 15 to 20 minutes in a steamer or covered kettle.

Serve immediately.

 

Filed under: Erika's EATs by !YG
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GUACAMOLE CON HIERBABUENA Y GRANADA

GUACAMOLE WITH MINT AND POMEGRANATE

For 4 people
FOR THE GUACAMOLE:
4 tablespoons minced onion

14 mint leaves, chopped

3/4 teaspoon coarse salt

4 serrano chiles, minced

2 large ripe avocados, halved and chopped

4 limes, juice

1 dash olive oil

FOR THE GARNISH:
2 ripe pomegranates, seeds removed

TO PREPARE THE GUACAMOLE:
In a molcajete or food processor place onion and puree with mint and salt; add chiles, puree, add chopped avocado. Stir in the olive oil. Blend to obtain a semi-thick puree. Add lime juice, stir to blend well. Correct seasoning.

TO SERVE:
In a bowl or molcajete place the guacamole and garnish with the pomegranate. Serve with toasted tortillas or tortilla chips.

Filed under: Erika's EATs, Food Yum by !YG
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We are moving closer into the Holiday Season & U know what that means……… A lot more house parties. 🙂 So we’ve (me, myself & I) started a new section “Erika’s EATs” featuring my favorite Mexican girl Erika Mercado. 2 day Erika shares a recipe for “Brocheta De Camaron A La Cervez”. This is a great little appetizer for any event that u plan 2 host @ the crib… Check it out -!YG

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BROCHETA DE CAMARON A LA CERVEZA

SHRIMP BROCHETTE WITH BEER

For 4 people

 

FOR THE ARBOL CHILE OIL:
3/4 cup olive oil

1 garlic clove

6 árbol chiles, cleaned

 

FOR THE SHRIMP:
4 medium shrimp, cleaned, peeled and deveined

4 skewers

1/2 tablespoon butter

1/2 teaspoon salt

FOR THE GARNISH:
4 tequila shots

1 bottle Bohemia beer, very cold

TO PREPARE THE ARBOL CHILE OIL:
Heat the oil in a skillet. Add garlic, cook until golden and remove from heat. Add chiles and sauté until lightly browned and crisp, remove from heat and puree in blender.

Strain the oil and cool; transfer to a squeeze-bottle.

 

TO PREPARE THE SHRIMP:
Peel the shrimp, open slightly and devein. Insert a skewer lengthwise in each shrimp. Season with salt.

In a wide container place the shrimp and pour over the arbol chile oil. Marinate for 20 minutes.

In a skillet or on a grill, sprinkle with arbol chile oil and butter, and cook the shrimp for 1 to 2 minutes. Sprinkle again with oil and season to taste.

 

TO SERVE:
Place the shrimp brochettes in the tequila shot glasses and serve. At the table, pour over the beer, to foam. Serve immediately.

Filed under: Erika's EATs by !YG
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