The first recipe isn't very exact as I really just set out to re-create one of my favorite restaurant dishes from my college days. The Hula Hut is a favorite in Austin, TX, and why wouldn't it be? Beautifully situated on Lake Austin, it serves up amazing cocktails and wonderful food that is a cross between Mexican and Polynesian food - "Mexonesian!"
My favorite menu item way back when was the "Chicken and Guacamole Tubular Taco." I hadn't had it in 10 years, but summer before last, I went back and got to experience it again. It did not disappoint! After making a batch of Salsa Verde last week with our tomatillos, I decided it was the ideal time to try to recreate this dish. I made it tonight and it tasted just like I remember!
Ingredients:
Flour tortillas
Salsa Verde
Sour Cream
Monterey Jack cheese
Cheddar cheese
Guacamole (simple is best here: just smashed avocado seasoned with salt/pepper and lemon juice)
Chicken Breast (I used the breast of an herbed rotisserie chicken as a short cut)
Combine salsa verde and sour cream (roughly 1:1) to make your enchilada sauce. In each tortilla place: Monterey Jack cheese, a drizzle of enchilada sauce, guacamole and chicken. Roll and place seam side down in a baking dish. Finish by covering all of the tortillas with enchilada sauce and sprinkling with cheddar cheese. Bake at 350 F covered for 20 minutes and uncovered for 5. Serve with a simple green salad or tomato salad.
Jeanne's Tomatillo Gazpacho with Cilantro Oil
Ingredients:
1/4 cup Cilantro, including soft stems
1/2 cup Olive Oil
1 1/2 pounds Tomatillos - washed & rough chopped
1 English Cucumber, or 2 slicer Cucumber - peeled & rough chopped
1 medium Green or yellow Bell Pepper - seeded & rough chopped
1 small avocado (optional) - pitted & rough chopped
1 garlic cloves
1/4 cup red wine vinegar
Salt, white (or black) pepper, hot sauce - to taste
1/4 cup Cilantro, including soft stems
1/2 cup Olive Oil
1 1/2 pounds Tomatillos - washed & rough chopped
1 English Cucumber, or 2 slicer Cucumber - peeled & rough chopped
1 medium Green or yellow Bell Pepper - seeded & rough chopped
1 small avocado (optional) - pitted & rough chopped
1 garlic cloves
1/4 cup red wine vinegar
Salt, white (or black) pepper, hot sauce - to taste
Method:
1. In the food processor combine cilantro & 1/4 cup of olive oil until smooth, pour into a jar & refrigerate.
2. Process the garlic, bell pepper, onion, avocado (optional), vinegar, remaining olive oil until smooth & place in a large serving bowl.
3. Pulse the tomatillos & cucumbers until desired consistency is achieved (some prefer chunky) & add to serving bowl.
4. Season to taste with salt, pepper, hot sauce, or additional vinegar.
5. Refrigerate the soup until well chilled.
6. Serve the soup in a chilled bowls, drizzled with the reserved cilantro oil.
1. In the food processor combine cilantro & 1/4 cup of olive oil until smooth, pour into a jar & refrigerate.
2. Process the garlic, bell pepper, onion, avocado (optional), vinegar, remaining olive oil until smooth & place in a large serving bowl.
3. Pulse the tomatillos & cucumbers until desired consistency is achieved (some prefer chunky) & add to serving bowl.
4. Season to taste with salt, pepper, hot sauce, or additional vinegar.
5. Refrigerate the soup until well chilled.
6. Serve the soup in a chilled bowls, drizzled with the reserved cilantro oil.
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