**Chicken Fritters with Tomato-Cumin Sauce (Tortitas de Pollo con Salsa de Tomate y Comino): A Culinary Symphony of Flavors**
Embark on a culinary journey to the heart of Mexican cuisine with this delectable dish of Chicken Fritters with Tomato-Cumin Sauce (Tortitas de Pollo con Salsa de Tomate y Comino). These chicken fritters, also known as tortitas de pollo, are a symphony of flavors and textures that will tantalize your taste buds. Crispy on the outside and tender on the inside, the chicken fritters are enveloped in a rich, aromatic tomato-cumin sauce that adds a delightful tang and warmth. Accompanied by fluffy rice and a refreshing tomato salad, this dish is a harmonious blend of flavors and textures that will leave you craving for more.
**Inside the Article:**
* **Chicken Fritters (Tortitas de Pollo):** Discover the secrets to creating perfectly crispy and flavorful chicken fritters. Learn the art of seasoning, coating, and frying the chicken to achieve that irresistible golden-brown exterior and juicy, succulent interior.
* **Tomato-Cumin Sauce (Salsa de Tomate y Comino):** Immerse yourself in the vibrant flavors of this tangy and aromatic sauce. Explore the perfect balance of tomatoes, cumin, garlic, and other spices that come together to create a sauce that complements the chicken fritters beautifully.
* **Fluffy Rice:** Enhance your meal with a side of fluffy, perfectly cooked rice. Learn the techniques for achieving the ideal texture and consistency, whether you prefer using a rice cooker or a traditional pot.
* **Refreshing Tomato Salad:** Complete your culinary experience with a refreshing tomato salad that adds a burst of freshness and acidity to the dish. Discover the art of selecting ripe, flavorful tomatoes and complementing them with simple yet effective seasonings.
Embark on this culinary adventure and savor the delectable flavors of Chicken Fritters with Tomato-Cumin Sauce. Prepare to tantalize your taste buds and indulge in a delightful symphony of flavors and textures that will leave you craving for more.
CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)
I found this one online but I don't remember where. The flautas are very good but the salsa is outstanding. It goes well with all manner of dishes especially tacos, burritos, and chimichangas, etc. The times are a guess.
Provided by Pierre Dance
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 3/4 cup cheese with chicken.
- Heat tortillas one at a time in a very hot, dry pan until soft.
- Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
- Secure with a toothpick.
- Heat a frying pan containing 1/2 inch oil to 350°F.
- Deep fry flautas until golden and crisp.
- Drain on paper towel.
- Serve topped with warm tomato salsa and crumbled cotija cheese.
- ---Salsa---.
- Mix all salsa ingredients in a sauce pan over medium heat.
- Sauté, stirring all the while, until it just starts to simmer.
- Remove from heat, its ready to serve.
- This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).
SALSA DE TOMATILLO
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
Provided by SABRINATEE
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g
CHICKEN FRITTATA WITH TOMATO SALSA
Ready in under an hour, our Chicken Frittata with Tomato Salsa is topped with spicy pico de gallo for a guest-pleasing Mexican-style brunch.
Provided by Yvette Marquez
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
- Heat oven to 350°F.
- In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
- In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
- Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
- Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.
Nutrition Facts : ServingSize 1 Serving
TORTITAS DE POLLO (CHICKEN CROQUETTES)
Very tasty recipe from Cocina Facil magazine. think little chicken burgers in the BEST homemade salsa verde. DH hates hot, so kept the chipotles on the side and served with crema.
Provided by Carol in Cabo
Categories Chicken
Time 20m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chicken, bread crumbs, milk, half the onion, salt and chile, and cilantro (if using) in a small bowl. Form into 8 patties.
- Heat the oil in a large saute pan, and fry the Tortitas (patties) until golden. Remove from heat, place on paper towel lined plate and keep warm.
- In the same pan fry the rest of the onion and add the tomatillos and garlic, saute until softened. Add one cup water and the chipotle. Blend or process until you have a nice Salsa Verde.
- Return the Tortitas (patties) to the pan and cook on low heat for 10 minutes until done.
- To plate: put some salsa on the plate, add Tortitas, drizzle with more salsa and drizzle or dab of Crema.
- OOPS! Forgot to mention that the meat seemed too loose so I rolled the portions in more breadcrumbs, then flattened and added to pan. I think that's why they came up so nicely golden.
- Just made again. The store didn't have ground turkey so I went to Cabo Mar fish monger and got fresh Jurel (a white fish) and they ground it for me. SO MUCH BETTER.
Nutrition Facts : Calories 237.8, Fat 16.2, SaturatedFat 2.7, Cholesterol 4.3, Sodium 117.1, Carbohydrate 20.4, Fiber 2.8, Sugar 5.8, Protein 4.2
SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN
Categories Cheese Chicken Onion Appetizer Fry Quick & Easy Cinco de Mayo Dinner Hot Pepper Tomatillo Cilantro Tortillas Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 chalupas
Number Of Ingredients 16
Steps:
- Make salsa:
- Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
- Make chalupas:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
- Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
Tips:
- Use fresh ingredients for the best flavor. Fresh chicken, tomatoes, and cumin will give your fritters and sauce the best possible taste.
- Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook it just until it is cooked through, about 5 minutes per side.
- Make sure the sauce is flavorful. The sauce is what really brings this dish together. Make sure it has a good balance of sweetness, acidity, and spice.
- Serve the fritters and sauce with your favorite sides. Rice, beans, and salad are all great options.
Conclusion:
Chicken fritters with tomato-cumin sauce are a delicious and easy-to-make dish that is perfect for a weeknight meal. The fritters are crispy on the outside and juicy on the inside, and the sauce is flavorful and tangy. Serve with your favorite sides for a complete meal.
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