Image from WarNet.ws
Submit your food art or found food art photos to info@foodaskew.net!
Food Art Friday for August 22nd
2
Tag Archives: tomatoes
Puebla Chicken and Potato Stew
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8
Ingredients
| 2 lbs. chicken thighs (with skin & bone) | 6 c. water | |
| 1 large white onion, quartered | 2 tsp salt | |
| 2 garlic cloves, unpeeled | 14 oz. whole tomatoes in juice (1 can) | |
| 4 tsp Chipotle chilies in adobo (chopped, canned) | 1 tsp dried oregano (preferably Mexican) | |
| 1 tbsp vegetable oil | 1 ½ oz. dried Spanish chorizo, finely chopped (1 link) | |
| 1 lb. boiling potatoes | 2 oz. queso fresco, crumbled (½ c.) | |
| avocado | corn tortillas |
Directions
- Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
- While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
- Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
- Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.
Taco Soup
Submitted by Joe
Serves 6-8
Ingredients
| 1 lb. lean ground beef | ½ c. onions, diced | |
| 15-16 oz. black beans (1 can) | 15-16 oz. pinto beans (1 can) | |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) | 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) | |
| 11 oz. Green Giant Mexicorn (1 can) | 14 oz. beef broth (1 can) | |
| 1 pkg. Old El Paso Taco Seasoning | 1 tbsp salt | |
| 1 tbsp pepper | ½ tbsp garlic powder | |
| ½ tbsp chili powder | 16 oz. sour cream | |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
Directions
- Dice the onions. Rinse & drain all cans of beans.
- Crumble & brown beef in a large pot over medium high heat.
- Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
- Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
- Reduce heat to low, add beef broth, taco seasoning & stir to mix.
- Cover pot & let soup simmer on low for 30 minutes.
- Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Turkey Jack Chili
Submitted by randilicious
Serves 8
Ingredients
| 1 large onion, finely chopped | 1 green bell pepper, finely chopped | |
| 4 cloves garlic, minced | 3 roma tomatoes, diced | |
| 2 tbsp tomato paste | 1 tbsp butter | |
| ¼ c. all-purpose flour | 1 tbsp dried oregano, crushed | |
| 1 tsp basil | 1 tsp ground cumin | |
| 2 tsp crushed red pepper | ½ c. chili powder | |
| 14.5 oz. whole peeled tomatoes w/ liquid, chopped | 1 lb. ground turkey | |
| 15.25 oz. kidney beans | 1 jalapeño pepper | |
| 2 tbsp Jack Daniels whiskey | salt & ground black pepper to taste |
Directions
- Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
- In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
- Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
- Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
- Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
- Goes great over baked potatoes & some cheddar cheese on top.
Sweet Pepper Poppers
Submitted by AmyMichelle
Serves 6
Ingredients
| 3 garden peppers (use 1 green, yellow, & red) | 1 tomato, cored, seeded, & diced | |
| ¼ c. diced red onion | 1 tsp dried cilantro | |
| ¼ tsp coarse kosher salt | 8 oz. shredded Monterey Jack cheese |
Directions
- Preheat grill to a medium temperature.
- Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
- Mix remaining 5 ingredients in a small bowl.
- Spoon mixture into pepper cups.
- Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
- Use a large spatula to remove the peppers… WARNING they will be HOT.
- Top with sour cream, if desired.