Chicken Mole Soft Tacos
My friend, Mary, took me to an amazing Mexican market called Vallarta here in Oxnard. It was a feast for the eyes and I’ll be taking my camera the next time I go. We didn’t have much time, but I did buy 1/2 pound of Mole Poblano and fresh Flour Tortillas.
Pre-heat oven to 350 degrees.
Place 4 boneless, skinless Chicken Breasts on a large piece of foil and sprinkle them with salt and pepper.
Fold the foil, crimping it along the edges to form a secure packet.
Place the foil packet on a rimmed baking sheet and bake for 35 minutes.
Remove cooked Chicken Breasts from foil and slice into 1/8 – 1/4 inch slices.
In a large skillet, place the mole paste and stir in up to 1 cup Chicken Broth, stirring until sauce reaches desired consistency.
Add sliced chicken and cook until heated through and coated with sauce.
Serve with warmed Flour Tortillas, Sour Cream, shredded Cheese, Mexican Rice, Pinto Beans, and Avocado Salsa.
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Avocado Pico de Gallo In a medium bowl, stir together:
3 Heirloom Tomatoes, diced
1/2 White Onion, finely diced
2 ripe Haas Avocados, peeled, seeded, and diced
About 6 sprigs fresh Cilantro, minced
Juice of 1/2 a Lemon (or Lime)
1/2 tsp Salt
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| Strawberry Shortcake with Lemon Biscuits |
Strawberries
Oxnard is the Strawberry Capital of California, so we are lucky to have beautiful berries year-round. However, this is the first harvest of the summer varieties which are much sweeter and juicier than the winter ones.
Wash, hull, and slice 3 Pints of Fresh Strawberries.
Toss with 1/4 cup Limoncello – an intense, sweet Italian lemon liquor that is generally served as a “digestivo” – or after-dinner drink.
Preheat oven to 400 degrees.
In a small bowl, throughly combine:
1/4 cup sugar
2 teaspoons lemon zest
Set aside.
In a medium mixing bowl, stir together:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons packed golden brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Work into the four mixture with a pastry cutter:1/2 cup chilled unsalted butter, cut into 1/4 inch pieces
When the dough begins to resemble tiny peas, pour in:
2/3 cup milk
Continue cutting into the dough until evenly moistened.
Turn dough out onto a floured surface and pat down to 1/2 – 3/4 inch thickness.
Cut into desired shapes 3 – 3 1/2 inches in diameter.
Continue to re-roll and cut biscuits until you’ve used as much of the dough as you can.
Place biscuits on a parchment paper-lined baking sheet.
Divide lemon sugar equally among biscuits spreading it evenly on their tops.
Bake for 15 – 18 minutes until golden brown.
While biscuits are still warm, split them in half horizontally, top bottom with strawberries, replace top.
Serve with vanilla ice cream, or whipped cream.
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| Angel detail in the garden where we were married at The Pierpont Inn, Ventura, CA |
Enjoy!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Hi Susan, the biscuits look fantastic! I love the lemon-sugar topping on them. Do you think I could make them ahead of time, flash freeze and bake right before serving. Thank you!
Thank you for replying so quickly, we have friends coming over on Saturday, I’ll make the biscuits tomorrow. Thanks again and I’ll let you know how it turns out.