Budin de Pollo

Rosa Mexicano Restaurant Recipe

Serves 2

4 pounds tomatoes
1/2 cup chopped white onions
2 tablespoons chopped garlic
1/2 teaspoon cumin
8 cloves
12 whole allspice berries
1/2 teaspoon white peppercorns
2 bay leaves
1/2 teaspoon dried oregano
1/4 cup sugar
2 tablespoons plus 1 1/2 teaspoons chipotle puree (puree canned chipotles in adobo in a blender)
2 Mexican cinnamon sticks, about 2 inches long
salt to taste

Roast the tomatoes in a 350 degree oven until they are soft and slightly browned on the skin. Peel and coarsely chop them. In a pot over medium heat, saute the onions with a little oil until they become translucent. Add the garlic and cook for another 2 minutes. Reserve 1 cup of tomatoes and add the rest to the pot. Combine the reserved cup of tomatoes with the cumin, clove, allspice, and peppercorns, and process in a blender until smooth. Add the puree to the pot. Add the bay leaves, oregano, sugar, chipotle purée, cinnamon, and season to taste with salt. Cook over medium heat for about 30 minutes, or until the sauce has reduced. Refrigerate until needed.

Poblano Cream Sauce:
2 pounds whole poblano chilies
1/4 bunch cilantro (about 1 ounce leaves)
1/4 bunch parsley (about 1 ounce leaves)
2 tablespoons mint leaves
Scant 1/2 cup (3 ounces) chopped white onion
1/4 pound spinach, blanched and squeezed to drain liquid
1 1/2 quarts heavy whipping cream

Roast the poblano chilies in a 350 degree oven until their skins blister, then peel and seed. In a blender, combine all the ingredients and blend until the mixture becomes a textured puree (you can also use a hand blender). In a pot over medium heat, bring the sauce to a boil for about 10 minutes. It should be slightly thickened and bright green. Blend again until smooth and salt to taste. When blending hot liquid, be sure to remove the blender cap; cover the blender with a dishtowel to prevent splattering. Refrigerate until needed.

Assemble the Budín de Pollo:
3 (6 inch) corn tortillas
6 teaspoons salsa
4 ounces shredded chicken
4 1/2 ounces Chihuhua cheese
1 1/2 ounces poblano strips (stemmed, seeded, cut into 1/4 inch strips)
2 tablespoons grilled corn kernels
1/2 cup poblano cream sauce
1 teaspoon chopped parsley
parsley sprigs for garnish

Preheat the oven to 375 degrees. Soften the tortillas by frying them in 350 degree oil for about 10 seconds (they shouldn’t get crispy). On a lined baking sheet, lay one tortilla flat. Spread 3 teaspoons of salsa over the tortilla. Spread half of the shredded chicken evenly and then 1 1/2 ounces of Chihuahua cheese evenly.

Add half of the poblano strips and half of the corn kernels evenly over the cheese. Top with a second tortilla and repeat steps one through four. Top with the last tortilla and spread the remaining cheese over the top tortilla evenly. Place in the oven for 8 to 10 minutes, or until all the cheese is melted and the budín de pollo is heated through. Serve atop the poblano cream sauce, garnished with a sprig of parsley.

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