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Crema


Chipotle Agave Chicken Wings

Chipotle Agave Chicken Wings
Alitas de Pollo con Chipotle y Agave

Serves: 6

Alitas de Pollo con Chipotle y Agave" alt="Chipotle Agave Chicken Wings
Alitas de Pollo con Chipotle y Agave" />

Ingredients

To make the marinade for the wings:

2 cups buttermilk

3 cloves garlic, minced or pressed

2 chipotle chiles from chipotles chiles in adobo sauce, seeded and minced

1 tablespoon sauce from chipotle chiles in adobo sauce

1/4 cup orange juice

Zest of an orange

1 tablespoon kosher or coarse sea salt

1 teaspoon freshly ground black pepper

3 pounds chicken wings


To make the chicken wing sauce:

4 tablespoons agave syrup or maple syrup

1 garlic clove, minced

1 teaspoon Tabasco sauce

2 tablespoons sauce from chipotle chiles in adobo sauce

1 1/2 teaspoon apple cider vinegar

3 tablespoons olive oil

1/4 teaspoon kosher or coarse sea salt, or to taste


To make the dipping sauce:

1 cup Mexican crema, crème fraiche or sour cream

1/2 cup crumbled queso fresco or a mild feta cheese

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped cilantro leaves and upper parts of stems

2 tablespoons chopped chives

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


Carrot and celery sticks to eat along with the wings and dip in the dipping sauce

To Prepare

In a large bowl or baking dish, add all the ingredients for the wing marinade: buttermilk, garlic, chipotle chiles, sauce from chipotles in adobo, orange juice, orange zest, salt and pepper, mix to combine. Add the chicken wings and mix well to make sure all of the wings are coated. Cover tightly with plastic wrap and refrigerate for a couple hours or overnight.

Preheat oven to 450°F. Place a cooling rack onto a lined (with aluminum foil or parchment paper) rimmed baking sheet and brush the cooling rack with vegetable oil. Remove the wings from the marinade and place them directly onto the cooling rack. Bake for 40 to 45 minutes, flipping once after 25 minutes, until crisp and browned on all sides.

While the wings are baking, place a small saucepan over medium heat and add all of the ingredients for the chicken wing sauce: agave syrup, garlic, Tabasco sauce, sauce from chipotles in adobo, vinegar, olive oil and salt, bring to a simmer. Whisk to emulsify and combine. Turn off the heat and set aside.

In a small bowl, combine the crema, queso fresco, lime juice, cilantro, chives and salt and pepper to taste. Stir well and set aside.

Once the wings are ready, place them in a large bowl. Whisk the agave wing sauce once more with a fork or whisk, then pour it over the wings and toss well so that all the wings are coated. Serve with the crema dipping sauce on the side.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/chipotle-agave-chicken-wings/


November 15, 2013
Fennel Lime Crema

This is one of the quickest recipes that I have come up with.

It was just as quick to come up with it, as it was quick to make it.

It was sheer craving: I imagined it to accompany the Potato, Sweet Potato and Granny Smith Latkes, but you can use it to complement so many other things.

Continue reading Fennel and Lime Crema


WHITE RICE AND POBLANO RAJAS CASSEROLE
Cazuela de Arroz con Rajas de Chile Poblano
Serves 10

INGREDIENTS
4 cups cooked white rice
2 tbsp butter and a bit more to butter the baking dish
1 cup white onion, slivered
3 poblano chiles, about 3/4 lb, charred, skinned, stemmed, seeded, and sliced. Click here for more information on how to prepare them
1 1/2 cup Roma tomatoes, chopped
1 cup corn kernels, fresh, thawed from frozen or canned and drained
1 tsp kosher salt or to taste
1/2 cup Mexican style cream, or Latin, Salvadorean, creme fraiche or heavy cream
1/2 cup queso fresco, can substitute with farmers, basket or ricotta cheese
1 1/2 cup Monterey jack, light cheddar or mozzarella, shredded

TO PREPARE
Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.

Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.

Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.


June 12, 2010
chipotle shrimp

Shrimp tend to be perceived as a treat. That fancy item on a menu.

Think about what happens at a shrimp station on a Sunday buffet. It gets crowded. Even if you didn’t feel like eating shrimp, if there’s a shrimp station, chances are you will eat them. Your mom, your dad, your husband or friends will look at your shrimp-less plate and push some shrimp onto your plate.

Growing up in Mexico City, family Sunday lunches with the dozens and dozens members of our immediate family included giant shrimp from the Mercado de la Viga.  There was so much anticipation as to when they would majestically appear on that huge platter carried by my grandmother. Before they got to the table, people started sneaking away some. So my grandmother decided to set a pre-lunch agreement on the number of shrimp per head, to avoid childish grown up wording snaps like “YOU always get the extra shrimp” or sudden door slams.

So when I was asked to develop a Mexican menu for the 2010 RAMMYS Awards I just had to include shrimp. I paired them with some signature Mexican ingredients: smoky and hot Chipotle Chiles in Adobo, tangy and salty Mexican Cream and the iconic Tequila Reposado.

Continue reading Tequila, Mexican Cream and Chipotle Shrimp


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