Doña Anita’s Chicken & Mole Recipe

Famous 150 Year Old Family Recipe

Doña Anita’s Chicken & Mole

Servings: 4-6 • Cook Time: 30 Min.

Ingredients:

• 1 Whole Chicken (parts)
• 1 Onion (cut in quarters)
• 1 Garlic clove
• 1 (4oz.) El Popular Mole
• 1 Tablespoon salt

Preparation:

Cut chicken in parts, place in 4 quart pot, fill with 3 quarts water, add salt to taste, onions, garlic. Allow chicken to boil until tender. Add 2 cups of chicken broth to a large skillet. Over a low flame slowly dissolve El Popular Mole. If mole sauce is too thick, add broth until desired thickness is obtained. Add chicken parts to the Mole sauce and allow to simmer for approximately 3 minutes. Serve hot. To compliment the chicken and Mole entrée, serve with rice, beans, and salad.

El Popular Mole Paste and Powder

Chorizo Bruschetta

Created by: Jamie Montanez

2nd Place Winner
2013 Ivy-Tech Chorizo Contest

El Popular Chorizo Bruschetta

Prep Time: 15 min.   Start to Finish: 45 min  4-6 Servings

Ingredients:

• French Bread, cut into ½ slices
• Olive Oil
• 1 package El Popular Chorizo Original
• ½ cup light brown sugar
• 8 plum tomatoes, small dice
• 8 yellow tomatoes, small dice
• 1 large bunch fresh basil, chiffonade
• 3 lemons, sliced
• Garlic, minced to taste
• 1 brick of Mozzarella Cheese, small cubes
• ½ cup Red wine vinegar
• 1 ½ cup Olive Oil
• Salt, pepper to taste

 

Directions:

1. Preheat oven 350 degrees.
2. Wash produce.
3. Cook El Popular Chorizo Original in a large sauté pan until browned, drain very well until it is a dry paste. Mix brown sugar into the chorizo, set aside in a large bowl.
4. Add tomatoes, basil, lemon juice, garlic, and cheese to the bowl
5. Mix vinegar and oil, add thyme, salt and pepper to taste, and add to bowl
6. Put in refrigerator to chill
7. On a sheet pan, lay out French bread slices, brush with olive oil and toast in oven until lightly toasted.
8. Cool and put on a platter.

 

 

Hot Chorizo Poppers Wrapped in Bacon

Bacon Wrapped Chorizo Poppers

Created by: Brittney Upshaw

2013 Ivy Tech Chorizo Contest

El Popular Chorizo poppers wrapped in bacon.

Prep Time: 25 min.      Start to Finish: 1 hour  24 Servings

Ingredients:

• 1 package of El Popular Chorizo Original
• 24 Jalapeno peppers
• 8 oz. of Queso Fresco
• 8 oz. of Cream Cheese (softened)
• 24 slices of bacon
• Toothpicks

 

Directions:

1.  Cook El Popular Chorizo Original, without casings in hot skillet over medium heat until cooked. Drain excess grease. Set aside.
2. Combine the shredded Mexican Queso Fresco and softened cream. Set aside.
3. Cut a slit in each jalapeno, starting near the crown and down to just near the tip. Clean out the membrane of the pepper and the seeds with the back of a teaspoon.
4. Using the same spoon, stuff the peppers half full with the cheese mixture.
5. Next, sprinkle the Chorizo on top of the cheese mixture.
6. Finally, wrap the peppers, with the slice of bacon. Secure the bacon to the pepper with a toothpick.
7. Preheat oven to medium hot heat. Bake peppers for 8-10 minutes, rotating each pepper every 2 minutes.
8. Let the peppers cool slightly, remove the tooth picks and serve warm.

 

El Popular Nachos

El Popular Chorizo Nachos

 

Prep Time: 15 min.      Start to Finish: 25 min.      8 Servings 

INGREDIENTS:

• 1 link (6 oz.) El Popular Chorizo
• 1 lb. Ground Beef or Turkey
• 1 can 16 oz. Refried Beans
• 1 bag of Tortilla Chips
• 2 Tomato diced (medium)
• 1 cup grated Quesadilla Cheese
• Crema Mexicana or Sour Cream
• 1 can nacho sliced Jalapenos
• 1 ½ Salsa
• 1 Onion (sweet) diced

INSTRUCTIONS:

1. In a skillet remove chorizo from casing and stir fry in a skillet over medium heat for 10 to 15 minutes, do not drain. Set to the side.
2. In a separate skillet brown and drain ground meat.
3. Add cooked chorizo to cooked ground meat and mix thoroughly.
4. Heat one can of Refried Beans add salt to taste.
5. Place 30 or more Tortilla Chips on platter
6. Spread Refried Beans on Tortilla Chips
7. Sprinkle chorizo and ground meat over all chips
8. Then liberally garnish all chips with cheese, onions, tomatoes and jalapenos.
9. Place dollop of Crema or Sour Cream over nachos.
10. Finish with salsa to taste.

 

Fiesta Chorizo Quiche

Created by: Mireya Flores
2013 Ivy Tech – Chorizo Contest

El Popular Chorizo Quiche

Prep Time: 25 min.     Start to Finish: 1 hour     Yields: 24 Appetizers

 

INGREDIENTS:

• Pastry for 1-crust 9-inch pie
• ½ cup shredded Swiss cheese
• ½ cup shredded Muenster cheese
• 2 eggs
• ¾ cup half and half
• ¼ tsp. salt
• 1/8 tsp. pepper
• ½ cup El Popular Chorizo
• 4 slices of bacon, crispy cooked, crumbled

For Pie

• 1- ¼ cups bread flour
• ½ tsp. salt
• ½ cup shortening chilled
• 1 tbs. ice water

INSTRUCTIONS:

Pie
Whisk the flour and salt together in a medium size bowl. Add in the cold shortening until the mixture resembles coarse crumbs. Drizzle the ice water and white wine over flour. Mix it with your hands just until the dough comes together.

Gently gather dough particles together into a ball. Wrap it in plastic and chill for at least 30 minutes, before rolling,
Divide dough into 24 balls

Filling
Preheat oven to 325 F. Divide pastry into 24 balls; 1 ball onto bottom and upside of each of 24 miniature muffin pan cups.

Toss cheese with flour in medium bowl; set aside. Beat the eggs, half-and-half and seasonings with wire whisk until well blended. Add to cheese mixture along with the chorizo and bacon; mix well. Spoon evenly into pastry-lines cups, filling each cup 2/3 full.

Bake 30-35 minutes or until filling is set and lightly browned.

– See more at: http://elpopularchorizo.com/fiesta-chorizo-quiche.html#sthash.7gaGJSIp.dpuf

Chorizo Popcorn

Alexis Coronado
2013 Ivy Tech – Chorizo Contest

El Popular Chorizo Popcorn

Prep Time: 25 min.     Start to Finish: 1 hour      Yields: 6 Servings

 

INGREDIENTS:

• ½ cup all natural popping corn kernels
• 2-3oz. Movie Theatre Butter Oil
• 2 oz. El Popular Chorizo Original
• 4 oz. salted butter

 

INSTRUCTIONS:

For Popcorn

1. Pour the oil into a heavy large pan with a lid.
2. Place 3-4 kernels into pan and cover turn heat to medium high.
3. When the first kernel pops, immediately add the ½ cup of popcorn kernels.
4. Shake pan gently over heat with lid slightly ajar to allow steam to escape.
5. When popping slows to 2-3 seconds remove from heat, carefully pour into large bowl.

Chorizo mixture

1. In a small sauce pan add the chorizo; gently stir until sausage is cooked about 5 minutes. Set aside.
2. In another pan add one stick of butter to melt.
3. When butter has melted, add the cooked chorizo and stir.
4. In a large bowl combine the popcorn with the butter and toss until popcorn is coated.

 

Longaniza Pot Pie

Created by: Madalyn Vance
2011 Ivy Tech Chorizo Contest

El Popular Longaniza Pot Pie

Prep Time: 15-30 min.     Start to Finish: 1.5 Hours      5 Servings

 INGREDIENTS:

• 1 lb. El Popular Longaniza
• 3 oz. potatoes, medium dice
• 3 oz. carrots, medium dice
• 3 oz. pearl onions
• 3 oz. green peas
• 12 oz. chicken Veloute sauce
• Salt, to taste
• Fresh cracked pepper, to taste
• 2 tsp fresh tarragon leaves
• 1 Frozen Flaky Pie Dough, thawed

 

INSTRUCTIONS:

Cut El Popular Longaniza into ½ inch pieces. Steam the vegetables separately until tender. Mix the vegetables, Longaniza with the veloute sauce. Pour the vegetables evenly into a prepared casserole dish. Top the casserole with the pie dough, cut holes to allow steam to escape. Bake at 400 degrees until the crust has brown. Enjoy!

 

Chorizo Dressing

Created by:  Cheryl Sims-Kindred

2012 Ivy Tech Chorizo Contest

Yields: 4-8 serving

 

Ingredients:

Prepared Cornbread muffin mix according to direction on box

• Eggs and Milk, needed
• 2- Boneless chicken breast, boiled, diced
• 1 lb. chicken gizzards, boiled, diced
• 1 lb. El Popular Chorizo, cooked and drained
• 4 stalks of celery, chopped
• 1 whole green pepper, chopped
• 1 medium yellow onion, chopped
• 4 pieces of raw oysters, minced
• 4 slices of cubes white bread, toasted
• 1 TBSP dry sage
• 2 TBSP poultry seasoning
• Garlic Salt, to taste
• White pepper, to taste

Directions:

Preheat oven 325F. Prepare the cornbread mix according to package on box, set aside to cool completely.  Boil the chicken gizzards and breast.  In a large bowl add the chop chicken gizzards, chicken breast, and cooked chorizo and chopped vegetables.  Next, finely mince the raw oysters and add to mixture.  Add cornbread, cream of chicken and cream of mushroom, cubed toasted bread, seasonings and gently toss.   Place in a baking pan 9 x 12 and bake for 2 hours or until set.

Chorizo Black Beans and Rice

Chorizo Black Beans & Rice

Created by: Jimmy Winters

 2011 Ivy Tech Chorizo Contest

El Popular Chorizo Black Beans & Rice

 

Yields:  4-6 Servings

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic-minced
• 1 Onion- medium dice
• 1 red and 1 yellow bell pepper- large dice
• 1 lb. El Popular Longaniza Sausage
• 15 oz. can black beans- drained
• 1 tablespoon chopped cilantro
• ½ teaspoon cayenne pepper
• Salt- to taste
• ½ lb Chihuahua cheese

Rice:

• 1 cup long grain rice
• 2 cups water
• Pinch of salt

 

Directions:

Take El Popular Longaniza out of the casing and cut into ¼ inch medallions. Cook until browned about 8 minutes, set aside. In a medium sauce pan add olive oil, sweat onion and garlic until onion is almost translucent. Add bell peppers and cook till tender but firm. Add cooked Longaniza, cayenne, cilantro and black beans. Cook on medium low heat for 20 min. Add salt to taste.

For the rice:

Wash rice under running water to wash out any extra starches that will make it sticky. Add rice and water in a medium sauce pot and bring to a boil. After water has begun to boil, reduce heat to medium and cover rice with a lid. After 10- 15 minutes, use the end of a wooden spoon to check if the water has absorbed into the rice. If water is absorbed, fluff with a fork. Serve black beans and Longaniza over rice and top with Chihuahua cheese.

 

El Popular Chorizo Pastallios

Created by: Erica Ferrer

 2011 Ivy Tech Chorizo Contest

El Popular Chorizo Pastallios

Prep Time: 15-20 min.     Start to Finish: 40-45 min.     32 Servings

Ingredients:

• 1 lb. of ground beef
• 1 link El Popular Chorizo (Original)
• 1 small can tomato sauce
• 1 small can green chilies
• 1 potato, peeled, diced, and par-cooked
• 8 oz. Chihuahua cheese, shredded
• 1 bag frozen dinner roll (semi-thawed)
• 1 pkg sazón seasoning
• Salt, to taste
• Oil

Directions:

Brown ground beef in a saucepan, when the meat is almost brown add the link of El Popular Chorizo, and the par-cooked potato. Cook until all the ingredients are cooked thoroughly.  Add the package of sazón seasoning, half of the can green chilies (if you prefer spicy add the whole can) and the can tomato sauce.  Simmer until liquid reduces. Put the meat mixture in a bowl let cool, cover and refrigerate.  When the mixture is cooled, take one of the semi frozen dinner roll season with salt and roll out into a 5 inch circle disc.  Scoop meat mixture into dough then add cheese, fold in half and seal the edges. Deep fry until all sides are lightly brown and drain on paper towel…..Enjoy!