By IMPASTIAMO Classes
Discover Mexico: Pollo Ultra Enfiestado con Poblano Picasso
Regional recipes taught by world class chefs during Hispanic Heritage month. Brought to you by Tequila Herradura.
Updated at: Thu, 17 Aug 2023 12:09:34 GMT
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Ingredients
2 servings
Sous Vide Chicken
2chicken breasts
2 Tbspolive oil
does not need to be included in kit
1 clovegarlic
5 sprigsthyme
0.5lemon
for zest
salt
does not need to be included in kit
Kale Chips
1 bunchkale
0.5 bunchcilantro
0.25serrano chile
2 Tbspolive oil
does not need to be included in kit
1 clovegarlic
Roasted Beets
2beets
large
2 Tbspolive oil
does not need to be included in kit
salt
pepper
to taste, does not need to be included in kit
Sauce
3 oztequila
ultra
1.5lemons
for peel and sauce
2 cupschicken stock
or vegetable, or water
2 Tbspunsalted butter
1 Tbspolive oil
not included in kit
2 Tbspflour
2garlic cloves
¼ cuponion
sliced
5 sprigsthyme
salt
pepper
to taste, does not need to be included in kit
Poblano Picasso
2 oztequila
ultra
1 ozpineapple juice
75 ozlemon juice
0.5 ozagave nectar
2poblano peppers
muddled
1 pinchcumin
0.75 ozlemon juice
ice
Tools
Instructions
Before the Class Starts
Step 1
Wash and fully dry the kale and cilantro
Step 2
Place one rack in top of the oven and one at the bottom
Step 3
Preheat the oven at 375 F
Step 4
Fill a 6-quart pot with water and set on the stove
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