Yield: 4 Servings
|1½ teaspoon||Ground black pepper|
|1 pounds||Boneless chicken breasts; trimmed & cubed|
|5 tablespoons||Each butter & olive oil|
|2||Fresh tomatoes; chopped|
|2||Cloves garlic; minced|
|1 teaspoon||Cumin powder|
|1 teaspoon||Fresh whole oregano|
|¼ teaspoon||Garlic salt|
|6||Ti leaves - ti leaves add a special flavor to this dish; are sold at any flower shop|
Mix together flour, salt and pepper. Dredge chicken pieces in the mixture.
Saute the floured chicken in 2-½ tbs. each of butter and oil at 350 F.
Remove chicken from the pan. Leaving all the drippings in the pan, add the additional oil and butter. Add tomatoes, onion, garlic and spices. Cover and cook for 20 minutes. Puree the sauce in a blender until you have a very smooth consistency. Lay out 3 Ti leaves, on top of each other but perpendicular (log cabin style). Place ½ the chicken in the center, ladle ½ of the sauce over the chicken and top with a cherry tomato. Fold leaves up and tie off with heavy string. Repeat with 3 more Ti leaves and remainder of chicken and sauce. Steam the Ti leaves in a large deep pan for 5 minutes until the leaves are moist, hot and soft. To serve, cut the top of the leaves off with a knife. Serve in the leaves.
SEATTLE. WINE: TORRES GRAN VINA SOL, RESERVA GREEN LABEL, 1977
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .