So I used to get this stuff from a SoCal based olive oil company, but they were sold out of it for over a year and I decided I had to learn to make it myself. This is the greatest seasoning for Mexican chicken. I've used it on a whole bird on the rotisserie, on bone in skin on thighs, but my favorite use is boneless thighs shredded and used to stuff enchiladas. It also works great on a dry brined flank or skirt steak, thin sliced and thrown in a tortilla. Most of the components you probably already have on hand, but one key ingredient you probably don't have (I didn't) is epazote. Do not leave this out. My local grocery store didn't have it so you might need to order it online, but trust me, it's worth it.
1 3/4 teaspoons cilantro
1 3/4 teaspoons epazote
1 3/4 teaspoons parsley
1 1/2 teaspoons garlic
1 1/2 teaspoons onion
1 1/2 teaspoons red pepper flakes
1/2 teaspoon cumin
1/4 teaspoon ginger
So there's the measurements. It's really close to the original. All the ingredients are dry. The garlic and onion are the dried minced variety, not powder. Of course, like all good rubs or seasonings there is no salt, so make sure to dry brine your meat of choice.
For the best chicken enchiladas ever, dry brine some boneless thighs. Hit them with some fresh ground black pepper. Sear them in an oven safe skillet that you can cover. I use a cast iron "combo cooker". Essentially a small dutch oven. I use the "lid" as a skillet to sear and use the deeper "pot" to cover it in the oven. Go for 25 minutes in a 375 degree oven and they should come out easy to shred with two forks. Make sure to return the juices from the skillet back to the shredded chicken. Add your Mexican herbs to the chicken and mix it up. I like to let it cool, then add shredded pepper jack, some canned green chiles, and a little corn (thawed frozen is perfectly fine). Wrap that in a corn tortilla (toothpick it to keep closed), top with some enchilada sauce and a little shredded cheddar. Finish it off in the oven, then top with a dollop of sour cream.
I'm an aficionado of enchiladas. I lived in Southern California for 37 years and had access to some really good Mexican food. These enchiladas are the best I've ever had. I hope you all can enjoy them and please let me know if you have any feedback on the seasoning.
Cheers!
1 3/4 teaspoons cilantro
1 3/4 teaspoons epazote
1 3/4 teaspoons parsley
1 1/2 teaspoons garlic
1 1/2 teaspoons onion
1 1/2 teaspoons red pepper flakes
1/2 teaspoon cumin
1/4 teaspoon ginger
So there's the measurements. It's really close to the original. All the ingredients are dry. The garlic and onion are the dried minced variety, not powder. Of course, like all good rubs or seasonings there is no salt, so make sure to dry brine your meat of choice.
For the best chicken enchiladas ever, dry brine some boneless thighs. Hit them with some fresh ground black pepper. Sear them in an oven safe skillet that you can cover. I use a cast iron "combo cooker". Essentially a small dutch oven. I use the "lid" as a skillet to sear and use the deeper "pot" to cover it in the oven. Go for 25 minutes in a 375 degree oven and they should come out easy to shred with two forks. Make sure to return the juices from the skillet back to the shredded chicken. Add your Mexican herbs to the chicken and mix it up. I like to let it cool, then add shredded pepper jack, some canned green chiles, and a little corn (thawed frozen is perfectly fine). Wrap that in a corn tortilla (toothpick it to keep closed), top with some enchilada sauce and a little shredded cheddar. Finish it off in the oven, then top with a dollop of sour cream.
I'm an aficionado of enchiladas. I lived in Southern California for 37 years and had access to some really good Mexican food. These enchiladas are the best I've ever had. I hope you all can enjoy them and please let me know if you have any feedback on the seasoning.
Cheers!
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