Mexican Chicken Stacks

There is no such thing as Mexi-can’t food.   There is only Mexican.   Cheesy? Yes.  But there must be something about the word, “Mexican”.  Put it in front of any other type of food and it’s as if you can’t go wrong.  It reminds me of good mash-up music.  Overlay two separate things and somehow it becomes a perfect union.  How else could Mexican lasagna, Mexican burgers, Mexican ice cream, or Mexican pizza work so well? With a best friend visiting for the weekend, it was time for my own Mexican mash-up. 

I started with a slice of warm cornbread right from the oven.   This would be my cornerstone – I could build from here.  Cheese acted as the melty mortar for my Mexican stack.  Then brick-red Chili Tomato Sauce added a touch of crimson color and a fiery heat.  But I was careful to cool things down before they burned down the house.  The Lime-Grapefruit marinated chicken and even a few slices of avocado would be perfect touches.  Finally, I added the arugula, which made for a peppery, crunchy roof for this now towering Mexican Chicken Stack.   

Each bite was a symphony of flavors.  A full chorus of tastes and textures sang wildly as I dug through my stack.  It looked much like a deconstructed Taco Casserole, but tasted so much more gourmet.  I could taste every different section of the stack on its own, but all the parts worked so harmoniously with the whole.  I would recommend this to anyone who craves freshness and values making food from scratch. 

Mexican Chicken Stacks

- The layering really depends on your preference.  Mine went as follows: cornbread, cheese, tomato sauce, chicken, and arugula.  However, next time I think that I would switch the chicken and arugula and add avocado slices or sour cream to the very top.  I have also considered adding chipotle peppers to the Chili Tomato Sauce.  I have included my recipes for the Chili Tomato Sauce and the Lime-Grapefruit Chicken.  The cornbread I used was from Smitten Kitchen.  There is lots of room for variation in this recipe, so be creative!

Chili Tomato Sauce

Ingredients:

2 T olive oil

½ cup onion, finely diced

2 cloves garlic, finely diced

4 T ground chili powder

1 tsp ground cumin

1 tsp cayenne pepper, ground

1 (28 oz) can tomatoes, diced (do not drain)

1 cup chicken broth

Instructions:

1.        Heat a large pot over medium heat until hot, add oil. 

2.       Add onion and sauté for about 5 minutes, or at least until onions are translucent.

3.       Add garlic; continue to sauté over medium heat for about 3 more minutes. 

4.       Add chili powder, cumin, and cayenne pepper.   Stir until aromatic – about 1 minute. 

5.       Add tomatoes and chicken broth and bring to a boil. 

6.       Reduce temperature to medium heat. 

7.       Reduce the sauce down by about half, or until the sauce thickens (about 15-20 minutes).

Lime-Grapefruit Chicken

Ingredients:

Juice of 2 limes

Zest of 2 limes

Juice of 1 grapefruit

1 cup cilantro, finely chopped

4 cloves garlic, finely diced

Salt and pepper

Sugar or honey, to taste

Jalapeno, finely diced

2 green onions, finely sliced

2 chicken thigh and leg quarters, bone-in

Instructions:

1.       Mix all ingredients together in a large mixing bowl. 

2.       Use half of the marinade to add to the chicken; reserve the other half for a sauce for the chicken after it has been cooked.

3.       Marinade chicken for at least 30 minutes.   

4.       Meanwhile, preheat oven to 350˚ F.

5.       Bake chicken until juices run clear, about 30 minutes. 

6.       Remove chicken from bone, and shredding it.

7.       In a medium sized bowl, add the reserved marinade to the cooked chicken and refrigerate, covered, until ready to eat (up to one day).   

The Jalapeno, Lime, and CilanTrio: 3 Different Dips Using the Same Three Ingredients

I love a bargain as much as the next guy, but some cheap things must be bought on principle.  Take, for example, an $8 deep fryer we found at a thrift store.  Sure, it’s not going to produce anything overtly healthy (so far we have fried tortillas, pickles, saltines, and beignets – no regrets so far); but at least by the end of exams, your brain won’t be the only thing breaded and fried.  

Our deep fryer was full of possibility, easily outdoing any dorm’s vending machine as the best junk food machine around.  Some were skeptical – “What are you going to do with it?” Better question, what were we NOT going to do with it.  Visions of sugarplum fairies have nothing on beer-battered shrimp, crispy fried chicken, or fried dough.  Soft corn tortillas, the precursor to a perfect dipping vessel, were on sale for about $3 a package of 30, so we picked one up.  When we returned home, and cut each individual tortilla into 4 slices, we realized we had way more than a lot of chips. 

A ritual was born: finish an exam or paper, and then start up the deep fryer.  The reserve brain power we had left was enough to absently plop soft tortillas into our cauldron of scalding oil and watch them emerge as hot, honey-golden crisps.  After a quick sprinkle of salt, they offered the perfect salty crunch to kick started our fading minds.  But we weren’t finished yet.  We wanted something to go with it… Chips + dips=bliss. (Unfortunately, I saw none of these equations on my finals)

The fridge revealed a Mexican powerhouse trio: jalapeno, lime and cilantro.  Initially, we had planned on having guacamole and salsa on separate nights.  But with the copious chip count, we wanted both.  We upped the ante, added hummus to the dip list, and made all three for dinner.  Each incorporated the three fresh ingredients, but had a uniquely defined character.  Arranged elegantly on a long plate, we treated ourselves to velvety guacamole, vibrant salsa, and creamy hummus.  Served cold, it was the kind of meal you could enjoy when it’s too hot for anything heavy.   Although we had it as a dinner, it would also be an excellent appetizer before a meal of grilled chicken or flank steak. 

Guacamole 

Ingredients:

2 avocados, mashed

1 lime, juiced

¾ cup cilantro, finely diced 

½ small onion, diced

1 tomato, seeded and diced

1 jalapeño, seeded and diced

1 tsp salt (to taste)

¼ tsp cumin

Instructions:

1.       Mash avocados into a paste. 

2.       Mix in the rest of the ingredients, and chill.  Place plastic wrap over the guacamole (even when in a sealed container) to preserve freshness and color.

Makes about 2 cups. 

Fresh Salsa

Ingredients:

1 (14.5 oz) can organic tomatoes, diced

1 large tomato, seeded and diced

½ red onion, finely diced

½ cup corn, frozen but brought to room temperature

1 (14.5 oz) can black beans

½ cup cilantro, finely chopped

1 clove garlic, finely minced

1 jalapeno, seeded and diced

Salt and pepper to taste

Instructions:

1.       Mix together all ingredients.  Serve chilled. 

Makes about 4 cups.

Cilantro Jalapeno Hummus

Ingredients:

1 (14.5 oz) can garbanzo beans, reserve drained liquid

1 T tahini

1 clove garlic, finely minced

1 jalapeno, seeded and finely minced

½ cup cilantro, chopped

Lime juice

Cumin

Salt

Instructions:

1.       Remove as many skins from beans as possible. 

2.       Place beans into food processor or blender.  Blend, adding reserve bean liquid when needed.   Should come out looking like a thick, beige paste. 

3.       Add tahini, garlic, jalapeno, and cilantro to blender. 

4.       Season with lime juice, cumin, and salt.