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La Fiesta Grandma’s Chicken Sauce (Enjococado)

December 18, 2016

La Fiesta Grandma’s Chicken Sauce (Enjococado)

Adapted from Travel the Senses: The Search for Enjococado:http://travelthesenses.com/2011/08/the-search-for-enjococado-the-best/

If you’ve ever been to La Fiesta in Mountain View you probably tried grandma special sauce. It is a wonderful combination of chili flavors, tomato and creaminess that is hard to duplicate. We don’t get out there very often these days unfortunately. So I’ve been on a journey to find a recipe that re-creates the flavors of this wonderful dish. Luckily I stumbled upon the recipe link above from Travel the Senses.

Ingredients
3 chicken breast halves
salt to taste
2 tbsp oil
3 medium tomatillos
2 roma tomatoes
6 guajillos chiles (dried, devined, and seeded)
3 de arbol chiles (dried, devined, and seeded)
1 tbsp oil
1/4 cup yellow onion, chopped fine
2 garlic cloves
3 green onions, chopped fine
1 strip of cinnamon
1/2 teaspoon cumin
1/2 cup slivered almonds
15 oz Mexican cream

Directions

  1. Salt both sides of the chicken breast generously.
  2. Place tomatillos and tomatoes in a medium pot and fill with water just to cover. Bring to a boil.
  3. Remove from heat and add chiles, then cover and let stand for 15 minutes.
  4. Meanwhile, sauté 1 tbsp oil, garlic, yellow onion, green onion, cinnamon, and cumin over medium heat until the onions soften soft, then add the slivered almonds and cook for another 5-10 minutes. Remove from heat.
  5. In a large pot, heat 2 tbsp oil over medium heat and cook the chicken slightly (shouldn’t be fully cooked), no more than five minutes. Remove from pot and turn heat off.
  6. Drain the tomato/tomatillo/chile mixture, reserving liquid and place into a blender. Add 1 cup of the reserved liquid.
  7. Add the onion mixture to the blender and blend until smooth.
  8. Pass blended mixture through a Chinois to strain out any chile flakes, etc.
  9. Add mixture to pot and turn heat to medium-low. It’s important to do this when the pot is still warm. Stir well, scraping any chicken pieces off the bottom of the pot.
  10. Add chicken to the mixture and cook for 15 minutes, stirring occasionally.
  11. Add the Mexican cream and allow to cook for an additional 10 minutes over low heat until the cream is fully absorbed and the mixture is warm.

Serve with Mexican rice and refried beans as well as warm flour tortillas. Alternatively, substitute a pre-roasted chicken and use chicken broth instead of water in the recipe.
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