Hāʻawiʻia kēia meaʻono mīkini me ka Mexican i ka mea maikaʻi loa o ka kuke kīhāpaiʻAmelika me kahi mea kanuʻono a me ka paʻakai Mexica. ʻAʻole wale ka maʻalahi o ka hoʻomākaukauʻana, maikaʻi nō hoʻi,ʻo ia hoʻi: ka haʻahaʻa-haʻahaʻa, ka momona momona, a me ka lowlolo-akā, e'ōhinu ana i ke kahi! Hāʻawiʻia kahi meaʻai no ka mea kanuʻulaʻulaʻulaʻula i hāʻawiʻia, akā, hiki i kahi 3 teaspoons 2/8 ml i hoʻohanaʻia.
ʻOiai ka moa o ka moa i loko o ka umu,ʻo ka nui o nā kuke i Meikoikoʻaʻole lākou e hoʻohana pinepine i kā lākou mau umu. ʻO nā mea iʻokiʻia i ka palaoa i manaʻoʻia he pāʻina kūikawā a he hoʻomaha hoʻomaha. ʻO kaʻoiaʻiʻo, ke hoʻohana pinepineʻia nei nā umu wela e lilo i wahi e mālama ai no nā ipuhao a me nā pā.
No ka loli o ka wikiwiki, hoʻohana i nā pua puaʻa ma kahi o ka moa.
Ka mea e pono ai
- 2 paona / 900 g ū wai (boneless, skinless)
- No ka Green Chile Sauce:
- 2 paona / 900 g chile pepa (ʻo Anaheim a Poblano paha)
- 2 kahe wai
- 2 i 3 cloves keleka (peeled)
- 2 punetēponaʻaila
- 1 punetune me ka wai lime hou
- 1 teaspoon ka paʻakai
- Kō koho: 1/2 teaspoon kumumana kumulāʻau
- Kōmiho: 1 a 2'alapaʻala (i hoʻolāʻauʻia a me nā hua a me ke kope)
- Garnish: 4 ounces / 115 g
- Cateja a me queso fresco kahi (i'ōwiliʻia aiʻakiʻia paha)
Pehea e hana ai
E hana i ka lole Chile
- E kīpala i nā pepa , e pehu iā lākou ae wehe a hoʻolei i nā mea kanu a me nāʻanoʻano.
- ʻOhu i kaʻiʻo chile i loko o kahi meaʻai meaʻai aiʻole ka mea'alawai a hiki i ka wā e luʻu ai. E hoʻonui i ka wai, ka'ōlaʻi i'ōpala, kaʻaila, ka lime wai, ka paʻakai, a me ka kumini koho. Ka hana a maʻalahi. Inā makemakeʻoe i kahi'ōniu spicier, e hoʻokomo i nā hua'iliala he 1 a 2 paha .
- E hoʻohana nōʻoe i kēia'ōnaehana piha no kēia meaʻai akā ināʻaʻoleʻoe e hoʻohana koke ia, hiki ke hoʻouluʻia no nā lā he nui a iʻole ke kānikū no nā mahinaʻeono.
Hana i ka Pollo Verde
ʻO ka umu ahi he 350 F / 175 C.
E koli i ka moa a hoʻokuʻu i kahi maloʻo me nā kāwele pepa. E kau ma ka lalo o kahiʻene bakena 13x9-inch / 33x23-cm.
E ninini i kaʻaila ma luna o ka moa. E kīʻaha no kahi 35 a 45 mau minuke aiʻole a hiki i ka waenakonu o ka māhele paʻa loa o ka umauma moa a hiki i 165 F / 74 C.
Wehe i ka ipu mai ka umu mai a'opiʻu i ka lihi ma ka moa. E lawelawe koke, me nā tortillas kulina a me nā raiki a me nā piiki Mexica, inā makemakeʻia.
ʻO nāʻano likeʻole
Inā no ka mea he mau malihini aiʻole no ka mea like wale nōʻoe i nā paʻipaʻi, i luna o kāu moa moa me hoʻokahi aʻoi aʻe paha o nā mea e pili ana i kēia manawa e hoʻopiʻi i keʻoni a me kaʻono a me keʻano:
ʻO ka'āpana o ka'āpanaʻona a me kaʻaila cilantro maikaʻi loa
Hoʻolaponaʻona o Drizzle (Mexican crema )
ʻO ka palaoa i kaheʻe (kahiʻano momona e like me ka Mexican manchego,'Oaxaca, aiʻole Chihuahua kaʻina ) ma kahi o ka palaoa i kāwiliʻia i kākākaʻia ma ka papahele nui. E hoʻokomo i kāu moa lūlū ma lalo o ka broiler a hiki i ka wā i hoʻoneheʻe ai ka hīnaʻi a ke hoʻomaka wale nei i ke brown.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 501 |
| Ka nui o ka momona | 25 g |
| Ka momona | 8 g |
| Ka momonaʻole | 9 g |
| ʻO Cholesterol | 140 mg |
| Sodium | 466 mg |
| Nā Carbohydrates | 21 g |
| Fiber Dietary | 3 g |
| Pāmua | 47 g |