Recipe for the Chicken of the Plaza (pollo de plaza estilo Morelia)

If you ever have the great opportunity to visit Morelia in Michoacán, you will certainly notice the historic importance and festive atmosphere of each of its Plazas; this recipe is traditionaly made at restaurants next to the Plaza de San Francisco. Morelia is one of the oldest cities in Mexico, and Michoacán has an undeniable importance and is a significant state when it comes to mexican cuisine. This flavorful chicken dish is served with tortillas and a tasty sauce, then it is garnished with lettuce and vegetables.

| Yield: 4 plates | Preparation: | Cooking: | Total time: | | by:

Recipe for the Chicken from the Plaza de San Francisco


* 1 2 lb. whole chicken
* 12 corn tortillas
* 2 cups crumbled cheese
* 3 potatoes
* 3 large carrots
* 3 dried chiles
* 5 chiles guajillo
* 1 ½ onion
* 6 cloves of garlic
* 1 tablespoon butter
* 2 sprigs of parsley
* Olive oil
* salt


1) Cut chicken in pieces and cook in a four cups water with an onion, two cloves of garlic and two sprigs of parsley. Drain when the chicken is tender, reserving the broth. Meanwhile cook the potatoes and carrots - previously diced, in another pan with water and salt.

2) Rinse chiles, roast them in a pan and place them in boiling water for 20 minutes. Roast 4 cloves of garlic and half an onion, add half cup of the chicken broth and in a blender or food processor blend with the chiles.

3) Melt a tablespoon of butter in a skillet. Fry the puree we did in step 2) over high heat for 2 minutes, add a half cup of chicken broth over medium heat setting then simmer another 5 minutes, so it thickens.

4) Heat a tablespoon of oil in a skillet, pass each tortilla in sauce, and lightly fry lightly. Sprinkle with some cheese, roll it up and arrange on a platter.

5) saute the chicken, carrots and potatoes in the same oil over high heat until browned.

When serving, cover the center of each plate with a bed of shredded lettuce. Place two enchiladas and a piece of chicken on top of the lettuce and the vegetables on one side. Top with onion rings and crumbled cheese

mexican recipes
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