Broiling the salsa vegetables on the same baking sheet used to cook the chiles and then buzzing them in a blender until smooth with herbs, warm spices, and a little chipotle in adobo for smokiness was efficient. The extravagant picadillo contains three distinct components: a tomato-based salsa, minced pork and/or beef, and seasonal fresh fruit and nuts. We broiled the chiles until their skins blistered and then peeled them, slit them lengthwise, and hollowed them out for stuffing. It's a patriotic feast prepared every September for the country's Independence Day festivities, which commemorate the nation's freedom from Spanish colonization roughly 200 years ago. A simple honey–hot sauce dip completed this fun snack.Ĭhiles en nogada, widely considered to be Mexico's national dish, features picadillo-stuffed poblanos napped in creamy walnut sauce and bejeweled with pomegranate seeds. Adding a little extra flour to the dredge between batches kept it from clumping too much. To get the craggy dredge to readily cling to each piece, we tossed the chicken in beaten eggs before dredging it in two batches. For a substantial coating, we worked ½ cup of water into the dredge to create craggy bits this provided extra mass that stuck to each piece and fried up into a thicker and crunchier exterior. Stirring granulated garlic, onion powder, and cayenne into the dredge of flour and cornstarch (for extra crispiness) added pops of flavor, and baking powder provided lift so that the crunch wasn’t tough. Bringing the oil to a hotter frying temperature (400 degrees) and adding a little sugar to the dredge helped the chicken brown and cook through quickly without drying out. To cut down on frying time, we chose boneless, skinless chicken breasts briefly froze them to firm them up for easier cutting and then cut them into 1/2-inch pieces-the perfect “popcorn” size. While traditional fried chicken requires work and patience, popcorn chicken is an easier way to enjoy it. While tomato is still the primary component of our v5, the concentrated, vibrant green from the spinach and watercress became the predominant color in our homage juice. Store-bought V8 is quite salty, so in addition to the natural savoriness of juiced celery, we added Worcestershire and sea salt as optional garnishes to our v5 to emulate that flavor without overpowering you with sodium. And just one carrot provided the right amount of welcome sweetness against the other vegetables in our pared-down ingredient list. Spinach added a vibrant and complex leafy green flavor, while watercress lent pepperiness that worked well with savory celery. This resulted in a more balanced juice where the other vegetables could be tasted equally. A defining characteristic of V8 is the thick texture of tomato puree, but after trying blanched and canned tomatoes, we opted for a large raw tomato to let its brightly acidic quality shine. Inspired by the ingredient list of commercially available V8-a beverage made up of eight different vegetables-we sought to create a fresh-tasting, lower-sodium vegetable juice.
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