Considered one of my favourite Issues to Do in Oaxaca Metropolis was taking a cooking class at Dos Corazones, the place Chef Aubrey shared her grandmother’s treasured recipe for Oaxacan Rooster Picadillo. It’s a savory, barely candy mixture of shredded rooster, tomatoes, raisins, and spices that we used to stuff inside chile rellenos. However, it’s additionally used to fill tacos dorados, quesadillas, or as a predominant dish. I might’ve undoubtedly eaten it straight from the pan and been pleased!
➞ You may guide the precise class I took right here: Conventional Oaxaqueña Cooking with Grandma’s Recipes
Rooster Picadillo
Yield: 6
- 2 lbs rooster breast boiled and shredded
- ½ Tomato finely chopped
- ½ Onion finely chopped
- 1 head of garlic finely chopped
- ¼ Bunch Parsley finely chopped
- ½ Cup raisins chopped
- ½ Cup almonds
- 1 Tbsp Sugar
- Salt
- Oil or Butter as wanted
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In a saucepan, warmth the oil or butter, add the onion till it’s translucent.
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Add the garlic and tomato. Saute till the tomato releases its juices, then add the shredded rooster breast, parsley, and almonds.
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Prepare dinner with medium flame till the tomato juice shade modifications, then add chopped raisins.
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Season with sugar, that is the key of the picadillo, add salt and always remember the pinch of affection.
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Prepare dinner till all of the juices has dried.
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