For the Salsa
750 grams of ripe Roma tomatoes, cut into chunks
1/4 onion
2 big garlic cloves
1 small garlic clove
2 large morita chiles
1-3/4 cups of water
1-3/4 teaspoons powdered chicken bouillon (Knorr)
Salt and pepper, to taste
For the Vegetables
2 Mexican squash, cut into 1" x 1-1/2" pieces, no substitutions
2 large carrot, cut into 1" x 1-1/2" pieces
2 small Yukon gold or red gold potato, cut into 1" x 1-1/2" pieces
For the Chicken Patties
1 pound ground chicken
1 large egg, lightly beaten
1 slice of bread, turned into crumbs in the food processor
1/4 onion, finely minced in the food processor
1/4 cup cilantro, finely cut
1/2 cup parmesan cheese
2 tablespoons mayonnaise
1/2 teaspoon oregano
3/4 teaspoons garlic powder
3/4 teaspoons salt
1/4 teaspoon coarse black pepper
Try adding 1 teaspoon of chili powder next time
To Serve
White Mexican rice
Homemade beans, black or pinto
Mexican Crema
Directions
Chicken Patties
1. Add ground chicken, breadcrumbs, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce, and green onion. Mix until incorporated.
2. Shape into 6-8 patties and heat oil in a large skillet over medium-high heat.
3. Coat the patties in the flour and then add them to the skillet and cook for 2-3 minutes on each side or until golden brown.
Vegetables
1. On a pot over medium-high heat, bring about 4 cups and 1 tablespoon of water to a boil. Add the potatoes, lower the heat to medium and cook until almost cooked. Strain and set aside.
2. Repeat with the rest of the vegetables.
Salsa
1. Add about 1 tablespoon of olive oil to a pot set over medium heat. Add the onion, garlic, and morita chiles. Add some salt and cook for about 3-5 minutes until the onions are translucent and the chiles are soft.
2. Add the tomato chunks and cook until the tomatoes turn mushy and orange. Remove the stem from the chiles and add to a blender. Add the rest of the ingredients in the pot. Add the raw garlic, the 2 cups of water and the 2 teaspoons of powdered chicken bouillon. Liquify.
3. Strain the contents of the blender on the now empty pot where the salsa ingredients were cooked, and cook for 3 more minutes. Taste and correct salt and pepper as needed.
Assembly
Add the chicken patties and vegetables to the pot with the salsa so that all ingredients combine and warm up.
To Serve
Serve the chicken patties and vegetables with the rice, and beans. Add Mexican Cream. Enjoy!
Notes
- Cooked shredded chicken can be used instead of raw ground chicken.
- Mexican squash is softer and cooks faster than regular squash. If you can't find Mexican squash, just omit it.
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