Sunday, January 18, 2009

il poeta e il diavolo e il pollo, Part Two

Pierino woke up with the blessing of beautifully smoke flavored leftovers from his wood roasted chicken. What to do?

One solution was to think about the oak wood flavor that still lingered in the chicken flesh. We went with our Tortilla Flats Enchilada Pie. Simple.

Buy a bag of corn tortillas, one ten ounce can of red enchilada sauce (Las Palmas is pretty easy to find),gruyere or jack cheese shredded on a box grater, red onion chopped. You are in business.

Begin by pulling off nice pieces of meat from the chicken carcass---still carrying its smokey residue. Shred by hand and set aside in a bowl. Into another bowl pour the enchilada sauce. Have an oven ready deep cooking dish handy.

Take a tortilla and drag it through the sauce and place it in your cooking dish. Add chicken, cheese a bit of onion and repeat until the dish is full or you run out of either chicken or tortillas. Pour over any remaining sauce. Top with more chopped onion. That jar of Spanish pimento stuffed olives that has been lurking the refrigerator comes in handy now. Slice them across the equator and scatter over the top.

Bake in a 375 degree oven for about 15 to 20 minutes. Optional garnish could be chopped cilantro or sliced, grilled scallions.

Pierino is missing Pasquino's trippa alla romana but he'll have to tell you about it.

1 comment:

Nicole said...

Good with olives, better with jalapenoes, I always say...