If you aren’t able to travel this Cinco De Mayo, take culinary inspiration from Moxy Miami South Beach and create your own celebration at home.
Enchiladas Con Pollo en Salsa Verde
For the chicken:
1 whole chicken (3–4 pounds)
4 bay leaves
1 small onion, peeled and sliced
6 cloves of garlic, peeled and smashed
1 whole black peppercorn
4 tablespoons salt
1 gallon of water, or enough to cover
In a medium stock pot, add water and all ingredients except chicken. Bring to a boil over high heat and reduce to a simmer. Add the chicken and simmer 35–40 minutes. Let the chicken cool in the liquid. Remove the chicken. Strain the remaining liquid and reserve for salsa Verde. Remove the skin from the chicken and pull the meat from the bone.
For the salsa Verde:
4 tablespoons vegetable oil
1 medium onion, peeled and roughly chopped
8 cloves of garlic, peeled and smashed
2 pounds tomatillos, peeled and quartered
2–4 jalapeños, stems removed and roughly chopped
Reserved chicken cooking liquid
½ cup cilantro leaves
Place a medium sauce pot over medium-high heat. Add 2 tablespoons oil and onions and cook until the onions soften and become translucent. Add the garlic, jalapeño, tomatillos and enough chicken broth to cover. Bring to a simmer and cook for 10 minutes. In batches, pour into an electric blender with cilantro leaves and puree until smooth or use an immersion blender. In a large skillet over high heat, add remaining oil and the sauce to “refry.” When the sauce comes to a rolling boil, reduce heat to a simmer and cook 20 minutes.
For the cheese mix:
1 cup Oaxaca cheese (or mozzarella) shredded
1 cup Chihuahua cheese (or Monterey jack) shredded
1 cup quesadilla cheese (or white cheddar) shredded
Grate all cheeses, mix and reserve.
For the enchiladas:
1 dozen 6-inch corn tortillas
2 pounds cooked, shredded chicken
2 quarts salsa Verde
3 cups shredded cheese mix
1 cup lime-cured onions
1 cup Mexican crema or sour cream
1 cup grated cotija cheese
½ cup chopped cilantro
Preheat oven to 350 degrees. Toss chicken in salsa Verde to coat. In a dry skillet, heat each tortilla until soft. Place about ½ cup of chicken in the center of each tortilla and roll. Repeat with remaining tortillas. Place the enchiladas in a large baking dish, sprinkle with cheese. Cover with aluminum foil and place in oven. Bake about 20 minutes, until the cheese is melted. Warm salsa Verde in a sauce pan. Remove the baking dish from the oven, ladle warm salsa Verde on top to cover. Sprinkle with cotija cheese, crema, onions and cilantro.
1.5 oz. Dobel Maestro Tequila
.75 oz. lime juice
.25 oz. Cointreau
.5 oz. Damiana liqueur
.25 oz. agave syrup
Dehydrated lime wheel
Black sea salt
Add first five ingredients into shaker. Add ice and shake. Double strain into glass and garnish with lime and sea salt.
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