Torta de Pollo is a delicious and innovative way to change up the ole chicken pot pie not to mention it’s a down right fun thing to do! That’s what Chef Mark has done here layering tortilla’s with chicken and vegetables instead using a traditional pie crust. A Spanish Dry Sherry, called Amontillado, certainly takes this chicken pot pie version to a new level. Using these tortilla’s will save you time from making and fussing with a pie crust and who doesn’t love that.
Chef Mark has some wonderful flavor building steps going on here in his Torta de Pollo as he graces us with his truffle salt and Himalayan salt rock. Let’s not forget his de-glazing of the veggies with this Spanish Dry Sherry called Amontillado by Savory and James that every kitchen should carry for a mere $13 a bottle. It would be silly not to have this in your cubbard!
Using the tortilla’s instead of the pie crust gives this Torta de Pollo an almost creamy texture. Changing up a chicken pot pie recipe like this, swapping out the tortilla’s for the pie crust, is such a creative and easy thing to do. It reminds me of a couple other of my favorites like chicken enchiladas or chicken cordon blue because of the swiss cheese in with the layers.
No baking time is another wonderful feature of this recipe. Once you sauté the veggies and make the “special sauce” consisting of chicken stock, rosemary, heavy cream and Spanish sherry you then cover the torta with this delectable sauce and flash broil it for 3-5 minutes…voilà! You certainly won’t be disappointed with this one! Enjoy and have fun using your favorite vegetables!
9 x 13 baking dish (will be wider then the tortilla’s
fresh rosemary for “Special Sauce” – recipe below
1 cup heavy cream for “Special Sauce” – recipe below
Directions for Torta de Pollo:
Remove all the meat from the rotisserie chicken
Slice up the chicken to bite size pieces and set aside
Add remaining rotisserie chicken, the bones & the skin to a medium size pot and add 1 celery stalk, onion skin, and 1 carrot cover with water and bring to a simmer for 1/2-1 hr
Warm sliced de-boned chicken in a medium pan with 1 cup chicken stock on low heat
Put sliced mushrooms in a hot sauté pan and cook for 5 minutes, stir after a minute…don’t worry if they seem to stick it’s ok
Now add 1/4 tsp salt to mushrooms
Move sautéed mushrooms to the side and add in 2 tbsp olive oil with the slice potaotes
Sauté potatoes for 3 minutes
Then add parnips, peppers, celery, garlic, shallots and lemon zest
Add in broccoli, cauliflower, cook 1 minute
Deglaze with 1/3 cup dry sherry
Add in frozen peas, add 1 cup chicken stock, bring to a simmer
Stir in 1/2 tsp salt and 1/4 tsp Berbere spice
Let veggie reduce 5 minutes until most of the liquid has evaporated
Put wrapped 10-12 flour tortilla’s in foil in a warm oven
Begin to layer Torta de Pollo
Add 3 tbsp chicken chicken stock to bottom of baking dish
Begin with tortilla, then 1/2 cup chicken & 1/4 cup swiss, then a tortilla, 1/2 cup veggies (without any excess juice), tortilla, and repeat until 10 layers – 4 or 5 chicken layers & 4 or 5 veggie layers. Note: push down slightly as you are layering to keep shape flatter
Make “Special Sauce” -see below
Pour all the sauce over the Torta de Pollo and place under the broiler for 3-5 minutes, til slightly bubbly
Slice and serve with a drizzle of extra sauce over the top…mmm!
Ingredients & Directions for “Special Sauce”:
1 cup chicken stock
1/3 cup dry sherry
1 cup heavy cream
1/4 cup shredded Comte swiss cheese
1/4 cup shredded Emmentaler swiss cheese
1/2 tsp salt
1/4 tsp pepper
1 tsp fresh chopped rosemary
Using same veggie sauté pan add in first 3 ingredients, and bring to a simmer for 5 minutes
Reduce slightly and then stir in cheeses, rosemary, s & p
This best guacamole ever recipe will definitely change the way you look at that mixture they call guacamole at the market. I find most of the brands out there both watery and mysterious. Why chance quality. The simple fact is, when my best guacamole recipe is so simple to make why settle for second rate! Even the amounts of finely chopped sweet onion, tomato, jalapeño and cilantro in this recipe are minimal so there’s not a whole lot of prep going on either. These amounts are just enough to add hints of lovely flavors and not take away from the sweet creamy California avocado’s.
Avocado’s are on sale just about every other week at the market so take advantage of this and load up. You can never buy too many and they don’t all have to be perfectly ripened right at that moment. They will ripen on your counter in a matter of days.
If I am not serving this best guacamole ever right away I put one of the avocado pits back into the middle of the guacamole, cover it with saran wrap and put it into the refrigerator until I’m ready. The saran wrap should go directly onto the surface of the guacamole so as not to let the dip oxidize and turn brown. If part of it does oxidize just skim that part off with a spoon and there will be a fresh green surface underneath. And, when making guacamole it’s best when it’s eaten the same day, or definitely by the next.
Just wait until you taste the flavors in this pulled beef taco dish that ONLY uses three ingredients! Yes, that’s right we only use three ingredients… red wine, Trader Joe’s Autentica Salsa and a chuck roast that braises in the oven for two and a half hours with the cover off. I almost feel like we are cheating here by only using these three items because it seems as though something this amazing in taste, similar to Boeuf Bourguignon, should involve way more effort and ingredients. I think it’s important here to use the oven instead of a crock pot because the dry heat helps to caramelize the beef really building on all those layers of flavors.
This is the perfect dish for having groups of friends over because it’s a total make ahead dish. You can even make my mango salsa the day before. If you are really in a pinch for time you could always buy fresh made salsa at the store. I personally like to make this homemade pulled beef the morning of the party so that the house fills with all the aromas of the braising chuck roast, red wine and tomatoes. Really gets the juices flowing!
You can use your favorite hard taco shells to serve up the homemade pulled beef, corn and flour tortilla’s or even serve it on a bed of lettuce with shredded cheddar cheese and my mango salsa! I would also offer sour cream and Siracha in the side fixin’s and just let people go to town making their own creations. How fun is that?
You may just want to make my decadent Hershey’s Perfectly Chocolate Chocolate Cake for dessert! You won’t believe how EASY it is to make! You could also try my Chocolate Crackle Cookies that melt in your mouth. Then there always Fresh Berry Granita or Berries in a Dreamy Cream for dessert too. You’ll be able to actually relax and have lots of fun with your family and friends.
Ingredients for the Pulled Beef Taco’s:
3 1/2 lb. beef chuck roast (look for some good marbling)
1 bottle of red wine – Cabernet Sauvignon
1 bottle Trader Joe’s Salsa – Autentica
3 tbsn olive oil
Pre-heat the oven to 350º
Slice the chuck roast into 6 pieces
Salt and pepper the pieces
Add 3 tbsn of olive oil to a large pan on med/high heat and begin to add the beef pieces
Turn up the heat to high and quickly sear all sides til browned – this takes 10 minutes
Add in 3/4 of the bottle of red wine (be careful of steam here) and the whole jar of salsa
Bring to a simmer and pop into the oven for 2 1/2 hrs.
Every hour turn the beef pieces over so the other sides can caramelize
At 2 1/2 hours take the braising meat out of the oven and begin to remove the beef to a dish wear you can start to pull apart the beef pieces
Tilt the braising pan to the side so that you can skim off the fat that rendered out of the meat
Pour the left over juice onto the pulled beef and serve with taco shells and my mango salsa…enjoy!
Add all of the ingredients to a large bowl and mix thoroughly.
We really love to eats this salsa with blue chips too
I have also served this salsa up on the tips of endive leaves, and or with a cooked shrimp on top of that ….yum!
I must warn you this salsa is highly addictive……consume at your own risk! LOL
TIP: There is an easy way to get the pit out of a avocado which I have displayed in the pictures above. After running the knife around the flesh of the avocado against the edges of the inside pit… put the knife down and twist the avocado halves and pull apart. Then stick the knife into the pit and do the same thing holding on to the knife with one hand and carefully twist the avocado pit and it will pop right out. Then knock the pit off onto the board away from your hands. This can be a little tricky the first time so I would advise that this would be for an adult to try. Finally, Insert a large spoon and scoop the avocado along the edge of the avocado skin to remove avocado flesh.