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-   -   Chicken Suiza and Tortilla Soup With a Twist (pron pron pron) (http://www.bbq-brethren.com/forum/showthread.php?t=157089)

cameraman 03-25-2013 10:22 PM

Chicken Suiza and Tortilla Soup With a Twist (pron pron pron)
 
When my wife and I were first married we worked in a Mexican restaurant in Jamaica Vermont called Pancho Villas. She worked in the kitchen and I worked on the floor. It was my introduction to jalapenos and Mexican food. One of my favorite meals was Enchilada Suizas. This is it along with a chicken soup with sofrito and in honor of the season matzoh balls.

I made a wet rub with olive oil. The Todd's dirt gave it a nice earthy base and kik'n chik'n gave it a bump
http://www.dacamerawork.com/food/sw_chix/SWChix_1.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_2.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_3.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_4.jpg

I worked my hand under the skin and broke the connective tissue then rubbed the spices right on the meat. The skin just got the oil from my gloved hands.
http://www.dacamerawork.com/food/sw_chix/SWChix_5.jpg

I set up the WSM without the water pan and put a drip pan under the chix to catch the drippings. I wasn't getting the temps I wanted so I used a trick I learned here. It did the trick.
http://www.dacamerawork.com/food/sw_chix/SWChix_6.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_7.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_8.jpg

The birds were tasty, the skin was bite through, but not crispy. The temps started to drop a little the last half hour. Next time I'll use more briquettes.
http://www.dacamerawork.com/food/sw_chix/SWChix_9.jpg

I made a broth for the soup from the carcases
http://www.dacamerawork.com/food/sw_chix/SWChix_10.jpg

The ingredients for the Suisa sauce. Not pictured is an onion.
http://www.dacamerawork.com/food/sw_chix/SWChix_11.jpg

The sofrito for the soup
http://www.dacamerawork.com/food/sw_chix/SWChix_12.jpg

The peppers are from a batch of Hatch chiles I roasted and put up last August
http://www.dacamerawork.com/food/sw_chix/SWChix_13.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_14.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_15.jpg

http://www.dacamerawork.com/food/sw_chix/SWChix_16.jpg

Thanks for looking.

martyleach 03-25-2013 10:26 PM

Very nice. I love hot stuff but that may be out of the park! Nice post.

cameraman 03-25-2013 10:35 PM

Quote:

Originally Posted by martyleach (Post 2423276)
Very nice. I love hot stuff but that may be out of the park! Nice post.

If those were the 2011 batch of hatch chiles you'd be right. This year's was much milder. The enchiladas had a kick but were not HOT by any means.

CharredApron 03-25-2013 10:38 PM

Any left overs? Bring them with you to Fort Lauderdale, the weather is lovely!

cowgirl 03-25-2013 10:41 PM

Mmmmm... looks SO good!!

landarc 03-25-2013 10:43 PM

Nice cookin, I'll take two


plates

shskr 03-26-2013 01:32 AM

Re: Chicken Suiza and Tortilla Soup With a Twist (pron pron pron)
 
Yeehaw!

Sent via Galaxy Tab 2 using tapatalk HD

AussieTitch 03-26-2013 01:35 AM

What a great looking cook,are you entering it in the Fusions throwdown,you should.

Phubar 03-26-2013 03:36 AM

Phabulous!:thumb:

Big George's BBQ 03-26-2013 06:33 AM

That looks really good

Johnny_Crunch 03-26-2013 06:57 AM

Looks awesome!

PaPaQ 03-26-2013 07:11 AM

Sure looks good!

SmokinSlowPoke 03-26-2013 07:15 AM

Thats an awesome dish and great pics, just wish i had smell-a-vision to go along.

bigabyte 03-26-2013 08:04 AM

Fan-farking-tastic!:thumb::hungry::nod:

cameraman 03-26-2013 10:18 AM

I appreciate the kind words. It was good eats but I'd make a few changes the next time. I'd increase the amount of rub by half, I'd roast the tomatillos, green pepper and onion instead of boiling, I'd use corn tortillas instead of the hybrid mix and I think I'd make it up a day in advance because the left overs were more flavorful. Running the tortillas through hot oil before wrapping helped them keep their integrity. The soup and matzoh balls also were as good or better the next day. Go figure.

I had left over sauce so I cooked up some pasta and took some pulled chicken and heated it up in a bit of marinara. When the noodles were not quite done I put them in the saute pan with the marinara and tossed them with a tablespoon of the suisa sauce. I'd do that again in a heart beat.


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