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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-25-2013, 10:22 PM   #1
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Default 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








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.


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.






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.


I made a broth for the soup from the carcases


The ingredients for the Suisa sauce. Not pictured is an onion.


The sofrito for the soup


The peppers are from a batch of Hatch chiles I roasted and put up last August








Thanks for looking.
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Last edited by cameraman; 03-26-2013 at 04:02 AM..
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Unread 03-25-2013, 10:26 PM   #2
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Very nice. I love hot stuff but that may be out of the park! Nice post.
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Unread 03-25-2013, 10:35 PM   #3
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Quote:
Originally Posted by martyleach View Post
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.
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Unread 03-25-2013, 10:38 PM   #4
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Any left overs? Bring them with you to Fort Lauderdale, the weather is lovely!
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Unread 03-25-2013, 10:41 PM   #5
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Mmmmm... looks SO good!!
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Unread 03-25-2013, 10:43 PM   #6
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Nice cookin, I'll take two


plates
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Unread 03-26-2013, 01:32 AM   #7
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Default Re: Chicken Suiza and Tortilla Soup With a Twist (pron pron pron)

Yeehaw!

Sent via Galaxy Tab 2 using tapatalk HD
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Unread 03-26-2013, 01:35 AM   #8
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What a great looking cook,are you entering it in the Fusions throwdown,you should.
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Unread 03-26-2013, 03:36 AM   #9
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Phabulous!
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Unread 03-26-2013, 06:33 AM   #10
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That looks really good
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Unread 03-26-2013, 06:57 AM   #11
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Looks awesome!
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Unread 03-26-2013, 07:11 AM   #12
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Sure looks good!
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Unread 03-26-2013, 07:15 AM   #13
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Thats an awesome dish and great pics, just wish i had smell-a-vision to go along.
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Unread 03-26-2013, 08:04 AM   #14
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Fan-farking-tastic!
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Unread 03-26-2013, 10:18 AM   #15
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Smile

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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