Picante Grill
San Antonio's Authentic Mexican Cuisine
3810 Broadway
San Antonio, TX 78209

210.822.3797
R E C I P E S

POLLO BORRACHO CON TEQUILA  (4 servings)

( "Drunken" Chicken )

This braised chicken dish is one of the Lunch specials at the Picante Grill. It is a favorite with our customers!

1 cup of raisins, soaked in:
cup of sherry

1 cup of all purpose flour, mixed with:
Salt and pepper
3 tablespoons of oil
8 pieces bone-in chicken
1 medium yellow onion thinly sliced
3 garlic cloves, crushed
2 Granny Smiths, peeled and diced
1 cup slivered almonds
1 ripe plantain, sliced in rounds
1 cups chicken stock
1 cup golden tequila
Fresh chopped parsley

Dredge chicken in flour and sear it in oil. Reserve chicken. Add onion to the same pan, stir, add garlic, cook 3 minutes, medium heat. Add apple, almonds and plantain. Cook 4 minutes. Add raisins with sherry. Put chicken back in pan, add stock and tequila and cover pan. Cook 20 minutes. Uncover, cook 15 minutes more. Sprinkle fresh herbs.
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Recipes
PORK MEDALLIONS IN ATAPAKUA MOLE

(Michoacan-style mole)   4 servings

4 pork loin medallions

For the crust:

cup flour
1 egg, beaten
cup panko, mixed with
cup sunflower seeds, toasted and chopped finely

For the mole:

cup masa dough (made with maseca and water)
2  large guajillo peppers, dry toasted, cleaned and soaked in hot water
4-6 green tomatillos chopped
cup chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon fresh mint, chopped
1 cup of chicken stock
1+ tablespoon olive oil
Salt and pepper

Heat 1 tablespoon of oil in a pan, sautee the onions and the tomatillos. Squeeze chiles and add to pan, cook for 5-7 minutes. Put in the blender, oil and everything; add cold stock, half of the masa and the herbs and puree.
Strain and cook in a little more of olive oil. Cook at low heat; adjust the thickness with masa and/or stock.
It should have the consistency of a traditional mole. Season with S&P.

For the medallions

Season the medallions with salt and pepper.
Sear them in olive oil in both sides.
Make a crust in just one side of the medallions. Using the traditional breading technique.
Finish cooking the medallions in 325* oven, until done.

Serve with the atapakua.  Enjoy!
Picante Grill

3810 Broadway
San Antonio, TX 78209

210.822.3797
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