Acapulco Recipes

ACAPULCO CHICKEN

Steps:

• Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
• In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

ACAPULCO DELIGHT

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.

ACAPULCO CHICKEN

Steps:

• Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
• Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
• Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
• Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.

CEVICHE FROM ACAPULCO

Steps:

• Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
• In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
• After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
• Garnish with avocado if desired.

ACAPULCO MEXICAN RESTAURANT'S RICE

Steps:

• Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly.
• Turn into baking dish.
• In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper and bring to boil.
• Add broth to rice.
• Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy.
• Use fork to fluff rice.

CHICKEN ACAPULCO

Steps:

• In a large saucepan, cook onion in butter until tender.
• Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
• Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
• Combine topping ingredients.
• Spoon over tortillas.
• Bake, uncovered at 350°F for 35 minutes.

ENCHILADAS ACAPULCO

Steps:

• Preheat the oven to 400 degrees.
• In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste).
• Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer.
• Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan.
• Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.

CAMARONES ACAPULCO (SHRIMP ACAPULCO STYLE)

Steps:

• Chill shrimp in refrigerator.
• In a small bowl, blend hot sauce, horseradish, lemon juice, chili powder and a dash of Tobasco sauce until smooth.
• Chill sauce and serve with shrimp.
• NOTE: I purchase precooked, shelled and deveined shrimp for this recipe.

ACAPULCO (COCKTAIL BEVERAGE)

Steps:

• Put all ingredients into a shaker w/ice. Shake vigorously till well-blended & smooth.
• Pour into a well-chilled 8 oz highball glass & garnish w/pineapple as desired.

ACAPULCO CHICKEN

Steps:

• Season chicken with 1/2 tablespoon chile powder, salt and pepper.
• Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink.
• Remove from skillet with a slotted spoon and keep warm.
• 2 In same skillet, stir fry bell pepper and onion until soft.
• Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce.
• Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.