Sabana De Pollo Pink Taco Restaurant Recipes

SABANA DE POLLO (PINK TACO RESTAURANT)

Steps:

• Using a plastic bag, place in the middle the chicken breast with a touch of olive oil and pound the breast until paper thin.
• Brush oil from the chimichurri on the chicken breast and cook on the flat grill, both sides
• Place the sabana in a plate and spread the black beans (is recommended to use homemade beans if not use any good quality can beans) evenly adding the cheese (use a blend of Monterrey, Oaxaca and Cotija cheese, available in any major store) on the top, melt the cheese in the cheese melter or oven 350 degrees.
• Add the chimichurri to the sabana covering all the cheese
• Add the Pico de Gallo in the middle of the sabana and topped with the onions and the chile Serrano
• Serve Rice on the side
• Cooking time is not accurate as I have not prepared this recipe, but I have eaten it at Pink Taco. The website that provided the recipe did not include cooking time: http://www.kvbc.com/global/story.asp?S=5728672.

SABANA

Steps:

• Place the beans and water in a medium saucepan. Bring to a boil, reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 15 minutes. Remove from the heat.
• Fry the bacon in a medium skillet over low heat until golden. Spoon off excess fat. Add the onion and saute until lightly golden. Add the beans with their liquid, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes longer. The mixture should remain thin and soupy. Keep warm. This may be prepared a day or 2 in advance and refrigerated. Reheat before serving.
• To flatten the steaks, coat four 15 x 12-inch sheets of plastic or parchment paper with 1/2 teaspoon of the oil each. Sandwich each tenderloin, with the grain running vertically, between two sheets (with the oiled side facing the meat). Flatten each one with the flat side of a heavy cleaver or mallet, using steady even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 x 10 inches. It will take about 5 minutes per steak.
• Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and season all over with salt and pepper. Sear, one at a time, in the hot pan 30 to 40 seconds per side. Coat each of two large serving plates (platters would be great) with the warm bean mixture. Top each with a hot steak.
• Prepare the garnish by melting the butter in a small hot skillet over medium-high heat. Saute the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute. Sprinkle over the steaks. Serve immediately.

SOUTHWEST PASTA WITH BLACK BEANS AND PICO DE GALLO

Steps:

• Cook the pasta al dente, save 1/4 cup of the starch water. Put the Olive Oil, Garlic, Onion, Cumin, Oregano, and Coriander in a medium skillet on medium heat. Once it starts to bubble stir in the flour. Add the Half and Half, Buillion Cube, and starch water. Once the sauce starts to thicken add the Pasta, Black Beans and Pico de Gallo. Continue cooking until warmed through, do not over cook. Serve hot or cold as a side dish or a light lunch.

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W

Steps:

• Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
• Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
• Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

CHICKEN LASAGNA WITH WHITE AND RED SAUCE

Steps:

• In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
• In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
• Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.

MY CHICKEN MALIBU

Steps:

• Grill or fry chicken breasts until cooked through.
• Spread hollandaise sauce over each breast - this helps to keep it moist.
• Top with ham and swiss cheese.
• Grill until cheese is melted.
• Serve with your favourite vegetables or a salad and dipping sauce.