Archive A Mexican Fiesta! By Marcela Valladolid Published on May 10, 2010 12:00 PM Share Tweet Pin Email RECIPES TO CLIP & SAVE! People CINCO DE MAYO SHOPPING LIST MEAT AND PRODUCE • 1 (5½-lb.) whole roasting chicken • 1 lb. tomatillos • 1 medium onion • 3 serrano chilis • 7 cloves garlic • 1 shallot • 1 jalapeño pepper • 1 watermelon SPICES • Thyme • Cilantro • Fresh rosemary • Ground chipotle powder (or chili-lime powder) • Fresh oregano leaves ALCOHOL • Tequila • Orange liqueur • White wine, dry EVERYTHING ELSE • 1 (13-oz.) bag tortilla chips (ingredients should include only corn, slaked lime and salt) • 8 to 10 corn tortillas • Sugar • Salt • Pepper • Vegetable oil cooking spray • Unsalted butter • Olive oil • 1 can chicken broth TOMATILLO SALSA • 1 lb. tomatillos, husks removed • ½ medium onion, chopped • 3 serrano chilis, stemmed and seeded • 3 cloves garlic, peeled and quartered • 3 tbsp. finely chopped cilantro • Salt and pepper 1. Put the tomatillos in a medium saucepan and add just enough water to cover. 2. Bring tomatillos to a simmer over medium heat and cook for 5 minutes or until tender. 3. Transfer tomatillos to a food processor and add ¼ cup of the cooking liquid. Add the onion, chilis, garlic and cilantro, and blend until smooth. 4. Put the salsa in a bowl and let cool completely. Season with salt and pepper, cover, and refrigerate until cold. JALAPENO ROAST CHICKEN • ½ cup (packed) fresh oregano leaves • 1 shallot • 4 cloves garlic • 4 tbsp. unsalted butter • 2 tbsp. olive oil • 1 jalapeño pepper, stemmed and seeded • Salt and pepper • 1 (5½-lb.) whole roasting chicken • 1½ cups chicken broth • ¾ cup dry white wine • Corn tortillas 1. Preheat oven to 400°. Place rack in center of oven. 2. Combine the oregano, shallot, garlic, butter, 2 tbsp. of the olive oil, the jalapeño, 1 tsp. salt and ½ tsp. pepper in a food processor and mix to form a coarse paste. 3. Pat the chicken dry and place it, breast-side up, on a rack in a large roasting pan. 4. Using your fingers, loosen the skin from the chicken breast, legs and thighs without detaching it. Spread half of the jalapeño paste under the skin. 5. Tie chicken legs together with kitchen string, then spread the remaining paste all over the outside of the chicken. 6. Pour the chicken broth and white wine into roasting pan. 7. Roast the chicken (basting with pan juices every 20 min. and adding broth to the pan if it starts to dry out) for 1 hr. 30 min., or until a meat thermometer inserted into innermost part of the thigh—but not touching the bone—registers about 160°. 8. If there are juices in the pan, strain and pour over chicken. Serve with warm corn tortillas. SPICE UP YOUR CHIPS FANCY TORTILLA CHIPS • 1 (13-oz.) bag tortilla chips • 2 tsp. chopped fresh rosemary • 1 tsp. ground chipotle powder (or chili-lime powder) • Vegetable oil cooking spray 1. Preheat oven to 350°. 2. Place tortilla chips on baking sheet. Spray lightly with cooking spray. 3. Sprinkle with rosemary and chipotle (or chili-lime) powder. Toss to distribute spices evenly. Bake until spices do not fall off, about 10 minutes. Serve warm.