Picante Grill Recipes

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:

½ 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 ½ 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:

¼ cup flour

1 egg, beaten

¼ cup panko, mixed with

¼ cup sunflower seeds, toasted and chopped finely

For the mole:

¼ 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

¼ 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