Best 2 Salsa Roja Chicken Recipes

SALSA ROJA CHICKEN

Steps:

• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
• Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
• Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
• Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
• Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

CHICKEN FLAUTAS WITH COTIJA AND SALSA ROJA

Steps:

• 1. Combine spices and 2 teas. of salt and sprinkle evenly over chicken breasts. Heat 2 Tbl. oil in a medium sauté pan over medium-high heat, and add chicken, sliced onion, and 1 clove garlic. Cook until the chicken is browned and no longer pink in the center, about 8 minutes per side. Transfer the chicken, onion and garlic to a medium bowl and allow to cool until able to handle.
• 2. While the chicken rests, make the salsa roja; Puree the chopped onion, remaining garlic, tomatoes, jalapeño, and cilantro in a blender until smooth, about one minute. Add 1 Tlb. of oil to the sauté pan and heat tomato mixture until slightly thickened and reduced to two cups, about 18-20 minutes. Season the mixture to taste and transfer salsa to a serving bowl, reserving 1/3 cup.
• 3. Using your fingers, shred the cooled chicken, and toss with the reserved salsa and the crumbled cotija, mixing well. Season with salt to taste and set aside.
• 4. Preheat oven to 435^, with racks in upper and lower thirds, and line two 10x15 inch rimmed baking trays with foil. Wipe out saute pan and add remaining oil. Fry tortillas one at a time for 2-3 seconds per side until just soft; remove from oil and place on one of the prepared trays in sets of four. Place 2 Tbs. filling in a vertical line down the center of each softened tortilla, and roll up tightly.Place seam-side down on the second tray, leaving 2 inches of space between each flauta. Repeat with remaining tortillas, arranging half on each tray. Bake 30-35 minutes, alternating racks and rotating trays halfway through cooking time until flautas are crisp and deep golden. Serve warm with salsa roja on the side.