Thursday, 14 March 2013

Recipe - King Ranch Casserole

I've submerged myself in Deep South culture recently. By that I mean I've been marathon watching Breaking Bad and cooking a lot of tex mex treats. I hadn't got into Breaking Bad before but now I'm like this Family Guy clip and I'm determined to watch all 4.5 seasons before the last 0.5 season comes out. I know what happens in them all from extensive reading of all sources of Breaking Bad information on the Internet. This is partly because I get all obsessive about things for short periods of time and partly because otherwise I get too nervous watching scary things. My housemate learnt of this second trait and made a really big deal out of how weird it is. I think it's perfectly reasonable and sensible. Anyway, my tex mex inspired cuisine is probably down to the fact that I bought some jalapeƱos and then decided to cease the opportunity to cook Homesick Texan recipes. Also because I tend to have appropriates ingredients in my cupboard. This 'king of casseroles' caught my eye a while ago as it really stresses how all people like eating the same food but replacing ingredients with ones they have readily available. This is basically tortilla lasagne. I saw Jesse's mum making it in Breaking Bad so I thought I'd better stop fucking around and get on with it.



King Ranch Casserole
750g skinless, boneless chicken thighs
Few dashes of lime juice
Salt
2 tsp chilli powder
1 tsp cumin

Pour a few dashes of lime juice over the chicken thighs.
Sprinkle them with salt and chilli powder.
Fry in olive oil until cooked and then shred.

3 cloves of garlic, crushed
4 tablespoons of butter
1 onion, diced
1 red bell pepper, diced
1 red chilli pepper, diced
2 green chillies, diced
1 can chopped tomatoes
4 teaspoons chilli powder
1 teaspoon of cumin
1 teaspoon of coriander
200ml chicken stock
2 tbsp of flour
1/2 tsp of cayenne pepper
50ml single cream
25ml of sour cream
Large handful coriander, chopped
200g grated cheddar
10 corn tortillas
Salt and pepper to taste

Melt the butter in a saucepan on medium, and add the onions, red bell pepper and chillies. Cook for 10 minutes.

Add the garlic, flour, cumin, coriander, cayenne pepper and chilli powder, and cook for 1 minute.
Add the chicken stock and cook on low until mixture is thickened, a few minutes. 
Stir in the cream, milk, tomatoes and cover the pot, and simmer for about 15 minutes, stirring occasionally.
Uncover the pot, and add the sour cream and half of the coriander.
Add salt and pepper to taste. Turn off heat.
Stir in the shredded chicken.

Preheat the oven to gas mark 4.

I layered it like this:
Sauce - Tortillas - Cheese - Coriander

Cook uncovered for 30 minutes or until brown and bubbling. 

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