Recipes

Enjoy these great, original recipes from Chef Marco Zapien, executive chef and co-owner of Zapien’s Salsa Grill. 

Enchiladas Suizas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 2 lbs. Grilled chicken breast diced
• 2 TB Olive Oil
• ½ lb. tomatillos
• 1 clove chopped garlic
• ½ Diced Yellow Onion
• 1 each jalepno
• ½ bunch cilantro
• 1 green bell pepper
• 2 ½ cups chicken broth
• 1 cup sour cream
• ½ cup heavy cream
• Salt and Pepper to Taste
• 1 dz- La Tortilla Factory yellow hatch chile tortillas
• 2 cups shredded jack cheese
• 1 cup salad oil

Directions:

1. In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and jalpeno
2. Add the chicken broth and cook until vegetables are tender.
3. In a blender, blend the vegetables until smooth. Return the sauce to the saucepot and bring to a simmer. 
4. Add heavy cream and allow to reduce for 10 minutes
5. Finish with sour cream and season with salt and pepper.
6. Heat the salad oil in a sauté pan. Soak the tortillas to soften.
7. Fill the tortillas with diced chicken and roll.
8. In a baking dish place the rolled enchiladas. Top with Sauce and cheese.  Place in 350 degree oven and heat for 10 minutes. 
9. Remove from oven and serve.

Yield – 4 cups

 

Tacos Al Pastor

Ingredients:

• 5 lbs thin sliced pork butt

Adobado Marinade:

• 1 cup Apple Cider Vinegar
• 1 cup diced pineapple
• ½ cup Pineapple juice
• 1 bunch chopped cilantro
• ½ cup diced yellow onion
• ½ cup orange juice
• ½ cup beer
• 5 ea guajillo chiles + 1 dried chipotle chile soaked softened in 1 cup water
• 1 cup salad oil
• 4 TB Chile Powder
• 1 TB onion powder
• 1 TB garlic powder
• 2 TB kosher salt
• 1 tsp pepper
• 2 bay leaves
• 2 TB chopped garlic
• 2 TB achiote Paste
• 2 TB cumin

Directions:

1. In a blender, blend the Guajillo and chipotle chile in 1 cup water. Strain and reserve chile puree.
2. In a blender or food processer, add chile puree and all marinade ingredients except the fresh diced pineapple, chopped cilantro and salad oil.
3. Start blender and drizzle in the salad oil.
4. In a mixing bowl add the blended marinade and fold in the diced pineapple.
5. In an airtight container begin to layer the pork with the marinade. Cover and refrigerate for 4 hours or overnight.
6. Heat your grill and cook until desired doneness. Chop and serve on tortillas.
7. Garnish with lime and diced onions.