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Restaurants›Taco Libre North St. Augustine›Pollo Ranchero Recipe

Pollo Ranchero Recipe

Name: Taco Libre North St. Augustines Pollo Ranchero Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 2 tbs lime juice; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 8 oz cremini or button mushrooms, sliced; 1 medium yellow onion, thinly sliced; 1 tbs unsalted butter; 1 tsp olive oil; 1 tsp garlic, minced; 1 tsp salt; 1 tsp black pepper; 2 tbs fresh cilantro, chopped (optional); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup milk; 1 cup half-and-half or heavy cream; 8 oz white American cheese, shredded or processed cheese (Velveeta works); 4 oz monterey jack cheese, shredded; 2 tbs pickled jalapeño or canned green chiles, chopped; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup long-grain white rice; 2 cup water or chicken broth (for rice); 1 tsp vegetable oil

Inspired by Taco Libre North St. Augustine

Time1h

Serves4

Grilled chicken topped with sauteed mushrooms, onions and smothered in cheese dip. Served with rice, refried beans and three flour tortillas.

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Ingredients

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Chicken & Marinade

4 pieces boneless skinless chicken breasts

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp black pepper

Sauteed Vegetables

8 oz cremini or button mushrooms, sliced

1 medium yellow onion, thinly sliced

1 tbs Unsalted butter

1 tsp olive oil

1 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs fresh cilantro, chopped (optional)

Cheese Dip (Queso)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup Milk

1 cup half-and-half or heavy cream

8 oz white American cheese, shredded or processed cheese (Velveeta works)

4 oz Monterey Jack cheese, shredded

2 tbs pickled jalapeño or canned green chiles, chopped

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sides & To Serve

1 cup Long-grain white rice

2 cup water or chicken broth (for rice)

1 tsp Tuscany sunflower oil

1/2 tsp salt (for rice)

1 cup canned refried beans

2 tbs milk or water (to loosen beans)

1 tsp butter (for beans)

3 pieces Flour tortillas

3 pieces lime wedges (to serve)

Garnish (optional)

2 tbs chopped cilantro

2 tbs sliced green onions

Method

Chicken & Marinade

Marinate chicken

Pat the 4 chicken breasts dry. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Add the chicken and coat well. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil. Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a plate, tent with foil and rest 5 minutes, then slice crosswise into strips. Keep warm.

Sauteed Vegetables

Cook mushrooms & onions

While chicken rests, heat 1 tbs butter and 1 tsp olive oil in a large skillet over medium-high heat. Add sliced onions and cook 3–4 minutes until beginning to soften. Add sliced mushrooms and cook 5–7 minutes, stirring occasionally, until browned and liquids have evaporated. Stir in 1 tsp minced garlic, 1 tsp salt and 1 tsp black pepper; cook 30 seconds more. Remove from heat and stir in 2 tbs chopped cilantro if using. Keep warm.

Cheese Dip (Queso)

Make roux

In a medium saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1 minute, stirring, until lightly golden.

Slowly whisk in 1 cup milk and 1 cup half-and-half, bringing mixture to a gentle simmer. Continue whisking until slightly thickened, 2–3 minutes.

Reduce heat to low and add 8 oz white American cheese (or cubed processed cheese) and 4 oz shredded Monterey Jack, stirring until smooth. Stir in 2 tbs chopped pickled jalapeño or canned green chiles, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Keep the queso warm on lowest heat, stirring occasionally so it stays pourable. If it gets too thick, thin with 1–2 tbs milk.

Sides & To Serve

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small pot bring 2 cups water or chicken broth, 1 tsp vegetable oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat refried beans

Warm 1 cup canned refried beans in a small saucepan over low heat with 2 tbs milk or water and 1 tsp butter. Stir until heated through and smooth. Adjust seasoning with salt if needed.

Warm tortillas

Warm 3 flour tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes.

Assemble: Place sliced grilled chicken on a warmed plate, spoon the sauteed mushrooms and onions over the chicken, then ladle the hot cheese dip generously over the top so the chicken is smothered. Serve with a scoop of rice, a portion of refried beans and 3 warmed flour tortillas on the side. Garnish with lime wedges, chopped cilantro and sliced green onions if desired.