It is a chicken roll filled with vegetables wrapped in ham and bacon, the sauce gives it a very Mexican touch and can be eaten warm without any problem.
750 grams boneless chicken breast, and ground 1 piece approximately (preparation of meat)
250 grams chicken thigh, boneless and ground 2 pieces approximately (preparation of meat)
2 cups carrot, finely chopped with a food processor (preparation of meat)
4 eggs, (preparation of meat)
1 bolillo roll, soaked in milk (preparation of meat)
1 onion, finely chopped (preparation of meat)
3 tablespoons parsley, finely chopped (preparation of meat)
salt and pepper, (preparation of meat)
2 Poblano chiles, thinly sliced (for filling)
2 pumpkins, cut into thin strips (filling)
2 ears corn, freshly shelled (filling)
10 pumpkin flowers, (filling)
3 slices bacon, thin (terrine assembly)
9 slices deli ham, American style (terrine assembly)
2 tablespoons vegetable oil, (sauce)
1 clove garlic, finely chopped (sauce)
1/2 onions, finely chopped (sauce)
300 grams tomato, poached and ground (sauce)
2 sprigs epazote, (sauce)
1 cup tomato purée, unseasoned (sauce)
salt and pepper, (sauce)
Preparation
2h
0 mins
Medium
Preheat the oven to 180 degrees.
Preparation of meat: In a bowl, mix the ground chicken, carrots, egg, bread, onion, parsley, and season with salt and pepper.
Assemble the roll: first, place the two sheets of wax paper, check that the width of the rectangle to be assembled is smaller than the loaf pan because that is where it will be cooked.
On top of the wax paper, place the bacon strips diagonally.
On top, assemble a rectangle with the slices of ham.
Spread the chicken meat preparation over the slices of ham.
On top of the meat, distribute the filling vegetables in parallel.
Take one end of the rectangle and, with the help of the paper, roll the entire package, ensuring the paper is on the outside of the roll, wrap perfectly, and with the second paper, cover the ends and roll it completely.
Place the roll covered in wax paper into the mold, cover with aluminum foil.
In a tray, place water and inside, the mold with the roll to bake.
Bake in a water bath for 45 minutes, let cool in the oven for at least 30 minutes.
Sauce: fry the garlic and onion, add the tomato, epazote, and tomato puree, add salt and pepper to season.
Wait for the roll to cool, unwrap from the paper, and cut into slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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