It is a chicken roll stuffed with vegetables wrapped in ham and bacon, the sauce gives it a very Mexican touch, it can be eaten warm without any problem.
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Ingredients10 portions
Preparation
Preheat oven to 180 degrees.
Preparation meat: In a bowl stir the ground chicken, carrots, egg, bread, onion, parsley, season with salt and pepper.
Arming the roll: first put the two sheets of waxed paper, check that the width of the rectangle that will be armed is smaller than the pancake mold because it will start cooking.
Top of the wax paper put diagonally the slices of bacon.
Above, assemble a rectangle with slices of ham.
Spread the preparation of the chicken meat over the slices of ham.
Top of the meat distribute in parallel the vegetables of the filling.
Take one end of the rectangle and with the help of the paper roll the whole package making sure that the paper is outside the whole roll, wrap perfectly, with the second paper cover the ends and roll it completely.
Put the roll covered with wax paper in the mold, cover with aluminum foil.
In a tray put water and inside the mold with the roll to bake.
Bake in a bain-marie for 45 minutes, let cool in the oven for at least 30 minutes.
Sauce: fry the garlic and onion, add the tomato, the epazote and the tomato puree, add salt and pepper to season.
Wait for the roll to cool, unwrap the paper, cut into slices.
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