Vicarious Kitchen: Mexico
Vicarious Kitchen explores the variety and richness of traditional Mexican cuisine.
Medium
Creamy chipotle aioli dipping sauce is a good balance to these zesty appetizers.
Ingredients
SERVINGS: 16 Serving(s)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 pound chicken breasts
- 1 cup cooked black beans
- 3 ears fresh roasted corn, cut off the cob (or use frozen cooked corn)
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 4 tablespoons minced red onion
- 1 teaspoon sea salt
- 3 ounces chipotle, puréed
- 8 egg roll wrappers
- 1 egg
Instructions
Combine chili powder, cumin and paprika in a small bowl. Rub chicken with the spice mix and bake in the oven at 375° until fully cooked, approximately 20 minutes.
Let the chicken cool and dice it into small cubes. In a large metal bowl add the chicken, black beans, corn, lime juice, onion, sea salt, chipotle purée and mix well.
Use a whisk to beat the egg and with a brush, lightly brush the corners of the egg roll wrappers, fill each one with four ounces of the mixture, and roll like you would an egg roll. Dust them with a little bit of flour and refrigerate until you’re ready to deep fry them. Deep fry for four minutes until golden brown.
To make chipotle aioli, combine 5 parts mayonnaise to one part of chipotle purée.
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