Chefs Miguel & Lisa Segura, 04/01/25 - Capirotada, Esquites, and Chile Verde

FRESNO, Calif. (FOX26) — Miguel & Lisa Segura from Miguel's Artisan Recipes visited the Great Day Kitchen to prepare some delicious food.

Check out Miguel's Salsa at www.miguelssalsa.com and on Facebook and Instagram.

Miguel's Meat Market and Taqueria is located inside the Peacock Market at Sunnyside Avenue and Tollhouse Road in Clovis.

Capirotada

Ingredients:

• 2 cups brown sugar
• 2 cups water
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 6 cups bolillo bread, (French) cubed and toasted
• 1/4 cup unsalted butter melted
• 1 cup shredded cheese (Monterey jack)
• 1 cup chopped pecans
• 1/2 cup raisins
• 1/2 cups dried apricots chopped

Directions:

• Preheat oven to 350 degrees
• In a medium pot add water, sugar, cinnamon and cloves and cook on medium heat until sugar dissolves and syrup begins to thicken ( 10-15 minutes)
• Slice the bolillos about 1/3 inch thick and assemble on a baking sheet. Place in the oven for about 15 to 20 minutes to toast.
• In a deep 9x9 inch baking dish, use some cooking spray on the bottom of the baking dish.
• In layers, add the toasted bread, sprinkle raisins, apricots, pecans and cheese. Continue with the next layer until you have a full baking dish adding extra cheese and raisins on top.
• Spoon the syrup over the assembled dish until all the bread is moist.
• Bake for 40 minutes until golden brown.

Esquites (Mexican corn salad)

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 medium cloves fresh garlic finely minced
• 6 cups corn Kernels
• 1 jalapeño pepper seeded and stemmed, finely chopped
• 1 medium bunch green spring onions, finely sliced
• 1/2 cup fresh cilantro leaves finely chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons fresh lime juice
• 2-3 ounces cotija cheese* crumbled
• 1 teaspoon chili powder to taste
• 1/8 tsp smoked paprika
• 1/4 tsp kosher salt

Directions:

• Start by adding the butter, and garlic to a frying pan and cooking until sizzling
• Add the corn kernels and cook for 5 minutes over medium heat.
• Add in Jalapeño and onion
• In a small bowl, combine mayo, sour cream, lime juice, cotija cheese, chili powder, smoked paprika and salt. Whisk till smooth. Add to corn mixture and stir to combine.
• Taste and add more salt, if needed. Serve warm or at room temperature. To warm, just place in the oven 350 for 5-10 minutes.
• Garnish with more cilantro, a bit of finely diced green chilies and a sprinkle of chili powder, if desired. The cotija cheese pretty much "melts" into the delicious sauce, so if you want to sprinkle a little more on the top as a garnish, that would be pretty, too.

Chile Verde

Ingredients:

• 3 pounds pork loin or pork shoulder, trimmed of fat and cut into 1’’ pieces
• salt and freshly ground black pepper
• 2 Tablespoons oil (vegetable or canola oil)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon Dried oregano
• 2 cups low-sodium chicken broth
• 4 fresh poblano chiles, seeded and sliced in half
• 2 fresh jalapeño peppers, seeded and sliced in half (*see note)
• 1.5 pounds fresh tomatillos, husks removed
• 1/2 cup fresh cilantro, coarsely chopped

Directions:

• Season pork pieces on all sides with salt and pepper.
• Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
• Remove the pork from the pot. Add a little additional oil to pan, if needed.
• Add onion and saute until tender. Add garlic and cook for 30 seconds.
• Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
• Reduce heat to medium-low, cover, and simmer for 2-4 hours.
• Meanwhile, make the sauce
• Place rack on second to top level of oven and turn the oven to high broil.
• Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
• Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
• Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
• Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
• Add the peppers, tomatillos and cilantro to a blender and puree.
• Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
• Serve with tortillas, and a side of Mexican rice and beans.

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