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Mi Favorito

I'm not sure what Tennessee has more of, BBQ Joints or Mexican Restaurants. I know that small town we live in, has no shortage of either. Since Tami doesn't like BBQ, we'll most often eat out at one of the local Mexican Restaurants. The kids would always get a dish called El Preferido or El Favorito, depending on which restaurant we went to, it basically just means the preferred or favorite meal. It's Grilled Chicken covered with cheese sauce, served with rice and beans. Eventually, Tami and I started ordering it too, mainly because we were in a hurry one night and wanted to simplify our order. We had requested that they add some Chorizo and Cilantro to ours. This quickly became one of our favorites. Now any time we go out to eat or order lunch, it's almost guaranteed that one of us order this dish. This is my effort to recreate this at home with Pheasant.

We plated ours by laying down a bed of Mexican rice and placing sliced Pheasant breast on top of that. We then added some Chorizo on top of that and drizzled the whole with cheese sauce. We added some roasted Jalapeno's and chopped cilantro. This isn't the way it's served in the restaurant. They place the breast on the plate, drizzle it with cheese sauce then sprinkle it with Chorizo and Cilantro, with the rice served on the side ... either way ... you'll love it.

To be honest, I wasn't impressed with this meal the night we made it. That was until I went looking for something to eat the next day and tried this again. Apparently, this just needed a day to really develop the favor I wanted ... and let me tell you ... it was on point!! Outstanding!! I'll definitely be making it again. Even the salsa was better the next day. If you could make this and not eat until the next day, I promise you'd love it too. I've made a lot of good food for the site, but this is easily one of my favorite ones, and it's earned the title Mi Favorito!!

Ingredients

Mexican Seasoning Blend

Roasted Tomato Salsa

Mexican Rice

White Queso

Pheasant Marinade

Grill Pheasant

Tortilla Chips

Instructions

Step #1 To make Mexican Seasoning blend, combine all the ingredient in a small bowl or jar. Cover and give a good shake or use a small whisk to combine.

Pheasant Marinade

Step #1 Combine all the marinade ingredients in a large bowl.

Step #2 Add Pheasant Breast to bowl, submerging in liquid.

Step #3 Place in the refrigerator for 2-3 hours. Do not marinade for too long as the meat can become mushy.

Roasted Tomato Salsa

Step #1 While the Pheasant marinates in the refrigerator. Wash and rinse all your vegetables.

Step #2 Set oven broiler to high. Add Whole Tomatoes, Jalapenos, Serrano, Garlic and quartered up Onion to cooking sheet.

Step #3 Stick in the oven and allow to char. Be sure to turn vegetables over halfway through cooking. Could take 10-15 minutes.

Step #4 Allow the peppers to cool, then remove the seeds. I removed the Jalapeno seeds but left the seeds from the Serrano's.

Step #5 Add roasted vegetables, Cilantro, Lime Juice, seasoning and salt to food processor and pulse until you get the consistence you want.

Step #6 Taste and add more salt and / or seasoning if need. Place in the refrigerator and allow to cool. This really needs to be made a day ahead of time to allow the flavors to develop.

Mexican rice

Step #1 Add skillet to stove with heat set to medium high. Add 1 tablespoons of Avocado Oil to skillet. Add diced Yellow Onions and Jalapeño to saucepan, sprinkle with salt. Cook 5-7 minutes until onions are translucent.

Step #2 Add garlic and cook for another minute

Step #3 Add tomato sauce and bring to a boil, then reduce to simmer

Step #4 While the tomato sauce simmers, add 2 tablespoons of butter Dutch oven on medium high heat. Add 1 cup of Long Grain rice to Dutch oven and allow the rice to toast. The rice should start to brown a little.

Step #5 Pour tomato sauce mixture into Dutch Oven. Stir rice with wooden spoon.

Step #6 Add pheasant, chopped Cilantro and Mexican Seasoning Blend to Dutch Oven. Stir rice with wooden spoon, allow to reach a boil, then reduce to simmer.

Step #7 Cover and cook for 15 - 20 minutes until liquid is absorbed.

Step #8 Resist the urge to open the lid until after rice is cooked. After 20 minutes, turn off heat, but allow to sit 20 minutes with the lid on. After 20 minutes, remove lid and allow to sit another 20 minutes.

Grill Pheasant

Step #1 After the Pheasant has marinaded for 2-3 hours in the fridge. Add skillet to stove and set heat to medium high heat. Add 1 tablespoon of butter to skillet, then add Chorizo. If your Chorizo is in casings, remove the meat from the casings. Cook for 8-10 minutes, or until Chorizo is done.

Step #2 While Chorizo is cooking, add Pheasant Breast to plate and sprinkle one side generously with Mexican Seasoning.

Step #3 When Chorizo is done, remove with slotted spoon to a plate lined with paper towels. Add Pheasant, seasoned side down, to skillet with hot Chorizo grease. While it's cooking, season the other side of the meat.

Step #4 Allow to cook 4-6 minutes or until Pheasant turns golden brown. Flip over and allow the other side to cook. Allow to reach a temperature of around 160 degrees. Once done, remove to plate and allow to rest a few minutes

Step #5 Add one or two sliced up Jalapenos to hot skillet and cook for a few minutes.

White Queso and Torilla Chips

Step #1 Pour two cups of milk into measuring cup. Place in the microwave and heat milk for one and half minutes.

Step #2 Add 4 tablespoons of butter to saucepan. Set heat on medium and allow butter to melt. Once butter is melted, add 1/4 cup of flour, using a whisk to incorporate butter and flour. Allow this to cook for one minute.

Step #3 Pour warm milk into saucepan, using to whisk to stir. Sprinkle in some salt and Cayenne Pepper.

Step #4 When sauce starts to thicken up, add 4 oz of White Queso cheese and turn off heat. Place lid on saucepan and allow cheese to melt into sauce.

Step #5 Place another skillet on the stove and pour in enough vegetable oil fill the bottom with about 1/4 inch of oil. Set the heat to medium high. While skillet is getting hot, place a stack on flour tortillas on a cutting board.

Step #6 Using a sharp knife, cut them into quarters.

Step #7 When the oil is hot enough, drop a few pieces in the hot oil. Dont try to cook to many at one time, you want to do small batches.

Step #8 Cook until the start to brown, just about a minutes, then flip over and cook for another minute. Using thongs, remove the cooked pieces to a wire rack to dry. Generously sprinkle each batch with salt as they dry. Start a new batch.

Step #9 You can plate this however you want, but we chose to put down a bed of Mexican rice, then sliced up Pheasant Breast, covered with Chorizo. We then poured hot White Queso cheese over the top, add diced Jalapenos and chopped Cilantro. A good alternative would be to add rice to one side of the plate with the pheasant breast on the other. Sprinkle all of it with Chorizo, then Drizzle with the hot white Queso. Then add chopped Jalapenos and Cilantro.

Recipe Card

Mi Favorito

Written by Jeff Davis Visit : Visit authors website

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Prep Time: 3 hours - Cook Time: 1.5 hours

Ingredients

Mexican Seasoning Blend

2 tbsp Chili Powder

1 tbsp Cumin

1 tbsp Coriander Powder

1 tbsp Garlic Powder

1 tbsp Paprika

1 tbsp Salt

1/2 tbsp Dried Cilantro

1/2 tbsp Crushed Red Pepper

1/2 tbsp Ground Black Pepper

1/2 tbsp Onion Powder

1/2 tbsp Cayenne Pepper

1 tsp Ground Cinnamon Powder

Roasted Tomato Salsa

5-6 Whole Tomatoes

2 Jalapenos, seeded

1 Serrano Peppers

6-8 Garlic Cloves

1 Yellow Onion

1/2 cup(s) Fresh Cilantro

2 tbsp Lime Juice

2 tbsp Ground Cumin

1/2 tbsp Chili Powder

1/2 tbsp Garlic Salt

Salt, to taste

Mexican Rice

1 cup(s) Long Grain Rice

1 Small Yellow Onion, diced

5-6 Garlic Cloves, diced

1 Jalapenos, chopped

14 oz Pheasant Stock

4 oz Tomato Sauce

1-2 cup(s) Fresh Cilantro

1 tbsp Avocado Oil

2 tbsp Butter

1/2 tbsp Mexican Seasoning Blend

Salt

White Queso

4 oz Velveeta White Queso

4 tbsp Butter

1/4 cup(s) All Purpose flour

2 cup(s) Warm Milk

1/4 tsp Cayenne

Pheasant Marinade

6 oz Pineapple Juice, one small can

2 tbsp Lime Juice

2 tbsp Apple Cider Vinegar

1/2 cup(s) Fresh Cilantro, chopped

1 tbsp Mexican Seasoning Blend

1 tbsp Garlic, chopped

1 tbsp Avocado Oil

Grill Pheasant

4 Pheasant Breast

2 Jalapenos

2-4 Limes

8 oz Ground Chorizo

1 Bunch Fresh Cilantro

2 tbsp Mexican Seasoning Blend, for rub

Tortilla Chips

Bag of Flour torilla

Cooking Oil

Instructions

Step #1 - To make Mexican Seasoning blend, combine all the ingredient in a small bowl or jar. Cover and give a good shake or use a small whisk to combine.

Pheasant Marinade

Step #1 - Combine all the marinade ingredients in a large bowl.

Step #2 - Add Pheasant Breast to bowl, submerging in liquid.

Step #3 - Place in the refrigerator for 2-3 hours. Do not marinade for too long as the meat can become mushy.

Roasted Tomato Salsa

Step #1 - While the Pheasant marinates in the refrigerator. Wash and rinse all your vegetables.

Step #2 - Set oven broiler to high. Add Whole Tomatoes, Jalapenos, Serrano, Garlic and quartered up Onion to cooking sheet.

Step #3 - Stick in the oven and allow to char. Be sure to turn vegetables over halfway through cooking. Could take 10-15 minutes.

Step #4 - Allow the peppers to cool, then remove the seeds. I removed the Jalapeno seeds but left the seeds from the Serrano's.

Step #5 - Add roasted vegetables, Cilantro, Lime Juice, seasoning and salt to food processor and pulse until you get the consistence you want.

Step #6 - Taste and add more salt and / or seasoning if need. Place in the refrigerator and allow to cool. This really needs to be made a day ahead of time to allow the flavors to develop.

Mexican rice

Step #1 - Add skillet to stove with heat set to medium high. Add 1 tablespoons of Avocado Oil to skillet. Add diced Yellow Onions and Jalapeño to saucepan, sprinkle with salt. Cook 5-7 minutes until onions are translucent.

Step #2 - Add garlic and cook for another minute

Step #3 - Add tomato sauce and bring to a boil, then reduce to simmer

Step #4 - While the tomato sauce simmers, add 2 tablespoons of butter Dutch oven on medium high heat. Add 1 cup of Long Grain rice to Dutch oven and allow the rice to toast. The rice should start to brown a little.

Step #5 - Pour tomato sauce mixture into Dutch Oven. Stir rice with wooden spoon.

Step #6 - Add pheasant, chopped Cilantro and Mexican Seasoning Blend to Dutch Oven. Stir rice with wooden spoon, allow to reach a boil, then reduce to simmer.

Step #7 - Cover and cook for 15 - 20 minutes until liquid is absorbed.

Step #8 - Resist the urge to open the lid until after rice is cooked. After 20 minutes, turn off heat, but allow to sit 20 minutes with the lid on. After 20 minutes, remove lid and allow to sit another 20 minutes.

Grill Pheasant

Step #1 - After the Pheasant has marinaded for 2-3 hours in the fridge. Add skillet to stove and set heat to medium high heat. Add 1 tablespoon of butter to skillet, then add Chorizo. If your Chorizo is in casings, remove the meat from the casings. Cook for 8-10 minutes, or until Chorizo is done.

Step #2 - While Chorizo is cooking, add Pheasant Breast to plate and sprinkle one side generously with Mexican Seasoning.

Step #3 - When Chorizo is done, remove with slotted spoon to a plate lined with paper towels. Add Pheasant, seasoned side down, to skillet with hot Chorizo grease. While it's cooking, season the other side of the meat.

Step #4 - Allow to cook 4-6 minutes or until Pheasant turns golden brown. Flip over and allow the other side to cook. Allow to reach a temperature of around 160 degrees. Once done, remove to plate and allow to rest a few minutes

Step #5 - Add one or two sliced up Jalapenos to hot skillet and cook for a few minutes.

White Queso and Torilla Chips

Step #1 - Pour two cups of milk into measuring cup. Place in the microwave and heat milk for one and half minutes.

Step #2 - Add 4 tablespoons of butter to saucepan. Set heat on medium and allow butter to melt. Once butter is melted, add 1/4 cup of flour, using a whisk to incorporate butter and flour. Allow this to cook for one minute.

Step #3 - Pour warm milk into saucepan, using to whisk to stir. Sprinkle in some salt and Cayenne Pepper.

Step #4 - When sauce starts to thicken up, add 4 oz of White Queso cheese and turn off heat. Place lid on saucepan and allow cheese to melt into sauce.

Step #5 - Place another skillet on the stove and pour in enough vegetable oil fill the bottom with about 1/4 inch of oil. Set the heat to medium high. While skillet is getting hot, place a stack on flour tortillas on a cutting board.

Step #6 - Using a sharp knife, cut them into quarters.

Step #7 - When the oil is hot enough, drop a few pieces in the hot oil. Dont try to cook to many at one time, you want to do small batches.

Step #8 - Cook until the start to brown, just about a minutes, then flip over and cook for another minute. Using thongs, remove the cooked pieces to a wire rack to dry. Generously sprinkle each batch with salt as they dry. Start a new batch.

Step #9 - You can plate this however you want, but we chose to put down a bed of Mexican rice, then sliced up Pheasant Breast, covered with Chorizo. We then poured hot White Queso cheese over the top, add diced Jalapenos and chopped Cilantro. A good alternative would be to add rice to one side of the plate with the pheasant breast on the other. Sprinkle all of it with Chorizo, then Drizzle with the hot white Queso. Then add chopped Jalapenos and Cilantro.

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.