The HTC Chef

August 9, 2024 10:06 AM

Ezequiel Ramales

Hyatt Regency at Resorts World NYC

Ezequiel’s journey into the culinary world began early, when he started working in prep kitchens at the age of 14. With a background steeped in the rich flavors of Mexican cuisine, Ezequiel is inspired by his immigrant father - his role model - who fostered his own passion for cooking.

Ezequiel proudly shares his culture through his recipe for Chicken Enchiladas Suizas, a traditional meal in Mexico. His secret to mouth-watering enchiladas is creating a perfect blend of meat — chicken offers the most authentic flavor — and sauce. Whether you prefer your enchiladas spicy or mild, Ezequiel’s salsa provides the flexibility to tailor the heat to your preference.

One of Ezequiel’s key culinary tips is “follow the recipe but make it your own” — adding a personal touch to each dish allows for creativity and individuality in the kitchen.

Ezequiel’s involvement with the Union has provided him with a sense of empowerment and a vision for a fulfilling future, both inside and outside the kitchen. “I’m blessed and grateful to be part of this Union. I couldn’t have asked for more. The Union broadened my horizons, showed me that there is more to life outside of work, and, amazingly, now I can see myself retiring because of the Union”.

Chicken Enchiladas Suizas

Part I: THE SAUCE

Ingredients:

  • 8 tomatillos
  • 2 jalapeño peppers
  • 2 serrano peppers
  • 3/4 of a medium sized onion
  • 4 garlic cloves
  • 2 Tbsp of chicken bouillon
  • 1 1/2 cups of vegetable stock
  • 5 cilantro leaves
  • 1/3 cup of cream cheese
  • 1/3 cup of sour cream
  • 1/3 blended oil
  • 1/2 Tbsp salt

Directions

1. Bring 1 quart of water to a boil. In the boiling water, add jalapeños, tomatillos, Serrano, onion, and garlic cloves. Cook all current ingredients until tender.

2. Remove the ingredients from the boiling water. Add to blender with cilantro and the boiled stock. Blend well.

3. Add 1/3 cup of blended oil to a hot pan. When the oil is hot, add the dry ingredients including the sour cream & cream cheese. Simmer the sauce till a reduced thickness with a whisk.


Part II: SEASONED CHICKEN

Ingredients:

  • 2 boneless chicken breasts
  • 1/3 cup blended oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 Tbsp paprika powder
  • 1/2 Tbsp paprika powder

Directions:

1. Filet the chicken breasts.

2. Add blended oil and dry ingredients to the pan. Mix very well, marinating the chicken breast in all of the ingredients.

3. Pan fry chicken to proper poultry temperature, then chop well.


Part III: THE CHEESE

Ingredients:

  • 1/4 lbs grated Swiss cheese
  • 1/4 lbs grated Muenster cheese

Directions:

  1. Mix all ingredients.


Part IV: PLATING

  1. In a pan, drizzle blended oil. Softly pan fry corn tortillas of any brand (personal choice).
  2. To plate, fill the corn tortilla with chopped chicken and roll up.
  3. Cover top of the corn tortilla with enchilada sauce.
  4. Top with the mix cheese. *TIP: Make sure the sauce is hot enough for cheese to melt.*
  5. You can also serve with any greens of your liking.