Green chilaquiles (from tampico)

Yield: 1 Servings

Measure Ingredient
½ pounds Tomatillos; cooked, drained
3 Chiles poblanos; peeled, seeds removed
6 Epazote leaves (orig.="two sprigs epazote, leaves only" (up to 8)
2 tablespoons Cilantro (orig.="three sprigs coriander, leaves only"
Onion; medium, white, roughly chopped
Chiles serranos to taste
Salt to taste
1 cup Chicken stock
Oil; vegetable
12 Tortillas; corn, each cut into 6 wedges
1 cup Chicken meat; cooked, shredded (optional)
¾ cup Cheese (4 oz.); queso fresco, jack, white cheddar
2 Eggs; hard-boiled, diced (optional)
½ Onion; medium, white, finely chopped
2 tablespoons Cilantro leaves; roughly chopped



(modified [hardly at all] from: The Tortilla Book, Diana Kennedy, 1991) Blenderize all sauce ingredients, except stock, until smooth. Heat 1 Tbs.

oil, then fry sauce 5 minutes, stirring constantly. Add stock and cook one more minute. Set aside.

Heat vegetable oil for deep frying and fry tortilla pieces, about a fourth at a time, until they begin to stiffen, but are not browned; drain well.

Return sauce to heat and bring to a boil; stir in the tortilla pieces and cook over medium heat, scraping up bottom of pan almost constantly, until most of the liquid has been absorbed and tortillas are _just_ beginning to soften -- about 5-8 minutes. The tortilla pieces should still be chewy.

Quickly mix in the chicken meat.

Serve immediately, garnished with cheese, hard-boiled eggs, finely chopped onion, and cilantro.

Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@...> on Sep 17, 1997

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