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" |
| ⅓ | 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 |
SAUCE
OTHER INGREDIENTS
(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