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Green Chilaquiles (from Tampico)
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    Green Chilaquiles (from Tampico)

    Sauce:

  • 1/2 lb. tomatillos, cooked, drained
  • 3 chiles poblanos, peeled, seeds removed
  • 6-8 epazote leaves (orig.="two sprigs epazote, leaves only"
  • 2 Tbs. cilantro (orig.="three sprigs coriander, leaves only"
  • 1/3 onion, medium, white, roughly chopped chiles serranos to taste
  • salt to taste
  • 1 C. chicken stock
  • Other ingredients:
  • oil, vegetable
  • 12 tortillas, corn, each cut into 6 wedges
  • 1 C. chicken meat, cooked, shredded (optional)
  • 3/4 C. cheese (4 oz.) -- queso fresco, jack, white cheddar
  • 2 eggs, hard-boiled, diced (optional)
  • 1/2 onion, medium, white, finely chopped
  • 2 Tbs. cilantro leaves, roughly chopped
  • 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.

    Origin: The Tortilla Book, Diana Kennedy, 1991)
    Posted By: Brent
    Post Date:

    *BACK TO MEXICAN*







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