|Green Chilaquiles (from Tampico)|
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)
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