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Green Chilaquiles (From Tampico) mexican, chicken 1/2 lb tomatillos, cooked, drained 3 chiles poblanos, peeled, 1 seeds removed 8 epazote leaves 2 tablespoon cilantro 1/3 onion, medium, white, 1 roughly chopped 1 chiles serranos to taste 1 salt to taste 1 cup chicken stock 1 vegetable oil 12 tortillas, corn, each cut 1 into 6 wedges 1 cup chicken meat, cooked, 1 shredded 3/4 cup queso fresco, jack, white 1 cheddar 2 eggs, hard-boiled, diced 1/2 onion, medium, white, finely 1 chopped 2 tablespoon cilantro leaves, roughly 1 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. (modified [hardly at all] from: The Tortilla Book, Diana Kennedy, 1991) Sauce: From: Brent Thompson Date: 17 Sep 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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