Authentic Mexican Chilaquiles Verde Recipes
EASY CHILAQUILES VERDES
This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.
Provided by Occasional Cooker
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
- Bake in the preheated oven until crispy, 5 to 10 minutes.
- Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g
CHILAQUILES VERDES
Provided by JoAnn Cianciulli
Categories Cheese Dairy Vegetable Breakfast Brunch Fry Vegetarian Tomatillo Tortillas Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 19
Steps:
- To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
- Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
- Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
- Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
- To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
- Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
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- Place the tomatillos and serrano peppers in a saucepan, and cover them with water. Bring them to a boil and then simmer for 10 minutes. Remove ingredients with a slotted spoon, and save the water you boiled the tomatillos and peppers in.
- Place the cooked tomatillos, serrano peppers, onions, garlic, cilantro, and 2 cups of the water used to boil the tomatillos and peppers with in a blender until they are all finely chopped and mixed.
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- Add all of the salsa verde ingredients to a good blender and blend until everything is broken down, but not too smooth.
- Add the blended salsa to a hot frying pan with a teaspoon of olive oil and cook for 5 minutes, adding additional chicken stock if desired.
- Pour the salsa verde over the baked (or fried) tortillas if you want a crispier texture, or add the tortilla chips to the salsa itself for a softer texture.
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