Green Chilaquiles Recipes

CHILAQUILES IN GREEN SAUCE

Steps:

• Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 minutes. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water. Add the garlic and salt and blend for about 3 minutes. Strain.
• In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes. Then add the blended ingredients, chicken broth and epazote leaves. Then boil for 15 minutes.
• Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat. Cut the tortillas in 4 equal pieces and lightly fry them until golden. Add the tortillas to the sauce while boiling for 10 minutes. Stir until cooked through.
• Directions to assemble: Place the tortillas on a plate (5 tortillas each plate). Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados. Serve with 2 eggs any style, refried beans and/or steak.

JORGE'S GREEN CHILAQUILES

Steps:

• Add tomatillos to a large skillet over medium-high heat, and cook, shaking the pan occasionally, until charred in spots and juices start to release(10 - 11 minutes). Transfer tomatillos to a blender along with the onion, garlic, cilantro, 2 tablespoons water and a few pinches of salt, and blend until smooth.
• Warm 1 tablespoon oil in a small saucepan over medium heat, then add the salsa. Bring to a boil, reduce heat to low, and cook, stirring occasionally for 10 minutes. Season to taste with additional salt (flavors should be bold).
• To assemble, place half the chips in a 12-inch skillet (preferably one with a lid!) in an even layer. Top with half of the shredded chicken, then 1 cup salsa. Drizzle Media Crema evenly over top, then sprinkle with a pinch of salt. Repeat the layers again, topping with remaining chips, chicken and 1 cup salsa (you'll have a little salsa leftover). Finish with an even layer of cheese.
• Cover the pan and place over medium-low heat, and cook just until the cheese melts and the chips and salsa warm through (about 10 to 15 minutes). Serve immediately.

CHILAQUILES VERDES

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.

EASY CHILAQUILES

Steps:

• Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
• Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

GREEN CHILAQUILES WITH EGGS

Steps:

• Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
• Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
• Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
• Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
• Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
• Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.

GREEN CHILAQUILES

Steps:

• To make the salsa: Preheat the broiler or oven to 550 degrees F. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency. To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel. In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with cheese and sour cream.

GREEN CHILAQUILES WITH CHICKEN AND SQUASH

Steps:

• Poach the chicken breast, shred or cut into small dice and set aside.
• Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chilies, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.
• Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.

GREEN CHILAQUILES WITH EGGS

Steps:

• Heat oil in large nonstick skillet on medium heat. Add tortilla wedges and onions; cook 8 to 10 min. until onions are crisp-tender and tortillas are lightly browned, stirring frequently.
• Use back of spoon to make 6 small wells in tortilla mixture; slip 1 cracked egg into each well.
• Mix salsa and broth until blended; drizzle over tortilla mixture, then top with cheese. Cover; cook 10 min. or until egg whites are firm and yolks are cooked to desired doneness.
• Sprinkle with cilantro.