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  • Jimmy Shaw, "L.A.'s Original Farmers Market Cookbook": Recipe: Chilaquiles Verdes

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    MarnieKanarek
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    This recipe is for chilaquiles verdes, a traditional Mexican breakfast dish of fried corn tortilla pieces bathed in a green tomatillo salsa. The salsa is made by boiling tomatillos, chiles, onion and garlic, then blending into a sauce. Corn tortillas are cut into wedges, fried, and added to the simmering salsa along with eggs to bind it. The chilaquiles are topped with cheese, onion, cilantro and sour cream. Chilaquiles are considered a hangover cure and use leftover tortillas and salsa to prevent waste in Mexican homes.

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    Chilaquiles

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    This recipe is for chilaquiles verdes, a traditional Mexican breakfast dish of fried corn tortilla pieces bathed in a green tomatillo salsa. The salsa is made by boiling tomatillos, chiles, onion and garlic, then blending into a sauce. Corn tortillas are cut into wedges, fried, and added to the simmering salsa along with eggs to bind it. The chilaquiles are topped with cheese, onion, cilantro and sour cream. Chilaquiles are considered a hangover cure and use leftover tortillas and salsa to prevent waste in Mexican homes.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
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    Download as rtf, pdf, or txt
    191 views2 pages

    Jimmy Shaw, "L.A.'s Original Farmers Market Cookbook": Recipe: Chilaquiles Verdes

    Uploaded by

    MarnieKanarek
    This recipe is for chilaquiles verdes, a traditional Mexican breakfast dish of fried corn tortilla pieces bathed in a green tomatillo salsa. The salsa is made by boiling tomatillos, chiles, onion and garlic, then blending into a sauce. Corn tortillas are cut into wedges, fried, and added to the simmering salsa along with eggs to bind it. The chilaquiles are topped with cheese, onion, cilantro and sour cream. Chilaquiles are considered a hangover cure and use leftover tortillas and salsa to prevent waste in Mexican homes.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as rtf, pdf, or txt
    of 2

    Recipe: Chilaquiles verdes

    Jimmy Shaw, “L.A.’s Original Farmers Market Cookbook”

    Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red
    salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is
    preferred in Mexico City, Jimmy Shaw's home town, and is very simple to make.

    The comfort food is most commonly eaten at breakfast time as a "bring me back to life"
    hangover cure-all or in celebration after a wedding. Unlike nachos, chilaquiles are a
    meal to be eaten with a fork; they're not chips with stuff on top.
    As the saying goes, there are as many recipes for chilaquiles as there are cooks.
    Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive
    yesterday's tortillas and leftover salsa.

    At Lotería, breakfast is served all day and you can ask for chilaquiles to be topped with
    a fried egg or shredded chicken or beef.

    Ingredients

    Salsa verde
    8 medium tomatillos (1 1/2 pounds), husked and rinsed
    1 serrano chile or jalapeño, stemmed
    1/2 white onion, halved
    2 garlic cloves
    1/2 bay leaf
    Pinch of dried oregano
    Pinch of dried thyme
    1/2 teaspoon salt
    1/4 cup low-sodium chicken broth
    1 tablespoon corn oil

    Fried corn tortillas


    Vegetable oil, for frying
    12 (6-inch) corn tortillas

    Chilaquiles
    2 large eggs, beaten
    1/2 cup shredded Monterey Jack cheese
    2 tablespoons crumbled queso fresco or mild feta
    3 tablespoons finely chopped white onion
    1 tablespoon finely chopped fresh cilantro
    Crema fresca or sour cream, for garnish

    Preparation

    Salsa verde
    Put the tomatillos, chile, onion and garlic in a medium pot and cover with water. Bring to
    a boil. Simmer for about 15 to 20 minutes, until the vegetables are soft and the
    tomatillos turn pale green. Cool slightly.

    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 towel for safety. Add the
    herbs, salt and broth. Continue to puree until smooth. You should have about 1 quart of
    salsa verde.

    Put a pot over medium-high heat and coat with the oil. When the oil is hot, pour in the
    tomatillo sauce, it will bubble a bit. Reduce the heat to medium and simmer for 10 to 15
    minutes until the sauce is slightly thickened, stirring occasionally. Keep warm while
    assembling the chilaquiles.

    Chips
    Pour about 2 inches of oil in a heavy-bottomed pot or countertop deep fryer and heat to
    375 degrees F. Stack the tortillas and fan them with your thumb to separate. Cut the
    tortillas into eight 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. Transfer the chips
    to a paper towel-lined baking pan or brown paper bag to drain. (Return the oil to the
    proper temperature between batches.) Cool.

    Chilaquiles
    Pour the salsa verde into a wide pot or pan and place over medium heat. 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 to thicken and bind.
    Immediately add the chips, tossing gently until they have absorbed enough sauce and
    become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it
    melt.

    Serving

    Pile the chilaquiles on a large platter or on four individual dishes. Sprinkle with queso
    fresco, onion and cilantro. Garnish with crema fresca.

    Tips
    If frying your own tortilla chips seems too involved (it’s really easy though), as a shortcut
    this dish can be made with store-bought tortilla chips, but choose unsalted.

    Serving Size
    Makes 4 servings

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