Chilaquiles Verdes con Salsa Verde
Recipe courtesy of Cacique®
Photo courtesy of Cacique®
Chilaquiles Verdes con Salsa Verde Recipe
By August 13, 2012Published:
- Yield: 4 to 6 Servings
Recipe courtesy of Cacique® Photo courtesy of Cacique®
- Salsa Verde:
- 4-6 medium tomatillos (about 1 pound total weight) husks removed and rinsed
- 1 serrano or jalapeño chile stemmed
- 1/2 white onion halved again
- 2 garlic cloves
- 1/2 bay leaf
- Pinch of dried oregano
- 1/2 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 cup shredded Cacique® Oaxaca cheese (food processor recommended)
- 2 tablespoons Cacique® Queso Fresco
- crumbled Cacique® Crema Mexicana for garnish
- vegetable oil for frying
- 12 6-inch corn tortillas or pre-made Chilaquiles strips
- 3 tablespoons white onion finely chopped
- 1 tablespoon fresh cilantro finely chopped
- 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, 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 olive 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.
- To finish the chilaquiles, uncover the salsa verde and raise the heat to medium.
- Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips.
- Sprinkle the Oaxaca 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 Cacique Crema Mexicana and serve immediately.
- Chilaquiles: If using corn tortillas, 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.)
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