Green Chilaquiles (From Tampico)

Try this Green Chilaquiles (From Tampico) recipe, or post your own recipe for Green Chilaquiles (From Tampico)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Green Chilaquiles (From Tampico) Ingredients

SAUCE	OTHER INGREDIENTS
1/2 lb Tomatillos; cooked, drained	Oil; vegetable
3 Chiles poblanos; peeled,	12 Tortillas; corn, each cut
6 Epazote leaves (orig.="two	1 c Chicken meat; cooked,
2 tb Cilantro (orig.="three	3/4 c Cheese (4 oz.); queso
1/3 Onion; medium, white,	2 Eggs; hard-boiled, diced
Chiles serranos to taste	1/2 Onion; medium, white, finely
Salt to taste	2 tb Cilantro leaves; roughly
1 c Chicken stock

Instructions for Green Chilaquiles (From Tampico)

(modified [hardly at all] from: The Tortilla Book, Diana Kennedy, 1991) 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. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson on Sep 17, 1997

Main Ingredient: Cuisine: Uncategorized