CHILAQUILES VERDES – MARICRUZ AVALOS KITCHEN BLOG
Provided by: Maricruz
Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
|16 corn tortillas (cut into wedges)|
|canola oil (or any oil for frying)|
|1 lb fresh tomatillo (or a 12-oz can tomatillos, drained)|
|4 serrano chili peppers (or other type of green chili)|
|½ cup Cilantro (roughly chopped)|
|1 small white onion|
|1 garlic clove (peeled)|
|1 cup chicken stock|
|2 tsp canola oil|
|½ cup red onions (chopped)|
|½ cup Mexican crema (or regular full fat cream)|
|1 cup queso fresco (or Feta cheese)|
|4 fried eggs (optional)|
- Make the sauce
- Make the tortilla chips
- Make chilaquiles verdes
Calories 538 kcal, CarbohydrateContent 57 g, ProteinContent 13 g, FatContent 31 g, SaturatedFatContent 9 g, TransFatContent 1 g, CholesterolContent 37 mg, SodiumContent 806 mg, FiberContent 7 g, SugarContent 8 g, UnsaturatedFatContent 15 g, ServingSize 1 serving
BEST CHILAQUILES VERDE — HOW TO MAKE CHILAQUILES VERDE
Provided by: DELISH.COM
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 0S
Yield: 4 servings
|16 yellow corn tortillas (5-inch rounds)|
|4 tbsp. canola oil, divided|
|2 cloves garlic, minced|
|3 c. store-bought mild green salsa (from two 16-oz. jars)|
|1/4 c. low-sodium chicken broth|
|4 large eggs|
|Freshly ground black pepper|
|1/4 c. sour cream|
|4 tsp. water, approximately|
|1/4 c. crumbled cotija cheese, queso fresco, or feta|
|1/4 c. chopped fresh cilantro|
|1/4 c. diced red onion|
- Preheat the oven to 400° with racks in the upper and lower shelves. Brush tortillas all over with 3 tablespoons of oil, then stack and cut each into 8 wedges. Divide wedges evenly between 2 baking sheets and bake, rotating and tossing chips halfway through, until golden and crisp, 15 to 17 minutes. Season each tray with ¼ teaspoon salt and let cool slightly while preparing sauce. Keep oven on.
- Heat remaining tablespoon oil in an oven-safe skillet over medium-high heat. Add garlic and cook, stirring, until light golden, about 1 minute. Pour in salsa and broth and bring to a boil. Simmer for 2 minutes until just slightly thickened. Remove from heat and stir in baked tortilla chips until just coated.
- Make 4 wells in chip mixture with the back of a spoon and crack 1 egg into each well. Season eggs with salt and pepper.
- Transfer skillet to oven and bake until whites are set and yolks are just barely set, 12 to 15 minutes.
- While chilaquiles are baking, thin sour cream with about 4 teaspoons water until drizzling consistency, adding more water a few drops at a time if necessary.
- Once the egg bake comes out of the oven, drizzle some of the thinned sour cream all over. Top with some of the cheese, cilantro, and onion and serve with remaining garnish on the side.
CHILAQUILES VERDES RECIPE | EPICURIOUS
Provided by: JoAnn Cianciulli
Yield: Serves 4
|8 medium tomatillos (about 1 1/2 pounds total weight), husked 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|
|Pinch of dried thyme|
|1/2 teaspoon salt|
|1/4 cup low-sodium chicken broth|
|1 tablespoon corn oil|
|Vegetable oil for frying|
|12 6-inch corn tortillas|
|2 large eggs, beaten|
|1/2 cup shredded Monterey jack cheese|
|2 tablespoons crumbled queso fresco or mild feta cheese|
|3 tablespoons finely chopped white onion|
|1 tablespoon finely chopped fresh cilantro|
|Crema fresca or sour cream for garnish|
- 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.
GREEN CHILAQUILES WITH EGGS RECIPE – NYT COOKING
Provided by: Martha Rose Shulman
Total time: 1 hours
Yield: 4 to 6 servings
|1 1/2 pounds fresh tomatillos, husked and rinsed|
|2 to 4 jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)|
|12 cilantro sprigs, plus 1/3 cup chopped cilantro|
|2 tablespoons olive oil or grapeseed oil|
|1 small white onion, quartered and thinly sliced (about 1 cup sliced onion)|
|2 large garlic cloves, minced|
|2 cups chicken or vegetable broth|
|6 large eggs|
|12 thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or 1/2-pound thick tortilla chips from a Mexican grocery|
|1/2 cup crumbled queso fresco or feta|
- 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.
@context http//schema.org, Calories 233, UnsaturatedFatContent 8 grams, CarbohydrateContent 20 grams, FatContent 13 grams, FiberContent 5 grams, ProteinContent 11 grams, SaturatedFatContent 4 grams, SodiumContent 690 milligrams, SugarContent 6 grams, TransFatContent 0 grams