Chicken Chilaquiles With Salsa Verde
1 pound tomatillos, husked and rinsed
4 serrano or jalapeño chilies, sliced, seeded and chopped (optional)
1-2 garlic cloves
1/2 white onion, coarsely chopped, plus 2 thin white onion slices, separated into rings
1 tablespoon canola oil
1/2 teaspoon sea salt, to taste
1/2 pound corn tortilla chips, (about 8 cups)
1/4 cup coarsely chopped fresh cilantro
2 cups cooked chicken meat (preferably breast), shredded
1 cup crema or sour cream
1/2 cup crumbled queso fresco
Place the tomatillos in a small saucepan and add enough water to just cover them. Over medium heat, bring to a simmer and cook until the tomatillos begin to soften, about 5 minutes.
Add the chiles and garlic and continue cooking until the tomatillos are soft, about 5 minutes more. Remove from heat.
Using a slotted spoon, transfer the tomatillos, chilies and garlic to a blender; reserve the cooking liquid. Add the chopped onion and 1/2 cup of the tomatillo cooking liquid to the blender and process until well blended, leaving some texture.
In a large skillet over medium-high heat, warm the oil until it is hot but not smoking. Pour in the tomatillo mixture all at once and stir vigorously. Stir in an additional 1/2 cup of the reserved cooking liquid along with the 1/2 teaspoon salt. Reduce heat to low and cook, uncovered, until the sauce thickens, about 10 minutes. Add more liquid if necessary.
Just before serving, carefully stir the tortilla chips, cilantro and shredded chicken into the sauce and continue cooking until softened but not mushy, about 5 minutes. Taste and adjust the seasonings with salt if necessary.
Scoop the mixture into a warmed serving dish or onto warmed individual plates. To garnish, spoon on the crema and scatter the onion rings and cheese on top.
Serve with refried beans.
Chilaquiles is a typical Mexican breakfast of tortillas bathed in either a red or green tomatillo sauce. Chicken is often added, but it is delicious as well without. It's an excellent way to use up leftover tortillas and chicken!
Monday, May 2, 2011 - 12:58pm