| Green Sauce Chilaquiles. Chilaquiles con Salsa Verde The perfect fix for a hangover, the famous "CRUDA" Sauce: 1/2 lb. tomatillos, cooked, drained 3 chiles poblanos, peeled, seeds removed 6-8 epazote leaves (orig.="two sprigs epazote, leaves only" 2 Tbs. cilantro (orig.="three sprigs coriander, leaves only" 1/3 onion, medium, white, roughly chopped chiles serranos to taste salt to taste 1 C. chicken stock Other ingredients: vegetable oil 12 tortillas, corn, each cut into 6 wedges 1 C. chicken meat, cooked, shredded (optional) 3/4 C. cheese (4 oz.) -- queso fresco, jack, white cheddar 2 eggs, hard-boiled, diced (optional) 1/2 onion, medium, white, finely chopped 2 Tbs. cilantro leaves, roughly chopped Put in the blender 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. |