CHILEAQUILES (GREEN) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 LBS TOMATILLOS
5 OR 6 SERRANO CHILE PEPPERS (OR TO TASTE)
1/2 WHITE OR BROWN ONION
3 CLOVES GARLIC
1 LARGE HANDFUL OF CILANTRO
2 OR 3 GREEN ONIONS
1/2 TBSP SALT
1 PACKET GOYA SAZON, OR 1/2 TBSP CHICKEN BOUILLON
COOKED PORK (CARNITAS) CHICKEN OR EGGS
CORN TORTILLAS PLUS OIL FOR FRYING, OR FRESH TORTILLA CHIPS FROM MEXICAN MARKET
* GARNISH WITH CILANTRO, DICED ONION, PROTIEN OF CHOICE ABOVE, MEXICAN CHEESE, SOUR CREAM, LIME OR LEMON, MORE CHILE PEPPER*
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Directions: |
Directions:IF NOT BUYING HOMEMADE CHIPS, FRY 2 OR 3 DOZEN CORN TORTILLAS UNTIL CRISP AND SET ASIDE.
BOIL TOMATILLOS AND 1/2 OF CHILE PEPPERS UNTIL TENDER. DRAIN, RESERVING 1 CUP OF LIQUID. PLACE IN BLENDER WITH ONIONS, CILANTRO, GREEN ONION, SPICES AND 1/2 CUP RESERVED WATER. PUREE. ADJUST SEASONING TO TASTE, ADDING RAW CHILES FOR HEAT IF DESIRED. ADD 2 TBSP OIL TO DUTCH OVEN OR LARGE FRYING PAN, HEAT UNTIL SHIMMERING. ADD SALSA AND LOWER TO SIMMER.
IN THE MEANTIME, FRY THE EGGS OR PREPARE YOUR PROTIEN AND PREPARE THE REMAINING GARNISH.
AFTER 10 MINUTES, TASTE THE SAUCE AND ADJUST THE SEASONING. BREAK UP THE TORTILLA CHIPS AND PUT INTO THE SAUCE MAKING SURE THEY ARE COVERED. ADD AS MANY CHIPS AS YOU CAN, MIXING AND PUSHING THEM DOWN TO COVER THEM WITH SAUCE, UNTIL THERE IS JUST ENOUGH SAUCE LEFT THAT IF YOU PUT TOO MANY MORE CHIPS IT MIGHT NOT BE SAUCY ENOUGH.
SERVE WITH PROTIEN ON TOP AND REMAINING GARNISH. |
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Preparation
Time: |
Preparation
Time:1 1/2 HOURS |
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