| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Veg10 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Vegetable oil |
| 8 |
|
Stale corn tortillas |
| 2 |
c |
Basic Cooked Tomatillo Sauce * |
| 1/3 |
c |
Queso fresco; dry cottage cheese |
|
|
; or, farmer cheese |
| 1 |
lg |
Slic white onion |
| 1 |
|
Sprig epazote; (optional) |
INSTRUCTIONS
1. Heat the oil in a deep skillet or pot. Tear the tortillas and drop
them into the hot oil. Cook stirring, until the tortillas are very
crisp and their color is darker. Drain on paper towels. Drain the oil
from the skillet.
2. Return the tortillas to the skillet and add the sauce. Stir, then
cook until the tortillas have absorbed some sauce and have begun to
get soft. A chewy tortilla texture is mandatory for all chilaquiles.
3. Spoon onto plates and sprinkle with cheese. Top each with a few
onion rings. If you really like spazote, chop a few leaves and
sprinkle over the onion slices.
*Basic Cooked Tomatillo Sauce recipe entered separately
Per serving: 747 Calories (kcal); 83g Total Fat; (97% calories from
fat); 1g Protein; 3g Carbohydrate; 3mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16
1/2 Fat; 0 Other Carbohydrates
Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky
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