Name: Green Chilaquiles (From Tampico)
Ingredients: 1/2 lb Tomatillos; cooked, drained; 3 Chiles poblanos; peeled, seeds removed; 6 Epazote leaves (orig.="two sprigs epazote, leaves only" (up to 8); 2 tb 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; Oil; vegetable; 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 tb Cilantro leaves; roughly chopped

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables, Dairy, Eggs			1	Servings

INGREDIENTS

1/2	lb	Tomatillos; cooked, drained
3		Chiles poblanos; peeled, seeds removed
6		Epazote leaves (orig.="two sprigs epazote, leaves only" (up to 8)
2	tb	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
		Oil; vegetable
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	tb	Cilantro leaves; roughly chopped

INSTRUCTIONS

SAUCE
OTHER INGREDIENTS
(modified [hardly at all] from: The Tortilla Book, Diana Kennedy, 1991)
Blenderize 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.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
<brent@hplbct.hpl.hp.com> on Sep 17, 1997

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