| 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 |
T |
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 |
T |
Cilantro leaves, roughly |
|
|
chopped |
INSTRUCTIONS
(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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