| 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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