Chilaquiles Verdes

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Ingredients

Salsa Verde
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish

Method

To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.

Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.

Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.

Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.

Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)

To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.

Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.



Red Chilaquiles

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Ingredients

10 corn tortillas (cut into triangle pieces)
1 1/2 cups vegetable oil
1/3 cup onion (diced)
1 cup red chile or red enchilades sauce
1/4 cup sliced black olives
2 cups grated jack or pepper jack cheese
pinch of oregano
1/2 cup crumbled queso fresco
salt to taste

Method

Cut tortilla into triangles pieces.

In a large frying pan over a medium flame add vegetable oil and allow it to get hot.

Fry triangle pieces til crisp about 3 minutes on each side. You’ll need to do this in batches.

Remove each batch from oil, and drain tortilla crisps on a paper towel lined plate.

Discard most of the oil from frying pan, leave a tablespoon of oil in pan.

Over a medium flame add onions to frying pan and saute for 4 minutes.

Add tortilla crisps back into the pan with sauted onions and mix to combine.

Pour red chile sauce on top of tortillas and mix till all tortilla crisps are covered in red sauce.

Lower the flame to simmer. Then add olives to tortillas and red chile. Mix again.

Sprinkle grated cheese and oregano on top of tortillas and cover the pan with a lid for 5 to 10 minutes or until the cheese fully melts.

Sprinkle crumbled queso fresco on top.

Add salt to taste.

Serve hot with a sunny side up egg, a side of sour cream, and avocado.