Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Senora Juanas Chilaquiles in Green Sauce




Source of Recipe


Diana Kennedy's book, 'My Mexico'.


List of Ingredients




3/4 lb. tomatillos, husks removed
4 serrano chiles, stems discarded
1 garlic clove, chopped
Vegetable oil
Salt
Eight 4-in. corn tortillas, cut into 1/2-in. dice and left to dry overnight
1/2 c. minced white onion
2/3 c. chopped cilantro
3/4 c. crumbled quesa fresco or farmer cheese
1/3 c. creme fraiche or sour cream, thinned with a little milk

Recipe



In a small saucepan, cover the tomatillos and chiles with water and cook over low heat until soft. Using a slotted spoon, transfer the tomatillos and chiles to a blender with 1/3 c. of the cooking water and the garlic. Blend until smooth.

In a large skillet, heat 1 T. of oil. Add the tomatillo sauce, season with salt and cook over moderate heat, stirring occasionally, until slightly reduced and flavorful, about 5 min. Remove from the heat and keep warm.

In another large skillet, heat 1/4 in. of oil until shimmering. Add half of the tortillas in an even layer and fry over moderately high heat until lightly browned, about 3 minutes. With a slotted spoon, transfer the fried tortillas to paper towels to drain while you fry the rest in the same manner; add a bit more oil to the skillet and lower the heat if necessary.

Drain off all but 1/4 c. of the oil and return all of the tortillas to the skillet. Stir in the onion, cover and cook over low heat, shaking the pan from time to time, until the onion is translucent, about 3 min. Serve at once, topping each portion with the cilantro, cheese and creme fraiche.