Recipe for chilaquiles in green salsa (Chilaquiles Verdes)
Historically, in Mexico people have Chilaquiles as a breakfast. As a breakfast it was accompanied by eggs, refried beans, bread and black coffee.
Nowadays, chilaquiles is a typical meal that can be eaten any time of the day; as presented here in this recipe this would be more for a snack or appetizer. It is part of the mexican cuisine, consisting of fried corn tortillas served with chicken and a tomatillo sauce, adding chilies and other ingredients to the taste of the guests.
The difference between chilaquiles and the enchiladas is in that these can be prepared with tortillas that are not necessarily fresh, and
these tortillas are sliced in wedges; then fried (totopos), after they are placed in the sauce at the last moment so that they don't have time to become soaked with
the salsa or mole; this way they can be eaten with the hands, still crispy. The word chilaquiles is always used in plural form, since in singular this meaning changes
completely.
Recipe for chilaquiles in green salsa:
• 1 lb. green tomatoes or tomatillos (I used two big tomatillos cans)
• large white onion, chopped
• 1 poblano (for milder taste) or 3 jalapeños (for hotter taste)
• cilantro to your taste
• 3 cloves of garlic
• 25 corn tortillas
• 1 avocado
• cumin in powder
• sour cream
• queso fresco, or grated cheese
• canola oil for frying
Making this mexican snack recipe:
Put the tomatillos (if not from the can) and the chilis in boiling water, once they are tender, blend them together with a few cilantro leaves using a food processor. Add the garlic and some cumin to the food processor mixture and liquefy everything.
Cut the tortillas in small triangles (6 per tortilla) and fry them all in hot oil until they are crisp (about 2 minutes each).
Reserve the tortillas, now turned into totopos.
With another pan to the stove, pour a little bit of oil in and heat it up; when it is warm put in the onion bits. Slightly cook the onion bits and then stir in the green salsa we did in step 1; cook it until its color changes slightly, thus indicating it is cooked.
Add to the sauce cumin and salt; check seasoning and adjust to your taste.
Pour the green salsa in a nice bowl; put the bowl in the center of a serving plate. Place the totopos around the salsa, sprinkle the crumbled queso fresco (or grated cheese) over the totopos, put a nice amount of sour cream, 2 tomato slices and 2 avocado slices to give this presentation the national red, white and green colors of the Mexican flag.
Enjoy!!!
