The first time I ever had chilaquiles, I made them. I'd rather have something new in a restaurant first and then try my hand at it so I know what I'm aiming for. Wouldn't you? But, that fall the allure was just too great because I'd read that making chilaquiles with Thanksgiving turkey was a great way to use up leftovers and I loved the idea of it! The reality was even better and I became a big time chilaquiles lover from that day forward! I suggest you put chilaquiles on your list for Thanksgiving leftovers, too. Or, you can make them with rotisserie chicken or eggs, like I did today.
The green salsa is wonderful. Put it on your list of salsas to make and not just for chilaquiles. As you can see, the color of the salsa is excellent! So vibrant and pretty! Tastier than any green salsa I have ever made.
Chilaquiles
Adapted from Secrets of the Best Chefs (Jessamyn Waldman Rodriguez, Founder, Hot Bread Kitchen, New York City
For the tomatillo salsa:
1/2 pound tomatillos, husks removed, washed
3 Poblano chilies, skins charred and removed, seeded and deveined
3 Tablespoons chopped cilantro
1 small onion, chopped
Salt to taste
1 Tablespoon olive oil
Corn tortilla chips or strips*
4 fried eggs, or 8 egg whites made into 4 egg white omelets
Radish, sliced or chopped
1/4 cup cilantro, chopped
4 ounces queso fresco or cotija cheese, grated
Mexican crema or sour cream (optional)
Add the tomatillos to boiling water and cook until the tomatillos are soft. Drain. Add all tomatillo salsa ingredients to a blender or food processor and blend until mostly smooth. Add salt if needed.
In a saucepan, add the salsa and 1/4 cup of water over medium heat and bring to a simmer. Add tortillas strips or chips and cook for about 1-2 minutes until they have softened. Divide the mixture between 4 plates and top with egg and radish. Serve hot
*To make your own tortilla chips: Preheat your oven to 350°F. Get out a rimmed baking sheet and cover it with a sheet of parchment paper to make for an easy clean up. Stack your tortillas and cut in half. Stack them again and cut them in 1/2-inch strips along the short edge. Place the tortillas on your baking sheet and pour the oil on them. Toss them til evenly coated and then spread the tortilla strips in a single layer on the sheet. Bake for 4-5 minutes til crispy. Watch closely so you don't overcook them. Set aside. (You can also cut your corn tortillas in triangular shapes if you wish.)
Love,
P.S. Lauren, do you remember that first year I made chilaquiles with turkey leftovers? We lived in Valencia and I loved that house and Starwood Place, our street! Loved it, still my favorite!
Adapted from Secrets of the Best Chefs (Jessamyn Waldman Rodriguez, Founder, Hot Bread Kitchen, New York City
For the tomatillo salsa:
1/2 pound tomatillos, husks removed, washed
3 Poblano chilies, skins charred and removed, seeded and deveined
3 Tablespoons chopped cilantro
1 small onion, chopped
Salt to taste
1 Tablespoon olive oil
Corn tortilla chips or strips*
4 fried eggs, or 8 egg whites made into 4 egg white omelets
Radish, sliced or chopped
1/4 cup cilantro, chopped
4 ounces queso fresco or cotija cheese, grated
Mexican crema or sour cream (optional)
Add the tomatillos to boiling water and cook until the tomatillos are soft. Drain. Add all tomatillo salsa ingredients to a blender or food processor and blend until mostly smooth. Add salt if needed.
In a saucepan, add the salsa and 1/4 cup of water over medium heat and bring to a simmer. Add tortillas strips or chips and cook for about 1-2 minutes until they have softened. Divide the mixture between 4 plates and top with egg and radish. Serve hot
*To make your own tortilla chips: Preheat your oven to 350°F. Get out a rimmed baking sheet and cover it with a sheet of parchment paper to make for an easy clean up. Stack your tortillas and cut in half. Stack them again and cut them in 1/2-inch strips along the short edge. Place the tortillas on your baking sheet and pour the oil on them. Toss them til evenly coated and then spread the tortilla strips in a single layer on the sheet. Bake for 4-5 minutes til crispy. Watch closely so you don't overcook them. Set aside. (You can also cut your corn tortillas in triangular shapes if you wish.)
Love,
P.S. Lauren, do you remember that first year I made chilaquiles with turkey leftovers? We lived in Valencia and I loved that house and Starwood Place, our street! Loved it, still my favorite!
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