Recipe - Green Chilaquiles (From Tampico)

SAUCE
One half pound Tomatillos; cooked, drained
3 Chiles poblanos; peeled,
seeds removed
6 Epazote leaves (orig.="two
sprigs epazote, leaves
only" (up to 8)
2 tablespoon Cilantro (orig.="three
sprigs coriander, leaves
only"
1/3 Onion; medium, white,
roughly chopped
Chiles serranos to taste
Salt to taste
1 cup Chicken stock

OTHER INGREDIENTS
Oil; vegetable
12 Tortillas; corn, each cut
into 6 wedges
1 cup Chicken meat; cooked,
shredded (optional)
Three fourths cup Cheese (4 oz.); queso
fresco, jack, white cheddar
2 Eggs; hardboiled, minced
(optional)
One half Onion; medium, white, finely
chopped
2 tablespoon Cilantro leaves; roughly
chopped

(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 58 minutes. The tortilla pieces should still be chewy.
Quickly mix in the chicken meat.

Serve immediately, garnished with cheese, hardboiled eggs, finely chopped
onion, and cilantro.

Posted to CHILEHEADS DIGEST V4 #126 by Brent Thompson
brent@hplbct.hpl.hp.com on Sep 17, 1997