Submitted Recipes

Chilaquiles With Tomatillo Sauce
Submitted by:    R. Carey
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This dish is excellent for breakfast, lunch or dinner. Serves four to six people, depending on appetites.

Ingredients

• 1 can (26 oz.) tomatillos
• 1 jalapeño pepper - stemmed, seeded and coarsely chopped
• 1/2 tsp. salt
• 1 garlic clove - peeled and coarsely chopped
• 1 medium onion - peeled and coarsely chopped 10 sprigs cilantro - coarsely chopped
• 5 tbsp. canola oil
• freshly cracked black pepper (for seasoning the sauce)
• 2 1/2 c. chicken broth
• 18 corn tortillas
• 1 c. crema mexicana or sour cream
• 1 lb. shredded Monterey Jack cheese
• 1/2 c. crumbled queso cotija (aged Mexican cheese) - or mild feta

Directions

1. Drain the tomatillos. Puree them with the jalapeno, salt, garlic, onion and half of the cilantro in a food processor.

2. Heat 1 tbsp. oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.

3. If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook for 3 to 4 minutes or until it turns a slightly darker color.

4. Add the broth and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper if preferred.

5. Keep warm while assembling the chilaquiles.