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CHILAQUILES VERDES O ROJOS
Green or Red Chilaquiles
The Aztecs combined their leftover tortillas with chiles and herbs to create chilaquiles, which in their Náhuatl language means just that – “chiles and herbs in broth.” Every Mexican cook seems to have their own version of this
versatile dish, which can be
served either for almuerzo (brunch) or cena (supper). Chilaquiles can be prepared
ahead up to the point of adding the sauce to the fried tortilla pieces.
Ingredients:
1 whole chicken breast
5 cloves garlic
1 tablespoon plus 1 teaspoon salt
½ onion
7 springs parsley
6 chiles serranos (or to taste)
1 ½ lb tomates verdes, husks removed
¼ onion
½ cup chopped cilantro
1 tablespoon oil
16 corn tortillas, preferably day-old
oil for frying
1 small sprig epazote
1 cup thick Crema Mexicana Los Altos
½ cup crumbled Queso Adobera Los Altos or Queso Cotija Los Altos
How to cook:
Place the chicken in a large saucepan and add enough water to cover. Add 2 cloves of the garlic, 1 tablespoon of the salt, ½ onion or until the chicken is tender. Remove and shred the chicken, reserving 2 cups of the stock. Place the chiles and remaining 3 cloves garlic in boiling water and cook for 5 minutes. Add the tomates verdes, cook 5 more minutes and drain. Trransfer the chiles, garlic and tomates verdes to a blender, add the remaining onion, then purée. Add 1 teaspoon salt, the cilantro and 1 cup of the reserved stock, and process briefly. Set aside. Heat 1 tablespoon oil in a skillet, add the sauce and sauté for 5 minutes. Correct the seasonings, lower the heat, cover and cook for 10 minutes. If the mixture is too thick, dilute with more chicken stock. Cut the tortillas in half and cut each half into 3 pieces. Place ¼ in oil in a large skillet. When it is very hot, add one-third of the tortilla pieces and fry, stirring constantly, until they are golden and crisp, 3 to 4 minutes. Transfer to a colander. Repeat until all the tortillas are fried. Drain and set aside. Before serving, heat the sauce and add the epazote. Add the tortillas and stir carefully so as not to break them. Add the shredded chicken and top with cream and cheese. Cook for 2-3 minutes or until the cheese melts.
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CHILES RELLENOS DE QUESO
Cheese Chiles Rellenos
Ingredients:
2 chiles, roasted and peeled
1 1/3 oz Queso Adobera Los Altos
oil, for frying
1 eggs, separated
1 cup flour, all purpose
TOMATO SAUCE
1 1/3 pounds (about 2 or 3) tomatoes, peeled
1 medium onion
3-4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon salt
Chiles
¼ teaspoon cinnamon, ground
How to cook:
Prepare tomato sauce. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on. Dry the chiles on paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick. Pour oil 1/4" deep into large heavy pan. Heat oil to 365º F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or food processor and blend to a puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes.