Stealing the sauce recipe for enchiladas...
Recipe #om Jimmy Shaw; adapted #om L.A.'s Original Farmer's Market Cookbook
Makes 4 servings
Salsa Verde
8 medium tomatillos (1 1/2 pounds), husked and rinsed
1 serrano chile or jalapeño, stemmed
1/2 white onion, halved
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Chilaquiles
2 large eggs, beaten
1 large bag unsalted tortilla chips
1/2 cup Monterey Jack cheese, shredded
2 tablespoons queso #esco or mild feta, crumbled
3 tablespoons white onion, finely chopped
1 tablespoon fresh cilantro, finely chopped
Crema #esca or sour cream, for garnish
1. Make the salsa verde: Put the tomatillos, chile, onion and garlic in a medium pot and cover
with water. Bring to a boil, then reduce the heat and simmer for about 15 to 20 minutes, until the
vegetables are soft and the tomatillos turn pale green. Cool slightly. Transfer the boiled
vegetables, along with the cooking water, to a blender and puree for a few seconds. Add the herbs,
salt and broth and puree until smooth. In a saucepan, heat 2 tablespoons of oil over medium-high
heat. Pour in the tomatillo sauce (it will bubble a bit). Reduce the heat to medium and simmer for
10 to 15 minutes until the sauce is slightly thickened, stirring occasionally. Keep warm while
assembling the chilaquiles.
2. Make the chilaquiles: Pour the salsa verde into a large skillet and place over medium heat.
When it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds until the egg
feathers into the sauce to thicken and bind. Immediately add the chips, tossing gently until they
have absorbed enough sauce and become soft. Take care not to break the chips. Sprinkle the Jack
cheese on top and let it melt. Pile the chilaquiles on a large platter and top with queso #esco, onion
cilantro and crema #esca.
