Jorges Green Chilaquiles Food

GREEN CHILAQUILES

Steps:

• Preheat oven to 400°F. Brush the tortillas on both sides with olive oil, season with ¼ teaspoon salt and several grinds black pepper. Cut into quarters. Divide among 2 baking sheet trays and bake, rotating sheets halfway through, until golden and edges curl, 8 to 10 minutes.
• Meanwhile, bring enchilada sauce and stock to a simmer in a medium saucepan. Add turkey and tortilla chips, stirring gently throughout, until turkey is heated through, about 4 minutes. Season with remaining ¼ tsp. salt and several grinds black pepper.
• Serve and top with queso fresco, radishes, cilantro, sour cream, and lime wedges.

JORGE'S GREEN CHILAQUILES

Steps:

• Add tomatillos to a large skillet over medium-high heat, and cook, shaking the pan occasionally, until charred in spots and juices start to release(10 - 11 minutes). Transfer tomatillos to a blender along with the onion, garlic, cilantro, 2 tablespoons water and a few pinches of salt, and blend until smooth.
• Warm 1 tablespoon oil in a small saucepan over medium heat, then add the salsa. Bring to a boil, reduce heat to low, and cook, stirring occasionally for 10 minutes. Season to taste with additional salt (flavors should be bold).
• To assemble, place half the chips in a 12-inch skillet (preferably one with a lid!) in an even layer. Top with half of the shredded chicken, then 1 cup salsa. Drizzle Media Crema evenly over top, then sprinkle with a pinch of salt. Repeat the layers again, topping with remaining chips, chicken and 1 cup salsa (you'll have a little salsa leftover). Finish with an even layer of cheese.
• Cover the pan and place over medium-low heat, and cook just until the cheese melts and the chips and salsa warm through (about 10 to 15 minutes). Serve immediately.

GREEN CHILAQUILES WITH EGGS

Steps:

• Heat oil in large nonstick skillet on medium heat. Add tortilla wedges and onions; cook 8 to 10 min. until onions are crisp-tender and tortillas are lightly browned, stirring frequently.
• Use back of spoon to make 6 small wells in tortilla mixture; slip 1 cracked egg into each well.
• Mix salsa and broth until blended; drizzle over tortilla mixture, then top with cheese. Cover; cook 10 min. or until egg whites are firm and yolks are cooked to desired doneness.
• Sprinkle with cilantro.

GREEN CHILAQUILES

Steps:

• For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes. Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend. Sprinkle with salt and pepper. With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency. Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes. Add the tomatillo salsa to the saucepan and bring to a boil. Remove from the heat and set aside.
• For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips. Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan. Remove the chips from the oil and place them on paper towels to drain. Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe.
• Add the chips to the salsa and stir well, fully submerging the chips in the sauce. Cover and let soak for at least 3 minutes.
• Prepare the eggs to your liking; we prefer them fried over-easy.
• To assemble: Pour the salsa and chips into a large, deep serving platter. Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema.

CHILAQUILES IN GREEN SAUCE

Steps:

• Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 minutes. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water. Add the garlic and salt and blend for about 3 minutes. Strain.
• In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes. Then add the blended ingredients, chicken broth and epazote leaves. Then boil for 15 minutes.
• Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat. Cut the tortillas in 4 equal pieces and lightly fry them until golden. Add the tortillas to the sauce while boiling for 10 minutes. Stir until cooked through.
• Directions to assemble: Place the tortillas on a plate (5 tortillas each plate). Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados. Serve with 2 eggs any style, refried beans and/or steak.