Chilaquiles Verdes o Rojos

  • 1 whole chicken breast, 12 oz
  • 5 garlic cloves
  • 5 tbsp + 1 tsp salt
  • 1/2 onion
  • 7 springs parsley
  • 6 chiles serranos (or to taste)
  • 1 1/2 lb tomates verdes, husks removed.
  • 1/4 onion
  • 1/2 cup chopped cilantro (coriander)
  • 1 tbsp oil
  • 16 corn tortillas, preferably a day old
  • oil for frying
  • 1 small sprig epazote
  • 1 cup thick cream
  • 1/2 cup crumbled fresco or queso anejo (or feta cheese)

 

  1. Place the chicken in a large saucepan and add enough water to cover. Add 2 cloves of garlic, 1 tbsp of salt, 1/2 onion and parsley. Cover and simmer for 20 minutes or until the chicken is tender. Remove and shred the chicken, reserving 2 cups of the stock.
  2. Place the chiles and remaining 3 cloves in boiling water and cook for 5 minutes. Add the tomates verdes, cook 5 more minutes and drain. Transfer the chiles, garlic and tomates verdes to a blender, add the remaining onion then puree. Add 1 tsp salt, the cilantro, and 1 cup of the reserved stock, and process briefly, set aside.
  3. Heat 1 tblsp oil in a skillet, add the sauce and saute for 5 minutes. Correct the seasonings, lower the heat, cover and cook for 10 minutes. If the mixture is too think, dilute with more chicken stock.
  4. Cut the tortillas in half and cut each half into 3 pieces. Place 1/4 in oil in the 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.
  5. 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.

*To make red chilaquiles, substitute 1 1/2 lb ripe tomatoes for the tomates verdes. Instead of boiling, roast the tomatoes , peel and then puree with the bloiled chiles.

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