POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: cilantro , EP207 , food , jalapeño , Jinich , Mexican cream , Pati , Patricia , queso fresco , tomatillo , tortillas
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GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
18-5" corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil, plus more for brushing tortillas
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco or cotija, or substitute with Farmer's cheese or mild feta, crumbled
1/4 cup Mexican cream
To Prepare the Tortillas:
Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.
To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
Bake until tomatillos are soft and plump and all the ingredients look charred. Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.
Really great tasting dish!Sam | October 21, 2012 9:50 PM
I'm making this sauce tonight. But I'm adding chicken and rice, instead of the chips. Thanks Pati! :)
Hola! Love this recipe! I never thought of baking the chips. I missed part of you episode last week, the little ones kept me busy. Question when I bake the chips, did you put parchment paper or staight on the "charola" (baking sheet)? Thank you... love love your shows!Rebeca | November 12, 2012 4:48 PM
Hey, JP, I like the way you are thinking...sounds delicious!Pati Jinich replied to comment from JP | November 15, 2012 4:05 PM
This dish was everywhere when we visited Cabo. Made it with the baked chips, homemade salsa verde (tomatillos from my garden),reduced fat cheese and the addition of scrambled eggs. Very tasty and yummy!Ann-Marie Valdez | November 20, 2012 12:31 PM
Hola Rebeca, I use parchment paper, but if you don't have any, aluminum foil or straight on the baking sheet will work just fine! Thank you so much for asking me.Pati Jinich replied to comment from Rebeca | November 21, 2012 11:51 AM
Ann-Marie, I hope it recalled your trip to Cabo. Your version sounds so healthy!Pati Jinich replied to comment from Ann-Marie Valdez | November 26, 2012 4:59 PM
This was such a yummy recipe. I love authentic Mexican food and so does my family, we put some shredded Mexican pork on top and it was simply amazing. Thank you so much for the recipe this is a keeper.
| December 10, 2012 9:57 PM
I'm so glad your family enjoyed the Green Chilaquiles, Rhonda. Your addition of pork sounds like it takes it to a new level. Thank you for sharing!!Pati Jinich replied to comment from Rhonda | December 12, 2012 5:54 PM
Pati...AMAZING and a BIG hit in our house! Thank you for the recipe.Kirsten | December 14, 2012 11:26 PM
Hola Kristen, Thank you for letting me know how they turned out. I'm glad you tried the recipe!!Pati Jinich replied to comment from Kirsten | December 19, 2012 5:47 PM
What is mexican cream? What can I substitute for it - regular cream or heavy cream or half and half?
I watched your show for the first time today and I loved it. I am strictly vegetarian and will use your recipes for beans, rice and may be tofu.
Hola Jyotsna, Thank you so much for watching the show!! Mexican Cream is very similar to Creme Fraiche, but a little more salty and tangy. You can always substitute sour cream or heavy cream. I have a whole post on Mexican Cream here: http://patismexicantable.com/2010/05/mexican-style-cream.htmlPati Jinich replied to comment from Jyotsna | January 2, 2013 6:30 PM
Thank you for the simple, celebratory recipe! I have been using your style of roasting vegetables for the past few days and my family is loving the results. We did a version of the chilaquiles but I was not able to find tomatillos (Northeast Wisconsin is still learning!) but used roma tomatoes instead. We made simple tacos to serve with the chilaquiles and I believe I have converted my family to corn tortillas. It was a lovely meal with smiles all around the table. Thank you for inspiring me and helping me to understand bright, fresh flavors!
Two Rivers, WI.
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