Chilaquiles De Camarones Con Poblanos Y Tocino Recipes

Steps:

• For the poblano cream: Place tomatillos in a large saucepan with stock and simmer over low heat until tomatillos are soft and liquid is reduced by half, about 15 minutes. Add milk and heavy cream and simmer for about 5 more minutes on low heat. Add sour cream and puree with a stick blender until smooth.
• For the refried beans: Open, rinse, and drain the pinto beans. In a large saute pan or cast-iron skillet add lard and onions and cook over medium-low heat until onions are soft and translucent. Add drained beans and 1/2 cup water and cook slowly. Mash beans with a potato masher and simmer until slightly thickened.
• For the chilaquiles: Place a large saute pan over medium heat and add poblano cream. Heat until hot. Add tortilla chips, making sure to coat chips with poblano cream, and cook until they break and get very soft, 5 to 8 minutes. Divide into four bowls. Serve with refried beans and garnish with queso fresco, sour cream, cilantro and onion.

Steps:

• Preheat the oven to 350 degrees.
• To make the fried tortilla strips, slice corn tortillas into thin strips.
• Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
• Remove with a slotted spoon and drain on paper towels.
• To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
• Place the chicken on top and cover with the sauce, then top with cheese.
• Cover with foil and bake for 20 minutes or until heated through.
• Spread the sour cream over the top of the casserole and serve.