Chilaquiles With Roasted Tomatillo Salsa Recipes

Steps:

• For the tomatillo salsa: Preheat the oven to 425 degrees F. Combine the tomatillos, garlic and onion on a baking sheet. Toss with the canola oil and some salt and pepper to combine. Roast in the oven until the mixture is slightly charred and soft, stirring once, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven heat to 375 degrees F.
• Transfer the mixture to a food processor and process until coarsely chopped. Add the spinach, cilantro, chipotle, lime juice and some salt and pepper and process until smooth. Taste, and add some honey as desired to balance the acidity of the tomatillos. Measure out 1 cup and transfer the rest to a serving bowl.
• For the strata: Butter a 9-by-13-inch baking dish. Whisk the eggs in a medium bowl until smooth. Add the milk, 1 cup of the tomatillo salsa, half of the Cheddar, half of the Monterey Jack and the cilantro and stir until combined. Stir in the chips and let the mixture sit for 15 minutes. Scatter the remaining Cheddar and Monterey Jack on top.
• Transfer the mixture to the prepared baking dish and bake until lightly golden brown and puffed, about 30 minutes. Remove from the oven, top with the cotija and bake for another 5 minutes.
• While the strata bakes, make the salad: Heat the canola oil in a medium skillet over medium heat. Add the corn and cook, tossing, just to warm, about 30 seconds. Add the tomatoes, avocados, parsley and some salt and pepper and toss gently once or twice.
• Combine the green onions, lime juice, mustard and some salt and pepper in a bowl. Whisk in about 1/3 cup olive oil to combine; taste, add more oil or honey as desired.
• Pour the green onion vinaigrette around the corn mixture and fold gently to combine. Let the salad sit at room temperature for about 15 minutes before serving.
• Let the casserole sit for 10 minutes before serving. Serve with the tomato-corn-avocado salad and the remaining tomatillo salsa.

Steps:

• In a preheated 400 degree oven, roast the tomatillos and the jalapenos together until the skins on the tomatillos blister. Place the tomatillos and the jalapenos in a food processor and blend. In a saute pan, heat the olive oil and add the onions, cook on low heat, approximately 10 to 12 minutes, until caramelized. Add garlic and cook for an additional minute. Add the onions and garlic to the tomatillos mixture and the epazote, cilantro and chicken broth. Blend to combine.
• In a separate saucepan, heat the vegetable oil to 325 degrees. Use a high temperate thermometer for accurate temperature. Cut the tortillas in quarters and fry until crispy. Drain the tortillas and set aside. Combine the tomatillos mixture, tortillas and eggs in a large saute pan and simmer for about 3 to 4 minutes, or until the eggs are cooked.
• To serve, spoon the chilaquiles onto a plate and top them with the cheeses. Melt in a hot oven and serve with your favorite hot sauce. Top the chilaquiles with sour cream and a little chopped cilantro.

Steps:

• Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
• Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Steps:

• Special equipment: 4 individual casserole dishes (I just used plates!).
• To make the salsa: Preheat the broiler or oven to 550 degrees F.
• Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 10 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
• To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
• In the same pan, add the tomatillo salsa and bring to simmer over low heat. (Be careful because it may splatter. I used a splatter screen) Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
• Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
• Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers.
• Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.

Steps:

• Fry tortilla strips:
• Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
• Make chilaquiles:
• Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.