Tag Archives: tomatillos

Chilaquiles con Huevos with Roasted Verde Sauce

Wow!  I’m almost bilingual with this recipe!  It may definitely be ‘Spanglish’, BUT it IS authentic and delicious!!  

Roasting the vegetables gives the verde sauce such a great depth of flavor and frying the corn tortillas makes for such a better chip!  Please don’t use store bought chips here…scratch frying really holds up to that spicy green sauce and never turns into a soupy mess.  

Now you can eat this sans the egg and it’s just as good, but for breakfast in my house, my boys must have the huevos!  This is also fantastic with a side of potatoes and beans…oh, maybe a cerveza too!!!  Assuming, it’s your day off of course ūüėČ

The Starting Lineup

Verde Sauce

  • 1lb tomatillos (about 12), husked, rinsed & halved
  • 2 serrano peppers
  • 1 Jalape√Īo pepper
  • 3 cloves garlic
  • 1 white onion, rough chopped (reserve a couple thin slices)
  • 1/4-1/2 cup chicken broth, depending how thick/thin you like it
  • 1/2 cup fresh cilantro 
  • Extra virgin olive oil
  • Salt & Pepper
  • 1 tsp cumin
  • 1 tsp coriander 

Tortilla Chips

  • 10-12 corn tortillas, cut into triangles
  • Canola or Vegetable oil (about 1/2+ cups)

Garnish

  • Cilantro, chopped
  • Queso Fresco, crumbled
  • Mexican crema (or sour cream)
  • White onion, thinly sliced 

Huevos

  • 1-2 eggs per person, fried -over hard or runny yolk      

To begin this easier than sounding recipe, preheat your oven to 500 degrees.  *Typically takes about 15 minutes.

While the oven is warming, rinse all of the peppers, cilantro and husked tomatillos (they can be kind of sticky).  

On a foil lined baking sheet, lay the 3 peppers, the sliced and husked tomatillos, the garlic (still in skin) and the roughly chopped onion (I still leave skin on here too).  Drizzle a bit of EVOO overtop and sprinkle on the the salt & pepper. 

 Place this on the oven’s top rack (now turn to broil with oven door slightly opened), and let the vegetables char for about 5-7 minutes.  You may need to turn them occasionally during this time.  Once they’ve finished and have that lovely ‘burnt’ look to them, remove the baking sheet and turn off the oven. 

 While those are just slightly cooling, heat up the canola oil in a large saute pan over medium heat.  Once the oil is ready, start frying up the cut up corn tortillas in 2-3 batches.  *Try to lay them in the hot oil almost one by one (but quickly) so that they don’t stick together.  This will only take a couple of minutes.  Once finished, transfer with a slotted spoon to a paper towel lined plate and sprinkle the hot chips lightly with salt. 

   Meanwhile, in a seperate pan, cook your huevos (aka eggs ;)) to your taste. 

Also, finish up that verde sauce!  In a blender combine 1/2 cup of cilantro (stems & all), the chicken broth, the roasted tomatillos, peppers (stems cut off), onion (outter ‘skin’ removed) and push the roasted garlic out of its ‘skin’ as well.  Top this off with a tsp each of the coriander and cumin.  Place the lid onto the blender along with a hand towel (hot liquids and blenders..keep safe!) and blend till smooth! 

     Remove the oil from the tortilla chip pan and carefully wipe clean..Over low heat, add in most (or all) of the verde sauce and bring to a simmer.  Toss in the freshly fried tortilla chips and cook for just 3-5 minutes as you don’t want them “mushy”,… bleh… 

 Spoon the warm tortilla-verde-sauce mixture into individual serving bowls.  Top each with the crumbled queso fresco cheese, a drizzle of the Mexican crema, thinly sliced white onion and fresh cilantro…oh and don’t forget the huevos!!!  Enjoy! 

 

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Pork Chilé Verde 

Does everyone know that I just adore mexican food by now??  Yes, we eat this Latin culture’s goodies at least thrice weekly.  Salivating now.

What seems like a complicated, difficult and time-consuming dish, actually isn’t.  I prepped this meal in 30 minutes and then was free to walk away for hours.  HOURS my friends…all while my house took on the most heavenly aroma…

The Starting Lineup

  • 3-4 lb pork butt/shoulder
  • 1 1/2 lbs tomatillos 
  • 2 onions, chopped
  • 2 poblano peppers
  • 2 jalape√Īo peppers
  • 1/2 cup cilantro
  • 8 cloves garlic (divided 5/3)
  • 2 cups chicken stock
  • 2 Tbsp mexican oregano
  • 2 Tbsp cumin (divided 1/1)
  • Salt & Pepper
  • EVOO   

Alright, let’s rinse and prep those veggies!  Mince the garlic cloves, chop the onions….rinse and pat dry the hot peppers and husk and rinse the tomatillos (these are actually kind of ‘sticky’, just an fyi ;)) 

 Set your oven to broil and line a baking sheet with foil.  Cut each husked tomatillo in half horizontally.  Lay these cut-side DOWN onto the sheet, along with the poblanos, jalape√Īos and 5 of the garlic cloves (leave the skin ON the garlic here).  

 

^^^Watch closely while broiling.  Turn the peppers as needed, let ‘blister’ all over (the peppers are often done before the tomatillos).  Also, if needed, turn your sheet pan 180 degrees occasionally during the broiling period.^^^

When peppers are good and done, place in a paper lunch sack and close.  Allows to steam in bag for 10 minutes, while tomatillos finish broiling.

Onto the blender!  Add in the roasted tomatillos (skin and all), cilantro, roasted garlic (squeeze out of the papery skin), the roasted and steamed peppers (waxy skin removed), 1 tsp cumin and 1 tsp salt.  Blend!! 

  

Your verde sauce is now complete!  Easy right??!  We’ll keep this in the blender and set aside.

Ok, pork prepping time.  Chop up the two onions and mince the remaining 3 cloves garlic. 

 

With a sharp knife, carefully cut the pork into rough 1″x1″ cubes.  Season liberally with kosher salt & pepper and a bit of cumin.

Heat a large heavy bottomed pot with 2 Tbsp’s of EVOO to med-high heat.  Once hot, add in the pork (about 1/4 at a time, do not overcrowd).  Sear the pieces on each side for 1 minute and set aside. 

 Once the pork is finished searing, add the onion to that same pot.  As it starts “sweating” and releasing its juices, scrape up to those delicious brown bits from the bottom of your pan. *please use the proper utensils to not scratch your cookware.  Toss the seared pork back into the onion filled pot along with the minced garlic. 

 
Ok, we’re almost ready to walk away for a few hours…just a couple more steps!

Pour in the verde sauce you made just minutes ago…looking and smelling good, isn’t it?? 

 

Next, add in the 2 cups of chicken stock and the mexican oregano.  Stir.  

   Bring to a boil, reduce to a simmer and cover.  Let the Pork Chil√© Verde simmer on low for at least 3 hours…the longer the better really!!

I like to serve ours with a dollop of sour cream, garnish of fresh cilantro and warm tortillas..enjoy!! 

 

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