Difference between revisions of "Prepare Mexican Chilaquiles"
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== Steps == | == Steps == | ||
=== Chicken Chilaquiles=== | === Chicken Chilaquiles=== | ||
| − | #Poach a chicken breast and allow it to cool. Once the large chicken breast has cooled, you should shred it. You don't have to prepare this chicken right as you're making the chilaquiles. You can do this earlier in the day, or use leftover poached chicken from the day before.<ref>http://www.epicurious.com/recipes/food/views/Turkey-Chilaquiles-236486</ref> | + | #Poach a chicken breast and allow it to cool. Once the large chicken breast has cooled, you should shred it. You don't have to prepare this chicken right as you're making the chilaquiles. You can do this earlier in the day, or use leftover poached chicken from the day before.<ref name="rf1">http://www.epicurious.com/recipes/food/views/Turkey-Chilaquiles-236486</ref> |
#Prepare the red sauce for the chilaquiles. To make the red sauce, put a can of tomatoes, a jalapeno chile, 1/4 cup (56.7 g) onion and 2 garlic cloves into a blender, and blend the contents until it becomes the consistency of a coarse puree. | #Prepare the red sauce for the chilaquiles. To make the red sauce, put a can of tomatoes, a jalapeno chile, 1/4 cup (56.7 g) onion and 2 garlic cloves into a blender, and blend the contents until it becomes the consistency of a coarse puree. | ||
#Prepare to fry the tortillas. Here's what you should do to prepare them: | #Prepare to fry the tortillas. Here's what you should do to prepare them: | ||
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=== Turkey Chilaquiles=== | === Turkey Chilaquiles=== | ||
| − | #Preheat your oven to 450°F (232°C).<ref | + | #Preheat your oven to 450°F (232°C).<ref name="rf1" /> |
#'''Heat 2 tbsp. of vegetable oil in an ovenproof skillet.''' The heavier and larger the skillet, the better. | #'''Heat 2 tbsp. of vegetable oil in an ovenproof skillet.''' The heavier and larger the skillet, the better. | ||
#Add 1 1/4 cups of red onion to the skillet. Sauté the onion until it begins to soften, which should take about five minutes. | #Add 1 1/4 cups of red onion to the skillet. Sauté the onion until it begins to soften, which should take about five minutes. | ||
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=== Vegetarian Chilaquiles=== | === Vegetarian Chilaquiles=== | ||
| − | #Boil the vegetables. To make the salsa verde, just place 8 medium husked and rinsed tomatillos, 1 serrano chile, 1/2 white onion, and 2 garlic cloves in a medium pot and add enough water to cover them. Boil the water over high heat and then let it simmer over medium-low until the vegetables are soft and tomatillos turn a nice pale green. This should take about 15-20 minutes. Then, remove the sauce from the heat and let it cool a bit.<ref>http://www.epicurious.com/recipes/food/views/Chilaquiles-Verdes-354951</ref> | + | #Boil the vegetables. To make the salsa verde, just place 8 medium husked and rinsed tomatillos, 1 serrano chile, 1/2 white onion, and 2 garlic cloves in a medium pot and add enough water to cover them. Boil the water over high heat and then let it simmer over medium-low until the vegetables are soft and tomatillos turn a nice pale green. This should take about 15-20 minutes. Then, remove the sauce from the heat and let it cool a bit.<ref name="rf2">http://www.epicurious.com/recipes/food/views/Chilaquiles-Verdes-354951</ref> |
#Puree the vegetables. Move the boiled vegetables, and the water they were cooked in, to a blender. Puree them for a few seconds until they're blended. Then, add the bay leaf, thyme, salt, vegetable broth, and oregano. Keep pureeing them until they're smooth. This will give you about 1 quart of salsa verde. | #Puree the vegetables. Move the boiled vegetables, and the water they were cooked in, to a blender. Puree them for a few seconds until they're blended. Then, add the bay leaf, thyme, salt, vegetable broth, and oregano. Keep pureeing them until they're smooth. This will give you about 1 quart of salsa verde. | ||
#Place a wide pot over medium-high heat and coat it with corn oil. Pour in the salsa verde and wait for it to bubble a little. Then, reduce the heat to medium and stir occasionally until the sauce has thickened. This should take about 10 to 15 minutes. Cover and reduce the heat to low until you're done with the chips. | #Place a wide pot over medium-high heat and coat it with corn oil. Pour in the salsa verde and wait for it to bubble a little. Then, reduce the heat to medium and stir occasionally until the sauce has thickened. This should take about 10 to 15 minutes. Cover and reduce the heat to low until you're done with the chips. | ||
