Friday, December 28, 2012

Green Chilaquiles

Finally! My first authentic Mexican recipe. Kinda funny that I waited until I was visiting Iowa for Christmas, but I wanted my home grocery store where I can read everything and be absolutely sure what I'm buying. (I've had more than a few failures in locating items in my Mexico City grocery store). So, I've finally gotten around to making a homemade rendition of my absolute favorite Mexican dish! Chilaquiles are a popular breakfast food, so this recipe will be filed under the breakfast category, but tonight for me they were dinner :) De-freaking-licious. I heart chilaquiles. There are several ways of preparing chilaquiles--for one you can make them with a red or a green sauce (the ones here are made with green sauce, they're less spicy), it's also popular to make them with eggs and/or shredded chicken, if you're not a vegan. The recipe you'll find here, of course, is vegan. They can be made spicier by adding more serrano peppers to the sauce, if you like, but two peppers are usually enough for those not accustomed to the uber spicy Mexican food. Here is your homemade green chilaquiles recipe!

Ingredients:

Corn tortillas (I recommend homemade, since they're tasty and easy, but you can find good ones at the store as well. Regardless, let them sit out for a few hours or overnight to dry out a bit.)

Refried black beans (Or or they don't exist in your store, as is the case in central Iowa, make them at home by draining a can of black beans and whipping them up in the blender.)

Vegan sour cream

Vegan shredded cheese (Daiya dairy-free mozzarella style is my favorite)


For the green sauce:

1 pound tomatillos

2 serrano chile peppers

1/8 - 1/4 cup finely chopped cilantro

1 heaping tablespoon minced garlic

1 cup vegetable broth

1/2 white onion

Directions:

Preheat oven to 400 degrees fahrenheit. Chop tomatillos in half, and place in foil-covered baking dish, along with whole serrano chile peppers. Roast in oven for about 25 minutes.

While the tomatillos and serranos are roasting, cut or rip the corn tortillas in to bite-sized bits. Coat a large frying pan in 1/8 inch vegetable oil, and fry the tortillas over medium-high heat until they are a golden color. Remove from heat, pat dry, and set aside.

Roughly chop the white onion and sautee in hot oil until just before it begins to brown.

Place the roasted tomatillos (don't forget the juice collected by the foil during the roasting process!), serranos, cilantro, garlic, onion, and vegetable broth into your blender. Blend for about 30 seconds.

Change the oven temperature to 350. Divide the fried corn tortillas into two or three oven-safe bowls. Cover lightly with the green sauce from the blender, and stir around with a spoon until evenly coated. Top with a layer of refried black beans, then a layer of vegan sour cream, then cover with a layer of vegan shredded cheese.

Place in the oven and cook until the cheese has begun to melt, or about 10 minutes.

Remove from the oven and garnish with extra sliced onion and green sauce, if you want it more spicy.

Serve hot, and enjoy!!


(Pictured is the dish, just before it goes into the oven. Yum!)

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