Reprise of an old favorite: part one, salsa verde

Editors note: Lots of photos on a blog site, not my thing but sometimes you need to show the process so if you have a slower computer, I sincerely apologize, there are many photos with this posting.

We've received a number of questions about the Guacamole Sauce used at a famous taquito stand in Los Angeles. Ok, two is a number, right? I posted about recreating the recipe and came pretty close. If you've been to Cielito Lindo's you know what the big fuss is about. Recently, we've had a few other questions and I thought it time to do a thorough post, with pix, to help everyone out. Since this can be a complicated recipe and would be too long for any sane person to read, I'll serialize it.

First you need to make the Salsa Verde. I rarely make it from scratch because I live near an ethnic Mexican market that makes it fresh but if you can't find this make this recipe or find canned, Herdez Salsa Verde. It works in a pinch. Do stay away from any canned Salsa Verde that has sugar, yuck. Once in a while I find canned tomatillos just packed in brine. This will work too but you have to cook the other veggies so why not do it all.

1 lb of Tomatillos, husked removed
Note: These look like green tomatoes with a papery skin. Peel off the skin and wash the tomatillos thoroughly. They are sticky, very sticky; they should make glue from tomatillos.

3 whole jalapeño peppers
Note: I use Fresno Hots because I grow them in the summer. These are hot mamma jammas and need to be treated, as all hot peppers, with respect. Seriously wear gloves and wash before you touch any skin, yours our someone else's. I also used one of my Anaheim Green chillies, they have such great flavor but you can make it with just jalapeños.

7 or 9 cloves of garlic, peeled
1 medium white onion, quartered (I know the photo shows a brown onion)
1 can of 14.5 oz. chicken broth
a small bunch of cilantro with stems, about a cup roughly chopped
1/2 teaspoon ground cumin

Cut the tomatillos in quarters. See why? You can't tell from the outside if it's got a bad spot.
Cut the peppers in quarters and if they are really hot remove the seeds.
Cut onions in quarters and peel the garlic.

Everything, including chicken broth goes into a pot. Don't worry if the broth does not cover the vegetables. Bring to a boil and simmer with lid on for about 20 minutes or until everything is soft.
Because you can never be sure how hot your chillies are you can, in a separate pan, boil a few chopped and seeded chillies.

This will smell wonderful. I believe this is what heaven smells like.

I took this snap before I added the cilantro stems but don't bother chopping them everything will go into the blender when cooked. Give it a taste and if it isn't hot enough for you add a few of the extra cooked chillies. If it's too hot, I have no idea, it's never been too hot for us. It needs to have some heat. Adjust the salt.

Here it is finished cooking. Now, didn't that all go together nice? Yes, it did.Let this cool before you process it, please. I have had Salsa Verde colored kitchen walls before. You could use the salsa, to cook pork or chicken or a sauce for enchiladas. It is very versatile.
For our Guacamole recipe whir in a blender until completely liquefied. Strain the salsa through a fine mesh strainer while you push it through with the back of a spoon. I strain it this way because the tomatillo has those pesky little white seeds. You do what you want but the resulting sauce should be quite smooth. You should have somewhere near 3 cups.
You are halfway there. Stay tuned for the second installment of the recipe; making the guacamole. It is totally different from guacamole you eat with your chips in a Mexican restaurant. It is for dipping taquitos and licking the plate after.

Use one quart of the Salsa Verde in my version of Chilaquiles.

Not your Grandma's pie

This pie is so versatile and tastes good too. Always looking for different recipes and anything that includes tortillas go to the top of the must try list.

Layers of roasted pork, fresh tomatoes, grated cheese. roasted green chiles, beans, and the ever popular cilantro.

Found this recipe over on Simply Recipes and Elise has never failed when it comes to Mexican food. She calls this comfort food and I can readily agree.

For the beans I used a can of pinto beans that I cooked in some tomatillo sauce I had on hand. Buttering the tortillas is also the key to crispiness.

I made two and shared one with friends, when the pie plate was returned I was asked if I was gonna make another one of these.

Chilaquiles: not just for breakfast anymore

As many cultural dishes do this recipe comes from the peasants side of the table. Usually they are fixed for breakfast from last nights tortillas and salsa. The poor of this planet have always been green.

Chilaquiles (chee lay kee lays) has so many variations but while tinkering about with this recipe I came up with great casserole version. Since I fry my tortillas in oil before assembling my enchiladas I thought I'd combine the two dishes.

Salsa Verda is a sauce of tomatillos, spices, and chillies and you can use homemade or buy it in the store. If you can find salt-free tortilla chips you could use them in a pinch but frying the tortillas isn't very difficult at all. That's the whole idea of using left over tortillas.

Chilaquiles Enchilada Style

1 quart Salsa Verde, homemade or store bought
vegetable oil for frying
12 corn tortillas
2 eggs, beaten
1/2 cup Jack cheese, shredded
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh cilantro

In a large pan bring Salsa Verda to boil and turn down to a simmer until thickened a bit.

While that is simmering cut tortillas in wedges or strips and fry in small batches until golden. Remove to paper toweling to drain. Make sure oil is hot enough between batches so the chips don't become oily. Put chips in a very large bowl or pan; big enough to add the sauce and stir.

Return the salsa to a light bubble and whisk in quickly the beaten eggs. The sauce will start to thicken and continue to whisk for about 30 seconds. Pour the sauce over the chips tossing gently as not to break them. Toss until they become soft and absorb some of the sauce. Sprinkle with cheese, onion, and cilantro. Serve hot.

Now this is where I changed my recipe. After you turn off the heat and before you pour the sauce on the chips gently stir in the following:

2 large cooked chicken breasts, cubed
2 green chillies, chopped
1 cup Pepper Jack cheese, cubed
2 green onions; including tops, chopped

Now pour over chips and gently mix. This goes in a 2-3 quart oven-proof dish and into a 375 oven until bubbly. Remove from oven and sprinkle with the cheese, onion, and cilantro. To serve, use a large spoon.
This photo is before the oven and because it was so yummy, no photo after. I was going away for the weekend so I made the whole recipe, took out three portions, and gave the remaining to our neighbors. I hate to waste anything.

This is great to use leftovers and you can add anything you'd normally put in your enchiladas. Olives, medium cheddar cheese, salsa, and you could certainly leave out the meat if you wanted. The eggs you whip into the sauce makes it very rich and velvety.