• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Roberto Santibañez's Chilaquiles Verdes con Epazote

    Epazote is an herb used in Mexican and Caribbean cooking, also referred to as Mexican tea or pigweed. Peppery and minty, epazote is most often used in beans and moles and in spicy green sauces like this one. Chilaquiles are a quick dish, made with tortilla chips fried to a golden brown then simmered in a light sauce and topped with cheese, onions, shredded chicken, or refried beans.

     

    Roberto Santibañez is the chef/owner of Fonda in Brooklyn and New York City and The Taco Truck in Hoboken. Nominated for a James Beard Award for his first cookbook, Rosa's New Mexican Table, his second book Truly Mexican was one of the Notable Cookbooks of 2011 by the New York Times. Santibañez recently released his third book, Tacos, Tortas, and Tamales.


    Ingredients
    1 1/2
    pounds
    tomatillos, husks removed and tomatillos washed
    4
    chiles Serranos
    3
    cups
    water
    3
    garlic cloves, peeled
    2
    large stems of epazote (leafs only)
    1/4
    cup
    safflower oil or any available vegetable oil
    10
    stale corn tortillas (aprox. 6 inches in diameter), cut into eighths
    4
    tablespoons
    crema or crème fraiche
    4
    ounces
    queso fresco shredded or cut in small cubes
    1/2
    small white onion sliced
    Directions
    Place tomatillos and chiles in a small saucepan, add 3 cups of water (or enough to cover) and bring to a boil.
    Once the water has reached the boil, simmer for 8 to 10 minutes or until the tomatillos are soft.
    Strain the tomatillos and chiles into a blender, add garlic and puree, add the epazote and blend. Set aside.
    In a pan (10 inches diameter by 3 inch high), heat the oil and fry the tortillas a few at a time until deep golden brown, drain on paper towels. Reserve remaining oil.
    Pour the epazote mixture sauce into the pan while still hot and cook the sauce for about 10 minutes, add 1 cup of water, season with salt and continue to cook for 5 more minutes.
    Put all the tortilla chips into the sauce, stir them around 2 or 3 times, turn the fire off, cover, and let them soak in the sauce for 5 minutes.
    Serve immediately, topping with a tablespoon of cream, some of the cheese, and sliced onions.

    The base number of servings for this recipe is 4
    OK

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