Wednesday, February 17, 2010

Salsa Verde

We've fallen in love with Anna's Lazy Chilaquiles Verdes (see recipe below). On Valentine's Day weekend, I attempted to make the simple dish a little less simple. I made Laborious and Not So Great Chilaquiles Verdes. Trader Joe's makes an equally as good Salsa Verde without all the work. Traditionally, Salsa Verde is made from boiled tomatillo. I broiled them to gain more flavor. Unfortunately, this boost in flavor was not terribly noticeable in the final product. 

Broiled and halved tomatillos

Laborious and Not So Great Chilaquiles Verdes with a side of beans

Anna's Lazy Chilaquiles Verdes

2 jars Trader Joe's salsa verde (about 3 cups)
1 cup chicken broth
dash olive oil
2 eggs, beaten
salt to taste
20-30 tortilla chips
1/2+ cup shredded Monterey Jack cheese

Diced white onion, cilantro, and sour cream to top. Queso fresco, si quieres.

Shred your cheese and prep the garnish items. Heat the salsa, chicken broth, and olive oil in a large saucepan over medium heat. When the sauce begins to bubble, add the beaten eggs and stir to cook and incorporate. This will thicken your sauce a bit. Start adding tortilla chips and immerse in the sauce until you have layered to the surface of your sauce. The chips will soften. Sprinkle the cheese over the mixture, then spoon out onto plates. Top with garnish items, as preferred. 4 large servings or 8 side servings.

Since chilaquiles is traditionally a way to use up leftover salsa and tortillas the next morning, people will often add leftover meat as well. Chicken is a popular choice. As a side dish, I served it with roasted cauliflower.

Tomatillo Salsa Verde

1 1/2 lb tomatillo (12-18)
8 serrano chilies (stemmed, seeded and chopped)
1/2 cup chopped white onion
1/2 cilantro
1 tablespoon lime juice
1 clove garlic
1 teaspoon Mexican oregano
1/4 teaspoon sugar

Turn broiler on high.

Remove paper husks and rinse tomatillos.

Line baking sheet with foil. Cut tomatillos in half and place cut side down on baking sheet. Place under broiler for about 5-10 minutes, until tomatillo skins blacken.

Place all ingredient, except salt, into a blender or food processor and pulse. Salt to taste. Cool in refrigerator. Serve as salsa.

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