Well, I'm a Chef, yes, but so far I tried to share experiences, thoughts and ideas. And of course I'm very visual so I love posting pictures. However tonight is a good time to post one of the most traditional recipes regarding the mexican cuisine.
A recipe that its so simple anyone can do it; you just need to know how to.
I'm not going to write you 45 ingredients, with complex procedures, bogus pictures and leave you with NO idea of what you are doing (Like most recipe websites do) I will make this -Simple -Organized -Visual.
Green Chilaquiles
Serves 5-6 PAX
As you can see in the picture; you will need:
1 kg - Green tomatoes or Tomatillos (If you can't find fresh ones, use canned ones)
1piece - White onion, peeled.
1-3 pieces - Serrano chiles (Depending on how spicy you want the sauce)
1 piece - Garlic clove, peeled.
1 piece - Fresh cilantro, washed.
1 cup - Chicken stock (You can also use Knorr, but I recommend fresh homemade stock.
1/2 kg - Fried corn tortilla chips. (You can either fry them or buy them already fried)
1/2 cup - Sour cream (crema acida, rømme, creme fraîche)
250 grs - Grated fresh cheese (you can replace it for cured goat cheese or grated emmental)
Optional: Eggs, or pulled chicken breast.
Procedure:
Peel and wash the green tomatoes, boil them 5 min or until they get a dark
military-green color. If they're canned, skip this step.
Add the garlic, onion and cilantro to the blender. Add one half of serrano chili.
Add the strained green tomatoes and blend. Add the chicken stock too,
to get a sauce consistence. Not too thick, but not too thin either. If desired,
add the chili halves one by one, stopping when you reach the desired level of spicyness
Almost done; in a heavy pot, add a dash of oil and leave it on high heat.
Once hot, pour the sauce quickly but carefully. Let it boil and add salt and pepper to taste.
If its too thick, add more chicken stock. If its too thin, let it reduce uncovered.
If you want crispy chilaquiles, put the desired amount of tortilla chips.
And pour the green, hot sauce generously. If you want them softer; serve the desired amount of chips on the plate, and then pour them into the sauce pot. removing for 1-2 minutes (without breaking the chips) Then use a spider to take them out and place back into the plate.
Add the cheese, sour cream, chopped cilantro and serve immediately. Feel free to add the pulled chicken or the eggs before adding these toppings. Enjoy!
Note: If you want red chilaquiles, replace the green tomatoes for red tomatoes.
If the sauce is too acid, a tbsp or two of sugar can be added to balance the taste.
What do you think now? Easy, right?
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