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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chilaquiles with Tomatillo Sals

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chilaquiles with Tomatillo Sals Empty Chilaquiles with Tomatillo Sals

    Post by Lobo Sun 28 Feb 2016, 12:06 am

    Chilaquiles with Tomatillo Sals Img40l
    Chilaquiles with Tomatillo Salsa
    Chilaquiles with Tomatillo Sals Translucent
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    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Servings: 4
    You are hungover. You have chips. You want to eat some breakfast. The Sussman brothers have the solution. Continue reading below.






    • 133

    Ingredients:


    • For the tomatillo salsa:
    • 3 lb. tomatillos
    • 1/2 yellow onion, cut into big chunks
    • 1 jalapeño
    • 2 garlic cloves
    • 2 Tbs. extra-virgin olive oil
    • Salt, to taste
    • Leaves from 1 bunch fresh cilantro, roughly chopped


    • 2 Tbs. olive oil (optional)

    • 4 eggs

    • 2 cups leftover or store-bought roasted chicken, shredded (optional)

    • 1 large bag tortilla chips, preferably thick-cut
    • Crumbled queso fresco for serving

    Directions:

    To make the tomatillo salsa, preheat an oven to 400°F.

    Peel the papery husks off the tomatillos and rinse under warm water to remove the sticky coating. Put the tomatillos in a large bowl along with the onion, jalapeño, garlic and extra-virgin olive oil, and season with salt. Toss to mix well. Spread in a single layer on a baking sheet and roast until the skins of the tomatillos and jalapeño are blistered and tender, 20 to 25 minutes. Let cool slightly, then remove the stem from the jalapeño, along with some or all of the seeds if you want a milder salsa. Transfer the jalapeño and the rest of the contents of the baking sheet to a food processor and process to a coarse puree. Transfer to a bowl and let cool, then stir in half of the cilantro. Taste and adjust the seasoning with salt. Set aside.

    In a large sauté pan over medium heat, warm the olive oil. Carefully crack the eggs into the pan without breaking the yolks. Cook, without disturbing, until the whites are just set, about 5 minutes. (This is called sunny-side up eggs.)

    To assemble the chilaquiles, in a saucepan over medium heat, warm the tomatillo salsa and the chicken until the salsa is just simmering. Spread the chips on a serving platter and arrange a layer of the salsa and chicken on top. Sprinkle with some crumbled queso fresco and half of the remaining cilantro. Carefully slide the fried eggs on top. Garnish with more queso fresco and cilantro and serve immediately. Serves 4.

    Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).

      Current date/time is Thu 28 Mar 2024, 2:56 pm