Sunday, June 6, 2010

Mexican Chilaquiles


Luckily, authentic Mexican food has many gluten-free options as corn tortillas are a staple in everyday cooking. In the past few years I've learned more and more about Mexican cooking, and I love it! With cilantro growing in my garden, fresh ingredients are right in the backyard! With this recipe, you can use either corn tortillas or corn tortilla chips.

Quick Ingredient Checklist:
  • corn tortillas or tortilla chips
  • 1-3 jalapeƱos
  • 8-10 tomatillos
  • 1 bunch cilantro
  • 1/2-1 onion (any color)
  • heavy whipping cream
  • queso fresco (Mexican crumbling cheese)
  • chicken or meat of choice or beans if you're vegetarian
  • oregano
  • cumin seed or powder
  • salt n' pepper

    First, start by boiling 8-10 tomatillos (little Mexican green tomatoes, husked) and 1 or 2 jalapeƱos (depending on how spicy you like it- use 3 if you want it REALLY hot) for 5-10 minutes until darker green and soft. Then place them in a blender or food processor with some of the hot water, a bunch of chopped cilantro, 1/2-1 onion, any color (you don't need to chop fine as blender will), pinch of oregano, and some salt to make the green salsa. Then add in heavy whipping cream, about 1/4 to 1/2 of a small carton.

    Meanwhile, either boil 2 packages of chicken breasts or tenders OR you can cook them in a frying pan with some olive oil. Boil or cook until chicken is white throughout. Season with cumin, salt and pepper. Let cool for a few minutes, and then shred chicken into small pieces. (VEGETARIAN TIP: substitute chicken with 2 cans cooked pinto beans, blended with salt and a little water to help blend)

    In a large, rectangular baking dish, start layering tortillas or chips, shredded chicken, green salsa mixture and Mexican crumbling cheese (Queso Fresco). After all layers are complete, cover dish with foil and bake in the oven on 350 degrees for about 30 minutes.

    Buen Provecho!

1 comment:

Gabriel said...

THose chilaquiles look delicious. I've got to try them.