createBlog Cookbook, Vegetarian Recipes too! |
createBlog Cookbook, Vegetarian Recipes too! |
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![]() Tick tock, Bill ![]() ![]() ![]() ![]() ![]() ![]() ![]() Group: Administrator Posts: 8,764 Joined: Dec 2005 Member No: 333,948 ![]() |
Chilaquiles
3 chiles, halved and seeded 7 green tomatillos 2 tablespoons ground cumin 4 sprigs cilantro 2 cups vegetable broth (stock) 24 corn tortillas, cut in strips 1/2 head lettuce, shredded 1 whole lemon, cut in wedges Boil chiles and tomatillos in water until skins are soft, being careful not to overcook. Remove from heat, allow to cool slightly; peel tomatillos and finely chop. In a blender, combine tomatillos, chiles, garlic, cumin and cilantro with vegetable stock. Blend for 30 seconds until well blended, making a green sauce. put sauce in large skillet and simmer for 10 to 15 minutes. Add tortilla strips to sauce and simmer until toritllas have dssolved into the sauce. mix in lettuce and squeeze some lemon on top. Couple of notes: The choice of chiles is entirely up to you. Poblano chiles have a bit of a sweeter taste to them, jalapenos are mild to moderately hot, Anaheim chiles are moderately hot, but have a slightly richer taste than jalapenos. If you're not going for the vegan version, sprinkle some queso blanco on top. It's fantastic tasting and should be available at most grocery stores. If you like the recipe, but aren't going for either a vegan or vegetarian version, swap out the vegetable stock for chicken stock. I prefer to use chicken stock, as the flavoring is more intense. Still, the vegetable broth tastes terrific. |
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