Tuesday, December 16, 2008
This is a recipe that I got from my friend Valerie, who had modified it from a recipe she saw on television. I added a couple of my own touches, and so here it is - a recipe for chilaquiles verdes.
1 jar (16 oz.) tomatillo salsa or salsa verde
11 oz. or about 1 1/3c broth (I used vegetable; but you can use chicken, too.)
2/3 cup cooked and flavoured kidney beans (again - you can also add a meat here if you'd prefer)
1/2 bag sturdy corn tortilla chips
sour cream, jalapenos, onions, tomatoes, or any other topping you'd like.
Put salsa, broth, and whatever protein you're using into a dutch oven-sized pot or very large saucepan and bring to a boil. Add in tortilla chips, stir to coat everything, then put a lid on the pan and remove from heat. Let the mixture sit for about 4-5 minutes and then when the lid is removed - it's dinner! I spoon out an individual serving and garnish with sour cream, jalapenos, cilantro, whatever tastes suits you. This recipe makes around 4 large servings and leftovers keep well in the fridge for a couple of days.
I also made my own beans for this recipe, though I didn't make up my own bean recipe, I just followed this one - with the bay leaf option - and I also added a tablespoon of cumin and "glug" of olive oil to the water. One word of warning - make sure you really simmer them on high for a while. Kidney beans need to cook thoroughly to destroy their toxin they have when raw. Here is a photo just for fun!