Post by nini on Feb 18, 2008 20:41:35 GMT -5
Chiliques W/ Eggs & Tomatillo Sauce
# Roasted Tomatillo Sauce: 8 tomatillos, washed and halved
# 1 red onion, peeled and quartered
# 4 cloves garlic roasted with the tomatillos
# 1/4 cup Corn oil
# 1 teaspoon chipotle puree
# 1/4 cup fresh lime juice
# 6 spinach leaves, blanched (adds color but not necessary)
# 1 tablespoon honey
# Salt and freshly ground pepper
Corn Tortillas:
# 2 cups Canola oil
# 12 (6-inch) corn tortillas
# Salt
# Crema Mexicana (substitute sour cream if you must)
# Asadero Cheese, or Jack Cheese
# Scrambled eggs:
# 1 stick unsalted butter
# 12 large eggs, lightly beaten
# Salt and pepper
Roasted Tomatillo Sauce: Preheat oven to 400 degrees F. Rub oil on tomatillos and onions with 1/4 cup corn oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, season with honey and salt and pepper. Keep warm in a bain marie.
Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
Soft scrambled eggs:
Heat the butter over low heat in a large skillet. Add the eggs and season with salt and pepper to taste and cook slowly until soft curds form.
Place a teaspoon of cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and cheddar cheese on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.
Yield: 4 servings
# Roasted Tomatillo Sauce: 8 tomatillos, washed and halved
# 1 red onion, peeled and quartered
# 4 cloves garlic roasted with the tomatillos
# 1/4 cup Corn oil
# 1 teaspoon chipotle puree
# 1/4 cup fresh lime juice
# 6 spinach leaves, blanched (adds color but not necessary)
# 1 tablespoon honey
# Salt and freshly ground pepper
Corn Tortillas:
# 2 cups Canola oil
# 12 (6-inch) corn tortillas
# Salt
# Crema Mexicana (substitute sour cream if you must)
# Asadero Cheese, or Jack Cheese
# Scrambled eggs:
# 1 stick unsalted butter
# 12 large eggs, lightly beaten
# Salt and pepper
Roasted Tomatillo Sauce: Preheat oven to 400 degrees F. Rub oil on tomatillos and onions with 1/4 cup corn oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, season with honey and salt and pepper. Keep warm in a bain marie.
Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
Soft scrambled eggs:
Heat the butter over low heat in a large skillet. Add the eggs and season with salt and pepper to taste and cook slowly until soft curds form.
Place a teaspoon of cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and cheddar cheese on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.
Yield: 4 servings
