Chilaquiles

Chilaquiles

 

Ingredients:

4-5 roma tomatoes

½ of a medium yellow onion, cut in thick strips

2 garlic cloves, not peeled

1-2 serrano peppers

1 dried New Mexican red chile pod

2 cups chicken broth

1 Shredded chicken breast (I used a rotisserie chicken breast)

Corn tortilla chips (about 25)

Cojita cheese

Cream fresh, or sour cream

4-5 leaves of epazote

1 cup chopped greens (I used kale)

 

Directions:

Roast tomatoes, onion, garlic, serranos, and dried chile until the skins are charred in a cast iron pan.  The red chile pepper only needs a couple of seconds on each side, do not leave any longer than that because it will burn.  The garlic will char quickly as well, so only cook on each side until browned and pull it out before the other ingredients.  Once all ingredients are roasted, put into blender on medium until all ingredients are incorporated.  Transfer sauce back into the cast iron pan and cook down until it has the consistency of tomato paste.  Now add chicken broth and cook for another 5-6 minutes, the sauce will thicken slightly.  Add shredded chicken and mix to combine.  Now add tortilla chips and coat completely with sauce.  Garnish with cojita cheese, cream fresh, raw onion strips and cilantro.  Serve immediately.