I remember when at a very young age my father, Elías, would wake up Sunday mornings with something in mind for breakfast, Huevos a la Mexicana, Huevos con Papas en Salsa Verde, or French Toast. I also remember when he planned for a special meal to share with friends and family, Cochinta, Ceviche, Pescado Tikin Xic, Lasagna Roquefort, Fetuchinni en Salsa de Tres Quesos and much more. Once he made up the menu in his head he would call my mother, my sister and I to help him cook. He would, “direct the orchestra”, as he loved to call his cooking moments; while he moved his finger up and down like following the rhythm, he would begin, “Margarita get me a good size clay pot, Magos cut those carrots julienne, and Laisa cut the potatoes in little cubes…”. Those Sundays developed my joy for food and cooking. Actually many of the conversations between my father and I were around food. This blog will share my Father’s recipes, some family recipes and recipes that I have recreated. Since I moved to the United States, I found the need to adapt my family recipes to products accessible to me. In time, more and more products are available in stores; however, my recipes will include those products that I like and use, as well as the products that you may use to substitute. I will post a recipe every Friday, maybe you will decide to have a cooking Sunday just like the ones I enjoyed while I grew up with my family. Dedicated to my Father (Elías Garrido Jakez 1946-2010)

Friday, July 15, 2011

Chilaquiles Verdes con Pollo
Green Chilaquiles with chicken
From Margarita’s Kitchen
Calories: You don’t want to know… Nah! A medium portion is about 350 cal.
Serves: 6 portions
This casserole is ideal for brunch, but it could also be a complete dish anytime of the day.
On another note: Not that anybody needs it, but it is a classic hangover remedy… Enjoy!

You will need
2     Boiled Chicken breasts (sub: canned chicken)
A bag of white tortilla chips (I prefer the brand Mission)
Mexican sour cream (I buy the brand Cacique or I sub with cottage cheese)
        Cotija cheese (sub: Feta cheese or shredded Monterrey Jack)
For the Salsa
20           Green tomatillos
2              Fresh jalapeños
¼            Medium size white onion
                Salt
(Avoid the work and substitute with Green Salsa by Herdez)
Preparation
1)          Boil the chicken breasts with salt and a piece of onion, when it is cooked shred the chicken.
2)           Put in the blender the green tomatillos, fresh jalapeños and white onion.
3)           In a saucepan put a little bit of canola oil, when it is hot pore the salsa and let it boil.
4)           Once the salsa is boiling for about 5 minutes turn the heat to warm.
5)           Set the shredded chicken and the tortilla chips in an ovenproof dish, pour slowly the salsa until the chips and the     chicken are soaking. If you add to many chips the dish will get mushy.
6)           Add the cheese, if you choose to use Monterrey Jack, set the covered dish in the oven at 350 degrees for 5 minutes until the cheese melts.
7)            Serve with a little bit of sour cream, and chopped onions on top.
                                        
NOTE: Ingredients that are Mexican products can be found in a local Mexican store, also, some stores have a Mexican products aisle. 


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3 comments:

Monica said...

This recipie is great. Unfortunately in North America we can not find the marvelous "Epazote" which goes nicely with this chilaquiles adding a beautiful perfume.

July 19, 2011 at 7:33 AM
Margarita said...

Hi Monica, thank you for your comment. I absolutely love epazote, strong flavor and unique. There are some Mexican produce stores that sell epazote. I was looking for it and I approached a chef in a Mexican restaurant, he directed me to the store in my town of residence. I hope this helps.

July 19, 2011 at 10:06 AM
TheLuckyOne said...

This is awesome comfort food with a kick.

July 22, 2011 at 3:15 PM

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