Chilaquiles Verde with Chicken

Chilaquiles Verde with Chicken


Yields1 Serving

 1 lb fresh tortillas
 3 cups canola oil
 1 yellow onion (diced)
 3 cloves fresh garlic cloves (chopped)
 1 bunch fresh cilantro
 ½ cup red radishes (thinly sliced)
 2 cups vegetable stock
 1 cup cotija cheese
 2 tbsp unsalted butter
 4 whole eggs (fried)
 1 whole rotisserie chicken (pulled)
 1 lime
 2 tsp sea salt

1

Heat the vegetable oil in a large cast iron skillet or heavy bottomed pot over medium heat until it reaches frying temperatures or 350 degrees.

2

Slice tortillas into quarters.

3

Using a slotted spoon or spider spatula, add the cut tortillas to the pot of frying oil in small batches. Fry until golden brown (about 2-3 minutes). Remove and place on a plate lined with paper towels to drain. While they’re still hot, squeeze lime juice on them follow by a little sea salt.

4

In a separate large pan over medium high heat, sauté onions until translucent, then add garlic and butter and chicken and sauté for an additional minute.

5

Add salsa verde and ½ a cup of vegetable stock to the pan and reduce to a simmer. Once the batch is heated through and bubbling slightly, add freshly fried tortilla chips, gently folding.

6

Once all the chips are evenly coated remove immediately while chips are still crispy.

7

Top with fresh diced onions, chopped cilantro, radishes, grated cotija cheese and a fried eggs.

8

Serve in medium size cast iron pan.

Ingredients

 1 lb fresh tortillas
 3 cups canola oil
 1 yellow onion (diced)
 3 cloves fresh garlic cloves (chopped)
 1 bunch fresh cilantro
 ½ cup red radishes (thinly sliced)
 2 cups vegetable stock
 1 cup cotija cheese
 2 tbsp unsalted butter
 4 whole eggs (fried)
 1 whole rotisserie chicken (pulled)
 1 lime
 2 tsp sea salt

Directions

1

Heat the vegetable oil in a large cast iron skillet or heavy bottomed pot over medium heat until it reaches frying temperatures or 350 degrees.

2

Slice tortillas into quarters.

3

Using a slotted spoon or spider spatula, add the cut tortillas to the pot of frying oil in small batches. Fry until golden brown (about 2-3 minutes). Remove and place on a plate lined with paper towels to drain. While they’re still hot, squeeze lime juice on them follow by a little sea salt.

4

In a separate large pan over medium high heat, sauté onions until translucent, then add garlic and butter and chicken and sauté for an additional minute.

5

Add salsa verde and ½ a cup of vegetable stock to the pan and reduce to a simmer. Once the batch is heated through and bubbling slightly, add freshly fried tortilla chips, gently folding.

6

Once all the chips are evenly coated remove immediately while chips are still crispy.

7

Top with fresh diced onions, chopped cilantro, radishes, grated cotija cheese and a fried eggs.

8

Serve in medium size cast iron pan.

Chilaquiles Verde with Chicken