Subject: Chilaquiles
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 10 2001 - 16:26:30 EST
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F O O D F U N N Y
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Here's a genuine groaner from reader P. Benoit:
A recent marriage of a friend has ended by law. Apparently, the bride
refused to serve her husband his favorite clear broth. Thus, the
marriage was annulled on the grounds that it had never been
consommeted.
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T O D A Y ' S R E C I P E
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This week's "Favorite Cookbook" theme also revisits one of the world's
most interesting and unique cuisines - and one of my favorites as
well. Whenever I am looking for an authentic regional Mexican recipe,
this is the book I turn to. Aficionados of the Tex-Mex style of
Mexican cooking will be surprised at the variety of dishes found in
this large and diverse country. Combining Spanish, Aztec, Arabic, and
even French influences, the cooking of Mexico is truly one of a kind,
and this book describes it better than any other.
All recipes this week are adapted from "The Complete Book of Mexican
Cooking" by Elisabeth Lambert Ortiz, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0345325591/worldwiderecipes
This traditional Mexican favorite is probably the ancestor of the
ubiquitous Tex-Mex nachos served in every fern bar and sporting venue
in the country. After tasting this dish I'm sure you'll agree that
the modern version has little to offer in comparison.
Chilaquiles
1/4 cup (60 ml) vegetable oil
15 - 18 4-inch (10 cm) corn tortillas, cut into
1/2-inch (1 cm) strips
1 can (10 oz, 280 g) tomatillos (Mexican green tomatoes)
1 small onion, chopped
2 - 3 serrano chilies
3 - 4 sprigs cilantro (fresh coriander)
Salt and freshly ground pepper to taste
1 cup (250 ml) grated Monterey jack or other mild white cheese
1/2 cup (125 ml) beef stock or water
Heat the oil in a large skillet over moderate heat and fry the
tortilla strips a few at a time until crisp but not browned, adding
more oil if needed. Drain on paper towels. Combine the tomatillos
with their liquid, onion, chilies, and cilantro in an electric blender
or food processor and process until smooth. Cook the puree in the
remaining oil in the skillet for 2 to 3 minutes. Season with salt and
pepper and remove from the heat. Place about a third of the sauce in
the bottom of a lightly greased baking dish, top with half the
tortilla strips and half the cheese. Repeat. Add the beef stock and
bake in a preheated 350F (180C) oven for 30 minutes. Serves 8 to 10
as an appetizer.
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