Chilaquiles with Turkey and Roasted Tomatillo Salsa
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
For Tortilla Strips:
3 cups vegetable oil
2 (8oz.) packages corn tortillas cut into 1/2″ strips
For Chilaquiles:
1 large onion, chopped
1 (15 oz.) can chicken broth
1-1/4 pounds shredded cooked turkey meat
Maria’s Roasted Tomatillo Salsa (see recipe)
6 oz. Monterrey Jack cheese, shredded
1/4 cup creme fraiche or sour cream
1-1/2 Tbsp. milk
1/2 cup fresh cilantro sprigs
3 oz. queso fresco or feta, crumbled
Instructions:
Fry Tortilla Strips:
Heat the oil in a deep skillet to 375F. Fry the tortillas in batches, turning occasionally, until golden, about 1 minute. Transfer the tortilla strips to paper towels and drain. Carefully pour off all but 1 Tbsp. of hot oil.
Make Chilaquiles:
Preheat the oven to 375F. Cook the onion in the skillet with oil over moderately high heat, stirring, until softened. Add the broth and turkey, and simmer, uncovered, stirring, until the liquid is reduced to about 1/2 up, about 15 minutes. Whisk together the creme fraiche and milk.
Serve the chilaquiles topped with creme fraiche, cilantro and cheese.
Makes 6 servings.