Title: Belize Green Chilaquiles (From Tampico)
Categories: Latino Chicken
Yield: 4 Servings

		Sauce:
1/2	lb	Tomatillos, cooked, drained
3		Chiles poblanos, peeled
		Seeds removed
6		Epazote leaves
2	tb	Cilantro
1/3	md	Onion, white, rough chop
		Chiles serranos to taste
		Salt to taste
1	c	Chicken stock
		Oil, vegetable
		Other ingredients:
12		Tortillas, corn, each cut
		Into 6 wedges
1	c	Chicken meat, cooked
		Shredded (optional)
3/4	c	Cheese (4 oz.) -- queso
		Fresco, jack, white
		Cheddar
2	lg	Eggs, hard-boiled, diced
		(optional)
1/2	md	Onion, white, fine chop
2	tb	Cilantro leaves, rough
		Chop

Blenderize all sauce ingredients, except stock, until smooth. Heat 1 Tbs. oil, then fry sauce 5 minutes, stirring constantly. Add stock and cook one more minute. Set aside.

Heat vegetable oil for deep frying and fry tortilla pieces, about a fourth at a time, until they begin to stiffen, but are not browned; drain well.

Return sauce to heat and bring to a boil; stir in the tortilla pieces and cook over medium heat, scraping up bottom of pan almost constantly, until most of the liquid has been absorbed and tortillas are _just_ beginning to soften -- about 5-8 minutes. The tortilla pieces should still be chewy. Quickly mix in the chicken meat.

Serve immediately, garnished with cheese, hard-boiled eggs, finely chopped onion, and cilantro.

(modified [hardly at all] from: The Tortilla Book, Diana Kennedy, 1991)

FROM: Chile-Heads Digest & Mailing List

From: Dave Drum Date: 07 Nov 97

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