Title: Green Chilaquiles (From Tampico)
Categories: Mexican Chicken
Yield: 1 Servings

1/2	lb	Tomatillos, cooked, drained
3		Chiles poblanos, peeled,
		Seeds removed
8		Epazote leaves
2	tb	Cilantro
1/3		Onion, medium, white,
		Roughly chopped
		Chiles serranos to taste
		Salt to taste
1	c	Chicken stock
		Vegetable oil
12		Tortillas, corn, each cut
		Into 6 wedges
1	c	Chicken meat, cooked,
		Shredded
3/4	c	Queso fresco, jack, white
		Cheddar
2		Eggs, hard-boiled, diced
1/2		Onion, medium, white, finely
		Chopped
2	tb	Cilantro leaves, roughly
		Chopped

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) Sauce:

From: Brent Thompson Date: 17 Sep 97 Chile-Heads List Ä

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