Recipe: Chilaquiles and Tomatillo Sauce

CHILAQUILES AND TOMATILLO SAUCE

Canola oil for frying
10 (6-inch) white corn tortillas, each cut into 6 equal wedges
2 chicken breasts, skin-on without bones
Olive oil for brushing
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups tomatillo sauce (see recipe below)
1/2 cup heavy whipping cream
2 teaspoons honey, or to taste
1 cup drained, canned black beans, pureed with 1/3 cup chicken broth
1/2 cup shredded soft Manchego cheese, for garnish

Line baking sheet with paper towels; set next to stove. In large, deep skillet or Dutch oven, heat 2 inches of canola oil over medium-high heat until it reaches 350 degrees F on a deep-fat-frying thermometer. Working in batches, fry tortilla wedges until crisp and golden brown, turning occasionally, about 1 1/2-2 minutes. Use a slotted spoon to remove chips; drain on the baking sheet lined with paper towels.

Adjust oven rack to 6-8 inches below broiler element; preheat broiler. Place chicken, skin side up, on broiler pan and brush with olive oil; season with salt and pepper.

Broil until browned, about 10 minutes. Turn and broil until cooked through, 15-20 minutes. Set aside.

In large, deep skillet or Dutch oven, bring tomatillo sauce to simmer over medium heat. Stir in cream, honey, and salt and pepper, to taste. Keep warm.

Cut chicken crosswise into diagonal slices. Add chips to tomatillo sauce mixture and gently toss to coat.

In center of 4 large plates, spread 1/4 cup black bean puree. Top with coated chips and arrange chicken on top, or fan chicken, overlapping, around circumference of tortilla mixture. Garnish with Manchego cheese.

TOMATILLO SAUCE
Makes about 2 cups

1 pound fresh tomatillos
1 tablespoon canola oil
1/2 cup chopped white onion
1 large clove garlic, coarsely chopped
2 fresh serrano chilies, seeded, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro leaves

Remove papery husks from tomatillos; rinse and dry with paper towels to remove stickiness.

In large, deep skillet, heat oil over medium-high heat. Add tomatillos and onion; cook until lightly browned and softened, about 10 minutes.

Add garlic, chilies, salt and pepper; cook until garlic is lightly browned, about 2 minutes. Remove from heat.

Spoon mixture into blender and add cilantro. Blend until pureed. Add salt and pepper to taste.

TO MAKE AHEAD:
This sauce may be made in advance and refrigerated, well sealed, for as long as 3 days.

Makes 4 servings
Adapted from source: Modern Mexican Flavors by Richard Sandoval