12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
3
poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
4 cups canned chicken stock
1 Deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream
Make
the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar
and water to cover. Bring to a boil, reduce the heat and poach until the
tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender,
add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to
combine. Set aside.
Meanwhile,
place the poblano peppers directly over the flame on a gas stove and cook,
turning with tongs, until the skin is charred and blackened. (Or, if you have
an electric stove, put the chiles on a baking sheet and broil, turning with
tongs, until the skin is blackened.) Skin the peppers; then seed, core, and
dice them.
Heat
a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and
cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1
minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook,
stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring
to a simmer, stirring to make sure the flour doesn't stick to the bottom of the
pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro,
and season well with salt and pepper.
To
assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking
dish. Dip a tortilla into the tomatillo salsa and put it on a cutting board. Put
a big scoop of the chicken mixture in the center, sprinkle with a little of the
cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula
to place it seam side down in the baking dish. Continue to fill all of the
tortillas and put them in the baking dish. Pour the remaining tomatillo salsa
over the top and sprinkle with the remaining cheese. Bake uncovered for about
30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour
cream.
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 Serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
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