Chilaquiles with Turkey and Roasted Tomatillo Salsa
- For tortilla strips:
- 3 cups vegetable oil
- 2 (8-ounce) packages corn tortillas, cut into 1/2-inch-wide strips
- For chilaquiles:
- 1 large onion chopped
- 1 (14 1/2-ounce) can chicken broth
- 1 1/4 pounds shredded cooked turkey meat (4 cups)
- 3 cups roasted tomatillo salsa, recipe follows
- 6 ounces Monterey Jack, shredded (1 1/2 cups)
- 1/4 cup creme fraiche or sour cream
- 1 1/2 tablespoons milk
- 1/2 cup fresh cilantro sprigs
- 3 ounces queso fresco or feta, crumbled
- Roasted Tomatillo Salsa:
- 1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
- 5 fresh serrano chiles
- 3 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 1 large onion, coarsely chopped
- 2 teaspoons coarse salt
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375 degrees F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
Preheat oven to 375 degrees F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips.
Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together creme fraiche and milk. Serve chilaquiles topped with creme fraiche, cilantro, and cheese.Roasted Tomatillo Salsa:
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a blender.
Yield: 3 cups
Recipe courtesy Gourmet Magazine