(Matthew J. Lee/Globe Staff)
Family Table
Serves 6
You can substitute tomatoes for the tomatillos to make a tomato salsa, but tomatillos, which look like small green tomatoes enclosed in a papery husk, yield a more interestingly flavored and somewhat tart sauce. For breakfast, serve the chilaquiles with fried or scrambled eggs.
SALSA
| 10 | medium (1 to 1 1/4 pounds) fresh tomatillos, husked, rinsed, and quartered |
| 1 | fresh green serrano chili or jalapeno, chopped |
| 2 | cloves garlic, halved |
| 1 | tablespoon canola oil |
| 3/4 | teaspoon kosher salt, or more to taste |
| 1 | cup water, or more if necessary |
| Black pepper, to taste |
1. In a food processor, combine the tomatillos, chili, and garlic. Pulse the mixture to form a puree.
2. In a large, heavy skillet, heat the oil over medium heat. Add the tomatillo mixture, salt, and 1 cup of water. Simmer, stirring often, for 10 minutes, or until thickened. Add a little more water to thin the mixture, if you like.
3. Add salt and pepper to taste. Transfer to a bowl. (Make and refrigerate 1 to 2 days in advance.)
TORTILLA CHIPS
| 12 | corn tortillas (6-inch rounds) |
| 1 | cup vegetable or canola oil |
1. Stack the tortillas on a cutting board and cut through the stack to make 8 wedges per tortilla.
2. In a large deep skillet, heat the oil over medium heat until it shimmers. Fry the tortillas (the oil will be bubbling), working in at least 5 batches, using tongs to turn the triangles, or until golden brown and crisp. Drain on paper towels.
ASSEMBLY
| 3/4 | cup sour cream |
| 3 | tablespoons milk |
| 2 to 3 | cups coarsely shredded cooked chicken |
| 1 | cup (about 1/4 pound) crumbled cheese, such as queso fresco, ricotta salata, or shredded Monterey Jack |
| 3 | thin slices sweet onion, separated into rings |
| 1/4 | cup chopped fresh cilantro |
1. In a small bowl, whisk the sour cream and milk to make a thick but pourable consistency.
2. Just before serving, heat the tomatillo salsa in a 12-inch skillet over medium heat. Stir in the chicken, bring to a simmer, and stir in the chips. Turn the chips in the salsa to coat them.
3. Transfer the chilaquiles to a platter and sprinkle with cheese, onion, and cilantro. Drizzle with 1/2 of the sour cream; pass the remaining cream at the table. Adapted from Tu Y Yo 
© Copyright 2009 Globe Newspaper Company.
