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anaheim olive oil onion garlic chicken ground cumin oregano salt corn oil corn tortillas eggs sour cream butter fresh cilantro
Viewed: 24 - Published at: 8 years agoIngredients
- 1 pound mild to hot green chilies (Anaheim or poblano)
- 1 pound fresh tomatillos
- 3 tablespoons olive oil
- 1 medium onion, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1 cup chicken or beef broth, homemade if possible
- 1 1/2 teaspoons ground cumin
- 1 teaspoon oregano
- Salt and freshly ground black pepper to taste
- 2 cups corn oil
- 12 corn tortillas
- 8 eggs
- Dash of Tabasco
- 2 tablespoons sour cream, plus sour cream for garnish
- 2 tablespoons butter
- 1/4 cup chopped fresh cilantro
Method
- Turn on the broiler.
- Line a broiler pan with foil.
- Arrange the chilies in a single layer on the pan.
- Place under the flame and roast, turning frequently, until the peppers are charred and blistered on all sides.
- Transfer to a brown paper bag, seal and let stand until cooled.
- Slide off the skins and remove the seeds.
- Dice the pulp.
- Lower the oven temperature to 200 degrees.
- Place the tomatillos in a heavy skillet large enough to hold them all in a single layer.
- Toast over medium heat, turning often, until they start to soften and turn brown.
- Cool, then remove the husks and chop the pulp.
- (For esthetic reasons, you may want to scrape off the black parts of both the chilies and the tomatillos, although they won't affect the taste.)
- Heat the olive oil in a large heavy skillet over a medium-low flame.
- Add the onions and garlic and saute, stirring occasionally, until very tender, about 10 minutes.
- Stir in the tomatillos, chilies, broth, cumin and oregano.
- Blend well and simmer for 20 to 30 minutes, stirring occasionally.
- Season with salt and pepper to taste and keep warm.
- Meanwhile, heat the corn oil in a small heavy skillet or saucepan until a thermometer registers 165 degrees.
- Cut the tortillas in half, then into strips about 1-inch across.
- Add the strips to the hot oil in batches and fry until crisp.
- Drain well on paper towels and hold in the oven.
- Break the eggs into a mixing bowl and add the Tabasco, salt and pepper and the 2 tablespoons of sour cream.
- Beat until completely blended.
- Melt the butter in a skillet and pour in the eggs.
- Cook, stirring, until the eggs are fluffy but set.
- To serve, lay a handful of tortilla strips on each of 4 serving plates.
- Top with a generous spoonful of chili sauce, then another layer of strips and another spoonful of sauce (you should have more sauce than tortillas).
- Arrange a portion of scrambled eggs either alongside or on top.
- Garnish with a little sour cream and a sprinkling of cilantro and serve at once, with refried beans if you like.
