Chile Verde Sauce for ChilaquilasA long awaited post for a recipe I learned from my beloved grandmother...
chile peppers
tomatillos
onions
cilantro
jalapenos and other hot small peppers
almond butter
sea salt
queso fresco
refried beans or chicken
grapeseed oil
corn tortillas
I start out with roasting different types of peppers on the stove until they are crisped black on the outside. I place them in a large bowl with a towel over them and wait until the skin has soften from the trapped steam and heat. Once the skin has softened, I peel it off, along with the stems.
In the meantime, I start to boil water in a large pot and add the tomatillos once the water is ready. I boil them for around 5 minutes to 8 minutes and turn off the heat. I pour out the hot water and add cold water to them so I can more easily peel off their skin.
Once this is done, I begin to add onions to a food processor or blender until they are minced. I then add the peeled tomatillos to the minced onions. Once they are completely mixed, I add the peeled roasted chiles, jalepenos, and cilantro to this concoction. Later, I add almond butter to taste and texture. Lastly, I add some sea salt.
For the tortilla chip layer, I heat up some grapeseed oil in a large frying pan, wok or what contraption you have for deep frying. As the oil is heating up, I cut up the tortillas into triangles. I normally use the whole bag of a small pack of tortillas for this part, depending upon how much I want to serve fresh at the time. Once the oil is ready for dipping, I add a handful amounts of tortillas at a time and wait until they look crisp and before they look super golden. I drop the fried tortillas into a colander with a plate underneath it for catching the dripping oil.
As for the refried beans, you can use the premade stuff, but I normally soak pinto beans the night before and boil them with garlic and dried peppers for 1.5 hours and then refried them with a bit of milk and oil. If you are going meaty, you can use baked or boiled chicken.
The layering processI began the bottom first layer with some freshly fried corn chips, then I add a layer of refried beans or chicken and, lastly, I would sprinkle some queso fresco. I would repeat this layering process and end with a layer of queso fresco as the top layer. No need to bake this dish since the heat of items will easily melt the cheese.