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Green Chilaquiles

1/2 lb.tomatillos, cooked, drained
3 chiles poblanos, peeled, seeds removed
6-8 epazote leaves
2 Tbsp cilantro
1/3 onion, medium, white, roughly chopped
chiles serranos to taste
salt to taste
1 cup chicken stock

vegetable oil
12 tortillas, corn, each cut into 6 wedges
1 cup chicken meat, cooked, shredded (optional)
3/4 cup cheese (4 oz.), queso fresco, jack, white cheddar
2 eggs, hard-boiled, diced (optional)
1/2 onion, medium, white, finely chopped
2 Tbsp cilantro leaves, roughly chopped

Blenderize all sauce ingredients, except stock, until smooth. Heat
1 Tbs. oil, then fry sauce 5 minutes, stirring constantly. Add
stock and cook one more minute. Set aside.

Heat vegetable oil for deep frying and fry tortilla pieces, about
a fourth at a time, until they begin to stiffen, but are not browned;
drain well. Return sauce to heat and bring to a boil; stir in the
tortilla pieces and cook over medium heat, scraping up bottom of
pan almost constantly, until most of the liquid has been absorbed
and tortillas are just beginning to soften, about 5-8 minutes.
The tortilla pieces should still be chewy. Quickly mix in the
chicken meat.

Serve immediately, garnished with cheese, hard-boiled eggs, finely
chopped onion, and cilantro.


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