Chilaquiles

Today, the Nef Chef had his sister over and wanted to impress her so he made chilaqueles. Get the same ingredients as the salsa verde. Chilaquiles are easy and need little attention. They are also one of the most forgiving foods he knows how to make. They do require lots of boiling, so if you are short on time they arne't the way to go.

To make them, you will need to pick up the following ingredients:

• Tomatillos


• Cerano Peppers


• Onions


• Cilantro


• Garlic


• Chicken broth


• Corn tortilla chips

Optional: Sour cream, cottage cheese, avacados, eggs, cheddar cheese, chicken, steak

Today Nef Chef cooked for four ridiculously stuffed adults (or eight non-gluttonous adults).

1) The first thing I did was to take twelve diced tomatillos and set them to boil with three medium chicken breasts. If you are going to use eggs or steak as your meat instead of chicken, you still need chicken broth but you can use a can of broth or boulion. Nef Chef likes real chicken broth the best.

2) When the tomatillos are soft and you "feel it in your innards that it's time to go to the next step," put the tomatillos and the chicken broth into the blender as well as a finely cut whole onion into the blender (the bigger the onion the better). Also add a handful of chopped cilantro. And then add two diced garlic cloves. And then put two peppers and put salt in until the "boy-within" is giddy.

3)Now you blend it until the particulars are unparticulated. Warning: if you use chicken to make the chicken broth, like Nef Chef did, don't put the chicken in the blender with the broth, tomatillos, and everything else. Nef Chef did this once and nearly lost his reputation.

Real warning: the broth and tomatillos will be boiling hot. If you do not let them cool down a little before you blend, your blender will explode. You will have green sauce all over your kitchen and burns on your face.

Put the unparticulated particulars into a large pan or sauce pan. Add water (turn the tap on full and count to your favorite number.) Let boil on medium for forty five minutes or until the sauce becomes one with the water.

You are done cooking! All you need to do now is grab a bowl, put down some chips and a layer of chicken, and layer it a few times. Then on the top you put your condiments like sour cream, cheddar cheese, avacados and whatever else sounds good. Lettuce is common. Drown it in the sauce. Eat and enjoy! Play with the quantity of the ingredients and with the toppings. If the sauce is too hot or not hot enough, add or subtract chilies by one. The sauce should be very liquid like. If you did not use enough chicken brought you can just put more water.

If you suddenly have your next door neighbor drop by "to visit" because of the delicious aroma of your chilequile sauce but you don't think you have enough sauce, don't worry, just add more water and let it cook a little bit longer.

Salsa Verde (green salse)

Have you ever gone to Taco Bell and tried some of their "salsa picante muy sabrosa" and find it neither hot nor good? Or have you ever wanted to eat homemade enchiladas Mexico style?

Well, whether it be for a big dinner or just salsa for any occasion, here is how you can make salsa verde.

You will need:

A. Green tomatoes.

B. Green peppers (same quantity as tomatoes)

C. Garlic
D. Onion
E. Cilantro

Ones you have this ingredients in whatsoever quantities you want, and after you wash them, put them in the blender while they are still wet in the following order, (with as little water as your blender can hande).

1. 1/2 a garlic to 1 whole garlic .
2. 3/4 an onion cut in fourths to 1 onion

3. As many chiles verdes (cerano peppers) as you wish (6 is a good serving for two people)

Blend well and then add

4. As many green tomatoes as you put in chiles
5 A good amount of Salt
6. A fist full of Cilantro

Blind well again and deep your finger to taste it (remember that it will be less hot once you put it on food, and it will also loose heat on the second and third day)

This is the time when you can add more salt if you like, or more tomatoes if is too hot (should be mild as it is, most Gringos should be fine with a little on their quesadillas :p).

Now you can store it on a close container in the refrigerator , and add it to your meals as you please throughout the next few days. (the ingredients keep longer then the salsa)

Cooking for Geniuses only

This is a site ot tasty mexican dishes I have completely made up.