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Nana poblano chilaquiles recipe

Nana poblano chilaquiles recipe

By Ethan Morales
60’ Prep time
35’ Cook time
95’ Total time
1146 Calories
4 Serving
Ethan Morales 0 Followers

Step by Step

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Step 1

For the poblano cream: Place tomatillos in a large saucepan with stock and simmer over low heat until tomatillos are soft and liquid is reduced by half, about 15 minutes. Add milk and heavy cream and simmer for about 5 more minutes on low heat. Add sour cream and puree with a stick blender until smooth.
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Step 2

For the refried beans: Open, rinse, and drain the pinto beans. In a large saute pan or cast-iron skillet add lard and onions and cook over medium-low heat until onions are soft and translucent. Add drained beans and 1/2 cup water and cook slowly. Mash beans with a potato masher and simmer until slightly thickened.
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Step 3

For the chilaquiles: Place a large saute pan over medium heat and add poblano cream. Heat until hot. Add tortilla chips, making sure to coat chips with poblano cream, and cook until they break and get very soft, 5 to 8 minutes. Divide into four bowls. Serve with refried beans and garnish with queso fresco, sour cream, cilantro and onion.

Ingredient

  • Tomatillos
    Tomatillos
  • Tortilla chips
    Tortilla chips
  • Chicken or vegetable stock
    Chicken or vegetable stock
  • Lard
    Lard
  • Queso fresco
    Queso fresco
  • Onion
    Onion
  • Sour cream
    Sour cream
  • Heavy whipping cream
    Heavy whipping cream
  • Whole milk
    Whole milk
  • Fresh cilantro
    Fresh cilantro
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