Ingredients
2 tortilla, corn, stale, cut into pieces an
1 cup salsa verde
1/3 cup chicken, poached, shredded
2 tbsp sour cream, thick
2 tbsp queso fresco, crumbled
2 tbsp onion, finely chopped
Directions
In a frying pan heat oil about half an inch deep, and fry the tortilla
strips until they are pale gold, but not too crisp. Remove and drain
on paper towels.
Heat the sauce, and when it is bubbling, add the tortilla pieces and
cook 3 minutes. Pour into a dish and cover with the chicken, sour
cream, and cheese. Grill (broil) until the cheese melts and serve,
topped with the onion.
The Cuisines of Mexico
Diana Kennedy
per Sandee Eveland Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 AUG 1995 123941 ~0600
Servings: 1 serving
Chilaquiles En Salsa Verde Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
Recipes as a concept can be traced back into history, at least as far back into recorded history as early Egypt, and maybe further still. In practice though, in the main part, these old cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius assembled a few documents which described recipes prepared by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab countries, such as coriander, basil and rosemary. These new spices and herbs caused an outbreak in manuscripts on food, many of which are kept safe in private cookery archives. By the arrival of the 20th century, cookery publications were increasing in popularity mostly as a result of more people being able to read, more spare time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chilaquiles En Salsa Verde recipe.
