Chilequiles with Kale in Guajillo Cream Sauce

CHILAQUILES WITH PURPLE KALE IN GUAJILLO CREAM SAUCE

From Wikipedia: Chilaquiles  is a traditional mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. The dish is topped with cheese (typically queso fresco) and/or sweet mexican cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.

Chilaquiles are one of my favorite savory breakfast foods. There are so many variations possible to make using different sauces and vegetables. Dark green leafy vegetables such as kale, swiss chard, and spinach taste amazingly good in this dish. One can top the finished chilaquiles with fried eggs, which is traditional. I opt to add crumbled tofu during cooking, which brings protein to the meal as well. In this recipe the deep flavor of the Purple Kale balances out with the tangy cream sauce. Top with shredded jack cheese and fresh avocado and serve with refried beans and hash browns for a savory and filling brunch. Serves 2-3

6 corn tortillas torn into bite sized strips

1/4 sm. onion or 1 cebollina, diced

2 cloves garlic, minced

2T coconut oil or olive oil

2c purple or green kale

1/2c crumbled tofu, optional

3/4c tomatillo guajillo salsa, recipe follows

1/4c cream

1/2c grated jack cheese

1 avocado, diced

fresh cilantro garnish

In large skillet (iron preferable),  dry saute tortillas for 3-4 minutes to get rid of extra moisture. Add onion, garlic, and oil to tortillas and stir continuously until they get crispy. Add kale and tofu (if using) and cover with a lid. Stir every minute until kale appears wilted. Take off lid and add salsa and cream. Stir enough to coat tortillas and take off heat. Estan listos! Garnish with cheese, avocado, and cilantro.

GUAJILLO TOMATILLO SALSA

Boil 3lbs Tomatillos, husked, for 5 minutes or just until their color changes slightly. Don't overcook. Take them out of water and place into blender.

Meanwhile, place the following ingredients in dry iron skillet over medium high heat:

2 cloves garlic

1/4 cup sliced yellow onion or spring onion

4 arbol chiles

3 guajillo chiles with seeds and stems removed

Stir frequently until all ingredients are lightly toasted, about 4-6 minutes. Put chile mixture in blender along with prepared tomatillos. Blend on high for 2-3 minutes until mixture resembles a smooth, taco stand salsa.