Go traditional with chilaquiles verdes

Jimmy Shaw, the executive chef of the Loteria Grill and whose dishes are featured in the “L.A.’s Original Farmers Market Cookbook” by JoAnn Cianciulli, shares his recipes for traditional Mexican foods that you can whip up with your fresh market finds.

Chilaquiles verdes
Servings:

Makes 4 servings

Ingredients

  • Salsa verde

    • 8 medium tomatillos (1 1/2 pounds), husked and rinsed
    • 1 serrano chile or jalapeño, stemmed
    • 1/2 white onion, halved
    • 2 garlic cloves
    • 1/2 bay leaf
    • Pinch of dried oregano
    • Pinch of dried thyme
    • 1/2 teaspoon salt
    • 1/4 cup low-sodium chicken broth
    • 1 tablespoon corn oil
  • Fried corn tortillas

    • Vegetable oil, for frying
    • 12 (6-inch) corn tortillas
  • Chilaquiles

    • 2 large eggs, beaten
    • 1/2 cup shredded Monterey Jack cheese
    • 2 tablespoons crumbled queso fresco or mild feta
    • 3 tablespoons finely chopped white onion
    • 1 tablespoon finely chopped fresh cilantro
    • Crema fresca or sour cream, for garnish

Preparation

Baking Directions:

Serving Directions:

Tips:

Huevos rancheros (ranchers-style eggs)
Servings:

Makes 4 servings

Ingredients

  • Ranchero sauce

    • 3 large tomatoes, quartered
    • 1/2 white onion, halved
    • 1 serrano chile or jalapeño, stemmed and halved
    • 1 garlic clove, halved
    • 2 tablespoons corn oil
    • 1/2 cup low-sodium chicken broth or water
    • 1/2 teaspoon salt
  • Eggs

    • Vegetable oil, for frying
    • 4 large corn tortillas
    • 2 tablespoons unsalted butter
    • 8 large eggs
    • 1/4 cup crumbled queso fresco or mild feta, for garnish
    • 3 tablespoons finely chopped white onion, for garnish
    • 1 tablespoon finely chopped fresh cilantro

Preparation

Baking Directions:

Serving Directions:

Frijoles negros (black beans)
Servings:

Makes 1 quart, serves 4

Ingredients

    • 2 tablespoons corn oil
    • 1/2 white onion, chopped
    • 1 tomato, chopped
    • 2 garlic cloves, chopped
    • 2 fresh thyme sprigs, leaves striped from the stem
    • 1 teaspoon dried epazote or oregano
    • 1/2 pound dried black turtle beans, picked through and rinsed
    • 2 cups low-sodium chicken broth
    • Salt and freshly ground black pepper

Preparation

Baking Directions:

Papas con rajas (potatoes with pepper strips)
Servings:

Makes 2 cups, serves 4

Ingredients

    • 1 tablespoon corn oil
    • 2 poblano peppers
    • 2 pounds new potatoes, peeled and halved if large
    • 1 teaspoon salt, plus more for seasoning
    • 1/2 cup (1 stick) unsalted butter, cut into chunks

Preparation

Baking Directions:

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