Tostada Chilaquiles

These chilaquiles were so darn good, we're putting this one on the regular rotation.  

Note from me:  Instead of the storebought tostadas called for in the recipe, we fried Maria and Ricardo's corn tortillas (our very favorite brand, by far), one at a time, flipping them over halfway through.  To drain excess oil, lay tortillas on paper bags and blot with paper towels. 

• ACTIVE: 45 MIN (Optional: additional 15 minutes or so to fry your own tortillas if you're in that kind of mood)
• TOTAL TIME: 1 HR
• SERVINGS: 4

Ingredients

1. 4 pounds tomatillos, husked and rinsed
   
2. 1 large jalapeño, stemmed
   
3. 2 cups (packed) chopped cilantro leaves and stems, plus small sprigs for garnish
   
4. 1/4 cup garlic cloves
   
5. Kosher salt
   
6. Pepper
   
7. 1/4 cup canola oil
   
8. 1 small onion, thinly sliced
   
9. Twelve 6-inch tostadas
   
10. 4 large eggs
    
11. One 15-ounce can black beans—rinsed, drained, warmed and seasoned with salt
    
12. Sliced radishes, sliced jalapeños and crumbled queso fresco, for garnish
    

1. In a large saucepan, combine the tomatillos and jalapeño 
and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.
2. In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa and simmer for 5 minutes. Dip 1 tostada at 
a time in the tomatillo salsa, turning, until some of the salsa is absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to 
a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
3. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
4. Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, jalapeños, queso fresco 
and cilantro sprigs and serve with the remaining salsa.

Make Ahead

The tomatillo salsa can be refrigerated for 2 days; reheat before using. 

From Food and Wine, May 2015, Contributed by Christina Nguyen

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Prep time: 20min
Total time: 30min
Serves 4

Ingredients: 
5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar (I used Champagne vinegar since I didn't have Sherry vinegar)
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss.

From: http://authenticsuburbangourmet.blogspot.com/2011/05/avocado-and-grilled-corn-salad-with.html

Spicy Fish Tacos with Avocado-Yogurt Sauce and Pickled Onions

Author: Isabelle Boucher

Prep time:  30 mins

Cook time:  10 mins

Total time:  40 mins

Serves: 4

These lightened-up fish tacos trade in battered fish and full-fat sour cream for pan-fried spicy fish filets and a flavourful avocado and yogurt sauce

Ingredients

Spicy Lime-Chipotle Fish:

·         2 tbsp fresh lime juice

·         2 tbsp extra-virgin olive oil

·         2 tsp chipotle powder (or chili powder, if you prefer)

·         1 tsp ground cumin

·         1 tsp sweet paprika

·         ½ tsp salt

·         1 lb fresh haddock fillets (or any other firm white fish - I use Tilapia)

Avocado-Yogurt Sauce:

·         1 large ripe avocado, pitted and roughly chopped

·         ¼ cup plain yogurt

·         1 tbsp fresh lime juice

·         ½ cup roughly chopped cilantro

·         ¼ tsp salt

·         ¼ cup water

Tacos and Garnishes:

·         12 small corn tortillas

·         Shredded cabbage

·         Pickled red onions

·         Cilantro sprigs

·         Finely julienned radishes

·         Lime wedges

    Instructions:

          Marinate the Fish:
1. In a small bowl - Combine lime juice, olive oil, chipotle powder, cumin, paprika and salt.  Stir until smooth.
2. Pat the fish dry and rub both sides with marinade.  Transfer to bowl/plate with remainder of marinade and refrigerate.

     Prepare the Avocado-Yogurt Sauce:
1. In food processor or blender combine the avocado, yogurt, lime juice, cilantro, salt and water.  Process until smooth and creamy.  Refrigerate until ready to use.

    Cook the fish:
1.  In a large skillet cook the fish in olive oil.  Cook until opaque and flaky (4-5 minutes per side).  Use a fork to break the filets into large chunks. 

     Prepare the tacos 
1.  I like to put all the ingredients out and let everyone make their own.  Plus the chicken gets chilly quickly to this seems to be the best way.  

I also added pickled onions using the recipe below - they are a MUST!

Mexican-Style Pickled Onions

Adapted from Epicurious

1 small red onion, thinly sliced
1 cup cider vinegar
1 tsp salt
1 clove garlic
1 tsp Mexican oregano

Blanch the onion slices in a large saucepan full of boiling water for 1 minute, then drain.
Return the onions to the pan, along with cider vinegar, salt and as much cold water as needed to barely cover. Bring to a simmer and cook for 1 minute.
Pour onions and brine into a clean glass jar. Smash the garlic clove with the side of a knife, and add to the jar, along with the oregano. Chill in the refrigerator for at least a couple of hours before serving.
Pickled onions will keep for several weeks in the refrigerator – aside from posole, they make a great condiment for a simple cheese plate, and can also be used to perk up your favourite sandwich (try them with roast lamb or chicken).
(This recipe is really best when made with red onions, which will take on a gorgeous magenta pink colour as they sit in the brine. That said, regular white onions will taste just as good, despite the fact that they won’t be as pretty.)

Commentary from the cook:  I made these once and then made them twice more in the same week... win!