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

No Bean Turkey Chili

What?! Why would you want chili without beans?? It's lighter and in my opinion, a bit more flavorful because you can really taste the vegetables.  With just a little bit of tomato base and lots of veggies, this is a good variation to throw into the mix.  I have made it three weeks in a row and this week, I doubled it because Hassan was eating it all when I went to bed.  I'd wake up, excited to pack up the leftovers (since it's the kind of thing that gets better each day) and find the pot in the sink and an empty bowl and spoon on the coffee table.  There are so many annoying things about this situation...

ANYWAY :):) Below is the regular recipe.  Double it if you live with a beast.

Tip: While the sweet potato bakes, chop the other veggies.

Ingredients are approximate.  I made up this recipe as I went along, so have fun with it and change it any way you want!  Sometimes I add corn, zucchini or carrots.  The seasoning is spicy so if you don't like a good kick, add a little at a time to taste.

Main Ingredients
Olive oil
1 pound lean ground turkey
1 large vidalia onion, chopped
5 cloves of garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1 yellow squash, diced
1 sweet potato, diced
1 14 oz. can diced tomatoes with green chilies
1.5 TBS tomato paste
1 cup chicken broth
2/3 cup water

Seasoning mix
1 TBS chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. freshly ground pepper

Sea salt, pepper and Adobo seasoning to taste

Optional garnishes: Cilantro, sliced avocado, sour cream, Cholula hot sauce, melted cheese. mmmm!!!!

1. Pour yourself a nice sized glass of Cabernet.  Do not miss this step!

2. Bake sweet potato until its about 3/4 cooked.  Set aside to cool and when it's okay to handle, peel, dice and set aside again.

3. Heat olive oil in a large skillet.  Add onions and cook for a few minutes.  Add peppers and yellow squash.  Sauté for a few minutes until all vegetables are cooked but not mushy.  Add garlic and stir frequently for 2 minutes.  Season with salt, pepper and Adobo.  Pour mixture into a large soup pot and stir in sweet potatoes.

4. Mix up the seasoning mix.

5. Place the same skillet on medium heat.  Add ground turkey and cook until no longer pink.  Drain any fat.  Add seasoning mixture and 2/3 cups of water.  Stir and continue to cook until most of the liquid and seasoning is absorbed into the meat.  Pour meat into the soup pot.

6. Add diced tomatoes, tomato paste, and chicken broth into the pot.  Stir it all together and bring to a boil.  Lower heat and simmer for 15-20 minutes until thickened.  Taste and add any seasonings as desired.  At this point, I usually add a few shakes of Adobo and maybe a splash of chicken broth because I like to create a spicy broth in there.

7. Add any garnishes that you're in the mood for.  My favorite is lots of Cholula and some sour cream.  For a treat, I add a big layer of melted white cheddar.  For days that I want to keep it light, I thinly sliced half an avocado across the top and squeeze on a little lime juice.  The possibilities are endless!!

I hope you enjoy!  I've been in the mood for this over and over since the colder weather has arrived.  I'd love to hear any variations you make to the recipe.