Chris and I both love Mexican food. I say that if I had to pick one type of food to eat for the rest of my life, I would choose Mexican. We recently purchased the cookbook "Authentic Mexican" by Rick Bayless. Everything looks so delicious and the cookbook really teaches you about the different types of cuisine in Mexican food. The first thing we tried was Chicken Chilaquiles. The dish turned out great, I think I could eat tomatillo sauce everyday. This weekend we might attempt Tamales. mmm...I can't wait.
recipe adapted from Rick Bayless Authentic Mexican
Chilaquiles recipe
6 corn tortillas
1/3 cup vegetable oil
1 1/2 cups tomatillo sauce- see recipe below
1/2 cup boneless cooked chicken shredded- see below
1/4 cup cream
2 tablespoons queso fresco
First you need to make the tomatillo sauce
Tomatillo Sauce
11 fresh tomatillos
2 chiles jalapenos
5 sprigs cilantro
1 small onion chopped
1 garlic clove chopped
1 tablespoon vegetable oil
2 cups chicken broth
salt for taste
Place the tomatillos in a pan with water that just covers them. Boil them for about 10-15 minutes or until tender. Place the tomatillos, jalapenos, cilantro, onion and garlic in a blender. Blend until it's nice and smooth. 
After blending, heat the vegetable oil in a pan and pour the sauce in the pan. Stir this constantly for 5 minutes or until the sauce is thicker and has darkened. Now, add the chicken broth. Return the sauce to a boil and then reduce the heat to medium and cook until you can coat a spoon with the sauce.
For this recipe you will poach the chicken.
Chicken
small onion chopped
3 cups water
1-2 medium chicken breast- depending on how big and how much chicken you want
1/2 teaspoon dried thyme
1 bay leaf
Put all of the ingredients in a pot and bring them to a boil. Simmer for about 13 minutes. Turn off the heat and let the chicken cool. When the chicken is cool enough to handle, shred with a fork and knife on a cutting board.
Now it is time to put it all together. Cut the tortillas into eighths. You want them to be dry, if they are still moist you can dry them in the oven for a little at 350 degrees. Pour 1/3 cup oil into a pan and when it is hot place half of the tortillas into the pan. Turn them often until they are lightly browned. Place them on a paper towel to let them drain. Keep doing this till you have cooked them all.
Once you have all the tortillas cooked, clean the oil out of the pan. Return all of the tortillas pieces to the pan. Pour in the sauce and chicken. Stir it all up and simmer for a few minutes.
Fill up your bowl or plate and sprinkle a little queso fresco on top and enjoy!
recipe adapted from Rick Bayless Authentic Mexican
Chilaquiles recipe
6 corn tortillas
1/3 cup vegetable oil
1 1/2 cups tomatillo sauce- see recipe below
1/2 cup boneless cooked chicken shredded- see below
1/4 cup cream
2 tablespoons queso fresco
First you need to make the tomatillo sauce
Tomatillo Sauce
11 fresh tomatillos
2 chiles jalapenos
5 sprigs cilantro
1 small onion chopped
1 garlic clove chopped
1 tablespoon vegetable oil
2 cups chicken broth
salt for taste
Place the tomatillos in a pan with water that just covers them. Boil them for about 10-15 minutes or until tender. Place the tomatillos, jalapenos, cilantro, onion and garlic in a blender. Blend until it's nice and smooth. 
After blending, heat the vegetable oil in a pan and pour the sauce in the pan. Stir this constantly for 5 minutes or until the sauce is thicker and has darkened. Now, add the chicken broth. Return the sauce to a boil and then reduce the heat to medium and cook until you can coat a spoon with the sauce.For this recipe you will poach the chicken.
Chicken
small onion chopped
3 cups water
1-2 medium chicken breast- depending on how big and how much chicken you want
1/2 teaspoon dried thyme
1 bay leaf
Put all of the ingredients in a pot and bring them to a boil. Simmer for about 13 minutes. Turn off the heat and let the chicken cool. When the chicken is cool enough to handle, shred with a fork and knife on a cutting board.
Now it is time to put it all together. Cut the tortillas into eighths. You want them to be dry, if they are still moist you can dry them in the oven for a little at 350 degrees. Pour 1/3 cup oil into a pan and when it is hot place half of the tortillas into the pan. Turn them often until they are lightly browned. Place them on a paper towel to let them drain. Keep doing this till you have cooked them all.
Once you have all the tortillas cooked, clean the oil out of the pan. Return all of the tortillas pieces to the pan. Pour in the sauce and chicken. Stir it all up and simmer for a few minutes.
Fill up your bowl or plate and sprinkle a little queso fresco on top and enjoy!
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