Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
venison chilaquiles verdes

Venison Chilaquiles Verdes


  • Author: Jess Pryles
  • Yield: serves 4 1x

Ingredients

Scale

For the salsa verde:

1 lb tomatillos

1 clove garlic

2 poblano peppers

2 jalapeno peppers

1 tablespoon salt plus more to taste

For the rest:

12 corn tortillas

vegetable oil for frying (see note 1)

1 lb ground venison

1/2 teaspoon cumin

1 teaspoon salt

1 teaspoon chili powder (or chipotle)

1 teaspoon pepper

1/2 teaspoon cinnamon

12 corn tortillas

vegetable oil for frying

4 eggs

For the garnish:

1 handful chopped cilantro

1/4 white onion, diced

1/4 cup queso fresco


Instructions

  1. Start by making the salsa verde. De-stem and de-seed the poblano and jalapeno chilies. Place the chilies, tomatillos and garlic into a pot of water, and bring to boil over high heat. Cook until the vegetables are tender, about 15 minutes. Use tongs to carefully remove the peppers, tomatillos and garlic to a food processor or blender. Add in one tablespoon salt and 1/4 cup of the boiling liquid. Allow to cool slightly before blending. Taste, add more salt if needed and more liquid if the sauce is too firm.
  2. Pour the vegetable oil in a deep skillet until at least 2″ deep and place over medium high heat. Line the tortillas up in a stack, cut them in half down the middle. Then cut each half into thirds, giving you 6 wedges per tortilla. Once the oil has reached 375f, fry the tortillas in batches until they have browned, about 3-4 minutes. Remove from oil and place on paper towel to drain.
  3. Place 1-2 tablespoons more oil in another skillet to brown the venison. Add the meat to the pan, then sprinkle with cumin, salt, chili powder, pepper and cinnamon. Use a wooden spoon to break up the meat and stir as it cooks, until it is cooked through and no more pink is visible.
  4. In a large pot, place the salsa verde and the venison over very low heat, just to warm through. Add in the fried tortilla chips and gently stir to coat all the chips with the sauce and venison mixture.
  5. Pour enough vegetable oil to coat the bottom of a skillet (you can use the same one you used to brown the venison to save too many dishes!). Place over medium heat. Once the oil has heated for 2-3 minutes, carefully crack 4 eggs into the pan. Be careful, they will spit and splutter. Cook until the whites are crispy and opaque, but the yolks are still runny.
  6. Divide the chips between four plates, then top each plate with an egg. Sprinkle the plates with cilantro, onion and queso fresco and serve immediately.

Notes

Note 1: If you can find pre-fried thick tortilla chips, you can skip the frying step and substitute about 1 lb of them for the fresh tortillas.