1MediumOnionPeeled and sliced in half pole to pole
2-4wholeJalapenos
2largePoblano Pepper
1-2Scallions
1tspsalt
CHILAQUILES
1earGrilled Corn - kernels removed from cob(or 1 cup frozen corn)
1Grilled and Sliced Steak
4-6cupsFried Corn Tortilla Chips
1/2cupQueso Fresco
2tbsCilantroChopped
2tbsvegetable oil
1cupvegetable (or chicken) stock
Instructions
SALSA VERDE
On a medium-high to high grill, roast all the vegetables, turning and moving them around on the grill to evenly cook until softened. The pepper skins should be mostly charred on the outside to facilitate removing the skin. Remove the vegetables from grill as they are done and let cool. Scrape the charred skins from the poblanos and jalapenos to remove.
Add the roasted vegetables to a food processor or blender, along with the salt, and process until well blended and no large chunks remain.
ASSEMBLING THE CHILAQUILES
Heat a tablespoon of oil in a cast-iron skillet on medium-high and add the corn. Cook 2-4 minutes until heated through and slightly browned. Remove from the pan to a bowl and set aside.
Add another tablespoon to the skillet, and add the sliced steak. Stir constantly over medium-hgh heat until heated through and slightly browned. Remove from pan and add to the bowl with the corn. Cover and set aside to keep warm while assembling the chilaquiles.
Add the salsa verde to the pan and heat through until bubbling. Cook for 1-2 more minutes until thicked slightly. If the mixture is too dry, you can add up to a cup of vegetable broth as needed to loosen up a bit.
Stir in the tortilla chips until coated with the sauce.
Top with corn, grilled steak, crumbled queso fresco, and chopped cilantro. Serve immediately.