Chilaquiles Verdes With Shrimp and Calabaza

Chilaquiles Verdes With Shrimp and Calabaza

Traditionally, chilaquiles are made by frying strips of tortilla and then cooking them in a sauce. I like layering the tortilla and sauce in a baking dish, turning it into a kind of deconstructed enchilada casserole. This version uses a tasty homemade green sauce and is studded with tender shrimp and calabaza squash.

by |

Chilaquiles Verdes With Shrimp and Calabaza


Yield: 6 to 8 servings

Cook Time: 1 hour

Ingredients:

  • 4 cups vegetable broth
  • 2 large poblano peppers
  • 1 pound tomatillos, husked (about 6, available at Latino markets)
  • 2 medium calabaza squash, cut into ½-inch rounds
  • Juice of 2 limes (about ¼ cup)
  • ½ bunch fresh cilantro leaves (about 1 cup packed)
  • 1 tablespoon raw sugar
  • 1 teaspoon sea salt
  • ½ pound wild-caught shrimp
  • 1 cup shredded cheese (a cheddar and Jack blend works nicely)
  • 1 dozen corn tortillas, cut into quarters

Directions:

  1. Preheat oven to 350 F.
  2. Bring broth to boil in a large covered pot. Turn heat down slightly, and drop in whole poblanos and tomatillos. Cook covered until very tender or about 20 minutes. Drop in squash rounds for the last 5 minutes.
  3. Use a slotted spoon to remove vegetables, and allow to cool slightly. Set aside half of squash, and reserve broth.
  4. Meanwhile, clean shrimp, and place shells and heads (if included) into the pot of broth. Turn heat to low, and allow to simmer. Cut each shrimp into 3 to 4 pieces, and refrigerate, covered.
  5. Once poblanos are cool enough to handle, pull away stems, and tear peppers open. Use a knife to remove ribs and seeds, running gently under cold water if necessary. Place poblanos, tomatillos, and half of squash in the bowl of a blender. Add lime juice, cilantro, sugar, salt, and ½ cup of shrimp broth. Blend until cilantro is chopped fine and sauce is very smooth.
  6. Chop reserved squash. Pour a layer of sauce into the bottom of a 11 by 17 baking dish, and cover with tortilla quarters. Sprinkle with cheese then with a handful of shrimp pieces and chopped squash, distributing evenly. Cover with another layer of sauce, using the back of a spoon or rubber spatula to spread evenly.
  7. Repeat until baking dish is full and all ingredients are used, ending with a layer of cheese. Cover with foil, and bake 20 minutes, removing foil for the last 5 minutes so that the cheese browns slightly and the edges crisp.
  8. Use remaining broth to make a side of Mexican rice. Serve warm.