Recipes

Chilaquiles Verde

YIELD: 72 - 4 OZ. PORTIONS

Salsa Verde:
10 lbs. tomatillos
4 onions
12 jalapeños
1 gal. water
3 oz. lime juice
6 oz. cilantro
Salt and pepper to taste

Cooking spray, as needed
2 gal. prepared salsa
12 whole chickens, roasted, shredded, skin and bones discarded
2 lbs. fresh or frozen corn kernels
3 lbs. poblano pepper roasted, peeled, diced
6 dozen corn tortillas, cut in quarters, fried crisp
Salt and pepper to taste
8 lbs

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