Easy 10 minutes stir fry green beans with black bean sauce and a kick of spice! Incredibly tasty and healthy!
The peak season for green beans (string beans) are between May to October in the U.S. So now is a good time to head to your local farmers market (or grocery store) to get these fresh green beans. Although many fruits and vegetables are available year-round, they taste the best and are cheapest during their peak seasons.
When buying green beans, try to look for those sold loose rather than in bags so you can pick the good ones. They should be crisp, tender and bright green, without blemishes or signs of wilting. Choose the slim tender ones, not the thick yellowish ones that can be pretty tough and stringy.
These stir fry crisp,tender green beans are best served with hot steam rice.
Enjoy!
Chilaquiles: One of The Best Recipes with Masa
Equipment
- Saucepan
- Kitchen towel
- Tortilla press
- Plastic wrap
- blender
- Mixing bowl
Ingredients
- 1½ cups Maseca mix
- 1½ cups Water
- Salt
- Vegetable oil
- 1½ Cooked and shredded chicken breast meat is strongly recommended
- 1 pound Tomatillos green tomatoes
- 3 serrano peppers or as many as you want
- ½ cup Mexican cheese crumble
- ½ cup Mexican cream
- 1 Garlic clove
- Slices Onion As many as you want for topping
- 3 Leaves Epazote
- ⅓ cup Chopped cilantro
Instructions
Making the dough
- Mix the dough. Mix in a bowl the maseca with water and add a little salt. Make sure it's moist. If it isn't you can add spoonfuls of water until it's just right and set it aside for ten minutes with a kitchen towel.1½ cups Maseca mix, 1½ cups Water, Salt
- Divide the masa. Then make 15 (or 12 if you want a lot of tortillas) equally sized balls. Heat up the pan to medium-high.
- Shape the tortillas. Cover both sides of the tortilla press with plastic. Take one, place it in the middle and press it. Once you open it grab the plastic and drop the tortilla into your other hand.
- Fry the tortillas. Add cookie oil on the pan and cook each side of the tortilla for a little less than a minute on each side. You want to see some brown spots and a bit of bubble up.Vegetable oil
- Dry the tortillas. Put them inside a kitchen towel so do away with some of the oil.
Making the salsa
- Cook the vegetables. Heat up a saucepan to medium and drop in the tomatillos, serrano peppers, and the garlic clove. Cover it with water and let it simmer for about 10 to 15 minutes until the tomatillos are soft.1 pound Tomatillos, 3 serrano peppers, 1 Garlic clove, 1½ cups Water
- Remove the water. Take out the water, only leaving in about a quarter of it.
- Blend the cooked vegetables. Drop all of this into the blender and blend it until you get a sauce-like consistency.
Making the chilaquiles
- Fry the tortillas. Drop a bit of oil in the skillet and fry the tortillas until they get crispy after cutting them into strips.Vegetable oil
- Heat the skillet. Clean the skillet and then add another bit of oil and heat it up to medium.
- Cook the sauce. Once it's hot, add in the sauce with the epazote leaves and let it cook for about 5 minutes. Add a little bit of salt and make sure that it doesn't burn.3 Leaves Epazote, Salt
Serving
- Stir the tortillas. Add in the tortillas, and stir them around
- Add the chicken. Then add in the chicken, cover with salsa and cook it all together for 2 minutes.1½ Cooked and shredded chicken
- Serve. Serve on a plate and add in the crumble cheese, onion, cilantro, and on top of everything the cream cheese.