Chilaquiles with Roasted Tomatillo Salsa-recipePour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp.
Chilaquiles with Roasted Tomatillo Salsa
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Tomatillo Salsa (Salsa Verde*)
  1. 1 pound fresh tomatillos
  2. 3 fresh serrano chiles
  3. 3 garlic cloves, unpeeled
  4. 1 large onion, coarsely chopped
  5. Olive oil, as needed
  6. Salt and freshly ground black pepper
  7. 1/2 cup fresh cilantro leaves
  8. 1/4 cup chicken broth or more as needed
Chilaquiles**
  1. 1/3 cup vegetable oil
  2. 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
  3. 3 cups roasted Tomatillo Salsa
  4. Kosher salt and fresh ground black pepper
  5. 1/2 cup crumbled queso fresco*** or a mild feta
  6. 2 thin slices onion, separated into rings
  7. 1/2 cup Mexican crema, creme fraiche or sour cream
  8. 1/4 cup chopped fresh cilantro leaves, for garnish
Salsa Instructions
  1. Preheat the broiler or oven to 550 degrees F.
  2. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
Chilaquiles Instructions
  1. 1.Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  2. 2.In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
Notes
  1. 1.Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
  2. 2.Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.
Adapted from www.foodnetwork.com
Mexipes https://mexipes.com/