chilaquiles

8m
Serves 1
youtube.com

Directions

  1. 1Remove the husks from the tomatillos and rinse them.
  2. 2Bring tomatillos, half a white onion, one serrano chile, and four cloves of garlic to a boil in a saucepan.
  3. 3Simmer for 8-10 minutes until the tomatillos turn a light brownish yellow color.
  4. 4Once simmered, gently remove the tomatillos and add them to a blender.
  5. 5Add kosher salt and a whole bunch of cilantro to the blender.
  6. 6Blend the tomatillos, onion, serrano, garlic, cilantro, and salt until smooth. Add more liquid if needed.
  7. 7Dice half a white onion and sauté in a pan with two tablespoons of neutral oil until translucent.
  8. 8Add the tomatillo mixture to the pan with the onions and bring to a simmer.
  9. 9Add half a chicken bouillon cube to the mixture to thicken the sauce and cook for 10-15 minutes.
  10. 10Cut corn tortillas into quarters.
  11. 11Fry the tortilla quarters in batches in hot neutral oil (at least 350°F or 375°F) until golden brown and crispy. Season immediately with salt.
  12. 12In a pan, combine the crispy tortilla chips and tomatillo sauce to coat evenly.
  13. 13Serve the chilaquiles topped with crema mexicana, queso fresco, diced white onions, a fried egg, sliced avocado, and chopped cilantro.

Ingredients

  • 1 pound tomatillos
  • 0.5 unit white onion
  • 1 unit serrano chiles
  • 4 cloves garlic
  • 1 bunch cilantro
  • 0.5 teaspoon kosher salt
  • 2 tablespoons neutral oil
  • 0.5 cube chicken bouillon cube
  • 1 package corn tortillas
  • 0.5 cup crema mexicana
  • 0.5 cup queso fresco
  • 1 unit avocado
  • 1 unit fried eggs

Equipment

knifeblendersaucepancast iron skilletsheet pan with racktongsladlespatula