chilaquiles
Directions
- 1Remove the husks from the tomatillos and rinse them.
- 2Remove the husks from the tomatillos and rinse them.
- 3Remove the husks from the tomatillos and rinse them.
- 4Bring tomatillos, half a white onion, one serrano chile, and four cloves of garlic to a boil in a saucepan.
- 5Bring tomatillos, half a white onion, one serrano chile, and four cloves of garlic to a boil in a saucepan.
- 6Bring tomatillos, half a white onion, one serrano chile, and four cloves of garlic to a boil in a saucepan.
- 7Simmer for 8-10 minutes until the tomatillos turn a light brownish yellow color.
- 8Simmer for 8-10 minutes until the tomatillos turn a light brownish yellow color.
- 9Simmer for 8-10 minutes until the tomatillos turn a light brownish yellow color.
- 10Once simmered, gently remove the tomatillos and add them to a blender.
- 11Once simmered, gently remove the tomatillos and add them to a blender.
- 12Once simmered, gently remove the tomatillos and add them to a blender.
- 13Add kosher salt and a whole bunch of cilantro to the blender.
- 14Add kosher salt and a whole bunch of cilantro to the blender.
- 15Add kosher salt and a whole bunch of cilantro to the blender.
- 16Blend the tomatillos, onion, serrano, garlic, cilantro, and salt until smooth. Add more liquid if needed.
- 17Blend the tomatillos, onion, serrano, garlic, cilantro, and salt until smooth. Add more liquid if needed.
- 18Blend the tomatillos, onion, serrano, garlic, cilantro, and salt until smooth. Add more liquid if needed.
- 19Dice half a white onion and sauté in a pan with two tablespoons of neutral oil until translucent.
- 20Dice half a white onion and sauté in a pan with two tablespoons of neutral oil until translucent.
- 21Dice half a white onion and sauté in a pan with two tablespoons of neutral oil until translucent.
- 22Add the tomatillo mixture to the pan with the onions and bring to a simmer.
- 23Add the tomatillo mixture to the pan with the onions and bring to a simmer.
- 24Add the tomatillo mixture to the pan with the onions and bring to a simmer.
- 25Add half a chicken bouillon cube to the mixture to thicken the sauce and cook for 10-15 minutes.
- 26Add half a chicken bouillon cube to the mixture to thicken the sauce and cook for 10-15 minutes.
- 27Add half a chicken bouillon cube to the mixture to thicken the sauce and cook for 10-15 minutes.
- 28Cut corn tortillas into quarters.
- 29Cut corn tortillas into quarters.
- 30Cut corn tortillas into quarters.
- 31Fry 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.
- 32Fry 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.
- 33Fry 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.
- 34In a pan, combine the crispy tortilla chips and tomatillo sauce to coat evenly.
- 35In a pan, combine the crispy tortilla chips and tomatillo sauce to coat evenly.
- 36In a pan, combine the crispy tortilla chips and tomatillo sauce to coat evenly.
- 37Serve the chilaquiles topped with crema mexicana, queso fresco, diced white onions, a fried egg, sliced avocado, and chopped cilantro.
- 38Serve the chilaquiles topped with crema mexicana, queso fresco, diced white onions, a fried egg, sliced avocado, and chopped cilantro.
- 39Serve the chilaquiles topped with crema mexicana, queso fresco, diced white onions, a fried egg, sliced avocado, and chopped cilantro.
Ingredients
- 1 pound tomatillos
- 1 pound tomatillos
- 1 pound tomatillos
- 0.5 unit white onion
- 0.5 unit white onion
- 0.5 unit white onion
- 1 unit serrano chiles
- 1 unit serrano chiles
- 1 unit serrano chiles
- 4 cloves garlic
- 4 cloves garlic
- 4 cloves garlic
- 1 bunch cilantro
- 1 bunch cilantro
- 1 bunch cilantro
- 0.5 teaspoon kosher salt
- 0.5 teaspoon kosher salt
- 0.5 teaspoon kosher salt
- 2 tablespoons neutral oil
- 2 tablespoons neutral oil
- 2 tablespoons neutral oil
- 0.5 cube chicken bouillon cube
- 0.5 cube chicken bouillon cube
- 0.5 cube chicken bouillon cube
- 1 package corn tortillas
- 1 package corn tortillas
- 1 package corn tortillas
- 0.5 cup crema mexicana
- 0.5 cup crema mexicana
- 0.5 cup crema mexicana
- 0.5 cup queso fresco
- 0.5 cup queso fresco
- 0.5 cup queso fresco
- 1 unit avocado
- 1 unit avocado
- 1 unit avocado
- 1 unit fried eggs
- 1 unit fried eggs
- 1 unit fried eggs
Equipment
knifeblendersaucepancast iron skilletsheet pan with racktongsladlespatula