chilaquiles
Directions
- 1Remove the husks from the tomatillos and rinse them.
- 2Bring tomatillos, half a white onion, one serrano chile, and four cloves of garlic to a boil in a saucepan.
- 3Simmer for 8-10 minutes until the tomatillos turn a light brownish yellow color.
- 4Once simmered, gently remove the tomatillos and add them to a blender.
- 5Add kosher salt and a whole bunch of cilantro to the blender.
- 6Blend the tomatillos, onion, serrano, garlic, cilantro, and salt until smooth. Add more liquid if needed.
- 7Dice half a white onion and sauté in a pan with two tablespoons of neutral oil until translucent.
- 8Add the tomatillo mixture to the pan with the onions and bring to a simmer.
- 9Add half a chicken bouillon cube to the mixture to thicken the sauce and cook for 10-15 minutes.
- 10Cut corn tortillas into quarters.
- 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.
- 12In a pan, combine the crispy tortilla chips and tomatillo sauce to coat evenly.
- 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
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