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chilaquiles
8m
Serves 1
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chilaquiles
youtube.com
8m
Serves 1
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Directions
1
Remove the husks from the tomatillos and rinse them.
2
Bring tomatillos, half a white onion, one serrano chile, and four cloves of garlic to a boil in a saucepan.
3
Simmer for 8-10 minutes until the tomatillos turn a light brownish yellow color.
4
Once simmered, gently remove the tomatillos and add them to a blender.
5
Add kosher salt and a whole bunch of cilantro to the blender.
6
Blend the tomatillos, onion, serrano, garlic, cilantro, and salt until smooth. Add more liquid if needed.
7
Dice half a white onion and sauté in a pan with two tablespoons of neutral oil until translucent.
8
Add the tomatillo mixture to the pan with the onions and bring to a simmer.
9
Add half a chicken bouillon cube to the mixture to thicken the sauce and cook for 10-15 minutes.
10
Cut corn tortillas into quarters.
11
Fry 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
In a pan, combine the crispy tortilla chips and tomatillo sauce to coat evenly.
13
Serve 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
knife
blender
saucepan
cast iron skillet
sheet pan with rack
tongs
ladle
spatula
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