Directions
- 1In a pot set to medium heat with some water, add ten tomatillos, two jalapeños, two serrano peppers, a small piece of white onion, and two garlic cloves. Boil until the tomatillos change color.
- 2Transfer everything into the blender along with a small bunch of cilantro, two teaspoons of chicken bouillon, and half a cup of the water where you boiled the tomatillos. Blend.
- 3Set the pan on low medium heat with some oil and cook the salsa.
- 4Check for salt and add a strand of epazote. Let it simmer for about three to five minutes.
- 5In a bowl, add two cups of corn masa and some salt. Add warm water slowly and mix until the dough starts forming and you have a well-hydrated masa.
- 6Grab a small ball of dough and start making the chilaquiles using a Ziploc bag and a tortilla press.
- 7Add some cheese (Oaxaca cheese is recommended, but you can use your favorite melting cheese).
- 8Fry until golden (about a minute and a half on each side).
- 9Prepare the chilaquiles by adding the salsa, some red onion, Crema Mexicana, and grated Cotija cheese (or queso fresco).
Ingredients
- 10 tomatillos
- 2 jalapeños
- 2 serrano peppers
- 1 small piece white onion
- 2 garlic cloves
- 1 small bunch cilantro
- 2 tsp chicken bouillon
- 0.5 cup water from the veggies
- 1 strand epazote
- 2 cups corn masa
- 0 salt
- 1.5 cups warm water
- 0 Oaxaca cheese
- 0 red onion
- 0 Crema Mexicana
- 0 Cotija cheese
Equipment
potblenderfrying pantortilla pressZiploc bag
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