Chilaquiles Verdes Rellenos

17 mins
Serves 25
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Transfer 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.
  5. 5Transfer 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.
  6. 6Transfer 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.
  7. 7Set the pan on low medium heat with some oil and cook the salsa.
  8. 8Set the pan on low medium heat with some oil and cook the salsa.
  9. 9Set the pan on low medium heat with some oil and cook the salsa.
  10. 10Check for salt and add a strand of epazote. Let it simmer for about three to five minutes.
  11. 11Check for salt and add a strand of epazote. Let it simmer for about three to five minutes.
  12. 12Check for salt and add a strand of epazote. Let it simmer for about three to five minutes.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16Grab a small ball of dough and start making the chilaquiles using a Ziploc bag and a tortilla press.
  17. 17Grab a small ball of dough and start making the chilaquiles using a Ziploc bag and a tortilla press.
  18. 18Grab a small ball of dough and start making the chilaquiles using a Ziploc bag and a tortilla press.
  19. 19Add some cheese (Oaxaca cheese is recommended, but you can use your favorite melting cheese).
  20. 20Add some cheese (Oaxaca cheese is recommended, but you can use your favorite melting cheese).
  21. 21Add some cheese (Oaxaca cheese is recommended, but you can use your favorite melting cheese).
  22. 22Fry until golden (about a minute and a half on each side).
  23. 23Fry until golden (about a minute and a half on each side).
  24. 24Fry until golden (about a minute and a half on each side).
  25. 25Prepare the chilaquiles by adding the salsa, some red onion, Crema Mexicana, and grated Cotija cheese (or queso fresco).
  26. 26Prepare the chilaquiles by adding the salsa, some red onion, Crema Mexicana, and grated Cotija cheese (or queso fresco).
  27. 27Prepare the chilaquiles by adding the salsa, some red onion, Crema Mexicana, and grated Cotija cheese (or queso fresco).

Ingredients

  • 10 tomatillos
  • 10 tomatillos
  • 10 tomatillos
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 2 serrano peppers
  • 2 serrano peppers
  • 2 serrano peppers
  • 1 small piece white onion
  • 1 small piece white onion
  • 1 small piece white onion
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 small bunch cilantro
  • 1 small bunch cilantro
  • 1 small bunch cilantro
  • 2 tsp chicken bouillon
  • 2 tsp chicken bouillon
  • 2 tsp chicken bouillon
  • 0.5 cup water from the veggies
  • 0.5 cup water from the veggies
  • 0.5 cup water from the veggies
  • 1 strand epazote
  • 1 strand epazote
  • 1 strand epazote
  • 2 cups corn masa
  • 2 cups corn masa
  • 2 cups corn masa
  • 0 salt
  • 0 salt
  • 0 salt
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 0 Oaxaca cheese
  • 0 Oaxaca cheese
  • 0 Oaxaca cheese
  • 0 red onion
  • 0 red onion
  • 0 red onion
  • 0 Crema Mexicana
  • 0 Crema Mexicana
  • 0 Crema Mexicana
  • 0 Cotija cheese
  • 0 Cotija cheese
  • 0 Cotija cheese

Equipment

potblenderfrying pantortilla pressZiploc bag