Ingredients
- 8 medium tomatillos (1 1/2 pounds), husked and rinsed
- 1 serrano chile or jalapeño, stemmed
- 1/2 white onion, halved
- 2 garlic cloves
- 1/2 bay leaf
- 1/2 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1 tablespoon corn oil
- 8 medium tomatillos (1 1/2 pounds), husked and rinsed
- 1 serrano chile or jalapeño, stemmed
- 1/2 white onion, halved
- 2 garlic cloves
- 1/2 bay leaf
- 1/2 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1 tablespoon corn oil
- 12 (6-inch) corn tortillas
- 8 medium tomatillos (1 1/2 pounds), husked and rinsed
- 1 serrano chile or jalapeño, stemmed
- 1/2 white onion, halved
- 2 garlic cloves
- 1/2 bay leaf
- 1/2 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1 tablespoon corn oil
- 12 (6-inch) corn tortillas
- 2 large eggs, beaten
- 1/2 cup shredded monterey jack cheese
- 2 tablespoon crumbled queso fresco or mild feta
- 3 tablespoon finely chopped white onion
- 1 tablespoon finely chopped fresh cilantro
Preparation
Baking Directions:
Salsa verdePut the tomatillos, chile, onion and garlic in a medium pot and cover with water.
Bring to a boil.
Simmer for about 15 to 20 minutes, until the vegetables are soft and the tomatillos turn pale green.
Cool slightly.
Transfer the boiled vegetables, along with the cooking water, to a blender.
Puree for a few seconds to blend; be sure to hold down the lid with a towel for safety.
Add the herbs, salt and broth.
Continue to puree until smooth.
You should have about 1 quart of salsa verde.
Put a pot over medium-high heat and coat with the oil.
When the oil is hot, pour in the tomatillo sauce, it will bubble a bit.
Reduce the heat to medium and simmer for 10 to 15 minutes until the sauce is slightly thickened, stirring occasionally.
Keep warm while assembling the chilaquiles.
ChipsPour about 2 inches of oil in a heavy-bottomed pot or countertop deep fryer and heat to 375 degrees F.
Stack the tortillas and fan them with your thumb to separate.
Cut the tortillas into eight wedges like a pie.
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes.
Transfer the chips to a paper towel-lined baking pan or brown paper bag to drain.
(Return the oil to the proper temperature between batches.)
Cool.
ChilaquilesPour the salsa verde into a wide pot or pan and place over medium heat.
Just when it starts to bubble, stir in the beaten eggs.
Cook and stir for about 5 seconds until the egg feathers into the sauce to thicken and bind.
Immediately add the chips, tossing gently until they have absorbed enough sauce and become soft.
Take care not to break the chips.
Sprinkle the Jack cheese on top and let it melt.
Serving Directions:
Pile the chilaquiles on a large platter or on four individual dishes.
Sprinkle with queso fresco, onion and cilantro.
Garnish with crema fresca.
Tips:
If frying your own tortilla chips seems too involved (it’s really easy though), as a shortcut this dish can be made with store-bought tortilla chips, but choose unsalted.
