CHILAQUILES WITH ROASTED TOMATILLO SALSA
Thank you food network for your new show: Mexican Made Easy with Marcela Valladolid. She is wonderful and I tried her first recipe aired to celebrate (plus I had all the ingredients in the fridge already ;o) ) This is easy with the true flavors of Mexico!
Provided by cookiedog
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Special equipment: 4 individual casserole dishes (I just used plates!).
- To make the salsa: Preheat the broiler or oven to 550 degrees F.
- Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 10 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
- To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
- In the same pan, add the tomatillo salsa and bring to simmer over low heat. (Be careful because it may splatter. I used a splatter screen) Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
Nutrition Facts : Calories 431.9, Fat 23.2, SaturatedFat 2.8, Sodium 1160.8, Carbohydrate 52.4, Fiber 9.2, Sugar 12.8, Protein 7.6
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Motin Islam
[email protected]These chilaquiles were a bit too spicy for my taste, but they were still really good. I would recommend using less chili powder if you don't like spicy food.
Jamal Miha
[email protected]I'm not a big fan of chilaquiles, but I thought I'd give this recipe a try. I was pleasantly surprised! The chilaquiles were crispy and flavorful, and the salsa was delicious. I will definitely be making this recipe again.
Edward kisusu
[email protected]These chilaquiles were absolutely delicious! The roasted tomatillo salsa was the perfect complement to the crispy chilaquiles. I will definitely be making this recipe again.
Feven zighta
[email protected]I'm not sure what went wrong, but my chilaquiles turned out soggy and bland. I followed the recipe exactly, so I'm not sure what happened.
Maamar Taleb
[email protected]I've made this recipe a few times now and it's always a hit! The chilaquiles are crispy and flavorful, and the salsa is the perfect balance of smoky and tangy.
Nikolai Prvinic
[email protected]These chilaquiles were a bit bland for my taste. I would recommend adding more spices or herbs to give them more flavor.
Dzidzai Bamu
[email protected]I'm not a huge fan of Mexican food, but these chilaquiles were actually really good! The roasted tomatillo salsa was especially delicious.
Joshua Naabong
[email protected]These chilaquiles were amazing! The roasted tomatillo salsa was the perfect balance of smoky and tangy, and the chilaquiles themselves were crispy and flavorful. I will definitely be making this recipe again and again.
Zidi Larki
[email protected]The chilaquiles were good, but the salsa was a bit too spicy for my taste. I would recommend using less chili powder if you don't like spicy food.
Lsmeeail Watto
[email protected]I'm so glad I tried this recipe! The chilaquiles were so easy to make and they were absolutely delicious. I will definitely be making this again.
Mahidul Islam Sijan
[email protected]These chilaquiles were a bit too oily for my taste, but they were still pretty good. I would recommend using less oil when cooking the chilaquiles.
Jordin Castro
[email protected]I followed the recipe exactly and my chilaquiles turned out perfect! They were crispy, flavorful, and the salsa was delicious. Thank you for sharing this recipe!
N Thoresen
[email protected]I'm not a big fan of chilaquiles, but these were actually really good! The roasted tomatillo salsa was amazing.
Rifath Zain
[email protected]These chilaquiles were a disappointment. The salsa was too watery and the chilaquiles were soggy. I would not recommend this recipe.
Iryn Nampina
[email protected]Overall, I really enjoyed these chilaquiles. They were easy to make and very flavorful. I would definitely recommend this recipe to others.
itsmeaaryama kay
[email protected]The roasted tomatillo salsa was a bit bland for my taste. I would recommend adding more spices or herbs to give it more flavor.
Rehan Akash
[email protected]I made these chilaquiles for breakfast and they were the perfect start to my day! They were easy to make and so delicious.
Favour Ifeoma
[email protected]These chilaquiles were a bit too spicy for my taste, but they were still really good. I would recommend using less chili powder if you don't like spicy food.
Alex Villegas
[email protected]I've made this recipe a few times now and it's always a hit! The roasted tomatillo salsa is so easy to make and adds so much flavor to the chilaquiles.
RUHIT PRO
[email protected]These chilaquiles were amazing! The roasted tomatillo salsa was the perfect balance of smoky and tangy, and the chilaquiles themselves were crispy and flavorful. I will definitely be making this recipe again.